Food Network: Bacon-Wrapped Monkfish with Beurre Rouge

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Bacon-Wrapped Monkfish with Beurre Rouge
Recipe courtesy Emeril Lagasse, 2001

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