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Ingredientes
- 1/2 c. red wine vinegar
- 1 c. dry red wine
- 1/2 c. chopped shallots
- 1/2 tsp black peppercorns
- 4 x monkfish fillets - (6 ounce ea)
- 2 tsp Emeril's Essence see * Note
- 1/2 tsp salt
- 8 x thin bacon slices
- 2 Tbsp. extra virgin olive oil
- 1 stk unsalted butter cut 10 pcs
- 2 Tbsp. chopped fresh parsley
Direcciones
- In a small, heavy saucepan, combine the vinegar, wine, shallots and peppercorns. Bring to a boil over high heat, and cook till the reduced to about 1/2 c. in volume, about 10 to 15 min. 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 extra virgin olive oil over medium-high heat. Add in the fillets, skin-side down, and cook for 5 min on the first side. Turn the fillets and cook for an additional 5 min on the second side. Remove the fish to a platter and tent with aluminum foil to keep hot.
- 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 Tbsp. 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 minced parsley. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 598 | |
| Calories from Fat 497 | 83% |
| Total Fat 55.83g | 70% |
| Saturated Fat 24.15g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 785mg | 33% |
| Potassium 286mg | 8% |
| Total Carbs 5.26g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.4g | 0% |
| Protein 7.54g | 12% |
