Ingredients

1/2 cup red wine vinegar
1 cup dry red wine
1/2 cup minced shallots
1/2 teaspoon black peppercorns
4 (6-ounce) monkfish fillets
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
8 thin bacon slices
2 tablespoons olive oil
1 stick unsalted butter, cut into 10 pieces
2 tablespoons minced fresh parsley

Directions

In a small, heavy

saucepan, combine the vinegar, wine, shallots and peppercorns. Bring to a boil over high
heat, and cook until the reduced to about 1/2 cup in volume, about 10 to 15 minutes.
Strain into a clean saucepan. Season the monkfish lightly on both sides with the Essence
and salt. Place 2 slices of bacon on a flat surface. Lay 1 fillet on top, skin-side down,
and wrap the bacon completely around the fish. Secure with toothpicks, and repeat with the
remaining fish and bacon. In a large, heavy skillet, heat the olive oil over medium-high
heat. Add the fillets, skin-side down, and cook for 5 minutes on the first side. Turn the
fillets and cook for an additional 5 minutes on the second side. Remove the fish to a
platter and tent with aluminum foil to keep warm. Bring the wine reduction to a simmer
over medium-low heat. Whisk in the butter, one piece at a time, allowing each piece to
become completely incorporated before adding the next piece. Season to taste with salt
and pepper. Spoon 1 tablespoon of sauce on the bottom of 4 serving plates, and place 1
bacon-wrapped monkfish fillet on top. Spoon the remaining sauce over the fish, and garnish
with chopped parsley. Serve immediately.

Ingredients

Essence (Emeril's
Creole Seasoning):
2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly
and store in an airtight jar or container. Yield: about 2/3 cup