Bacon-Wrapped Monkfish with Beurre Rouge

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings

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
  • 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

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.

Essence (Emeril's Creole Seasoning):

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


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