Recipe courtesy of The Whitney

Veal Bacon Wrapped Monkfish

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  • Total: 1 hr 25 min
  • Prep: 10 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
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4 monkfish loins, 6 to 7 ounces each

1/2 pound veal bacon


1 cup orange juice

1 tablespoons lemon juice

1 teaspoons lime juice

1 tablespoon rice vinegar

1/2 cup virgin olive oil

1 pinch salt

1 pinch white pepper


1/2 pound mixed greens

4 ounces citrus vinaigrette

1 lobster, 2 pounds, steamed, shell removed


1 cup white wine

1/2 cup cognac

1/2 cup sherry wine

1 quart lobster stock

2 tablespoons roux

1 cup heavy cream


  1. Wrap monkfish with bacon, overlapping bacon so there are no open spaces. Sear on stove until crispy then roast in a perheated 400 degree F oven for about 10 minutes. For the vinaigrette: mix all ingredients and whip very well.
  2. For the lobster sauce: reduce wines until syrupy. Add lobster stock and simmer for 1 hour. Blend roux into sauce. Add cream.
  3. Toss greens with 4 ounces of vinaigrette. Serve monkfish with greens, lobster and sauce.