Best Bacon Wrapped Monkfish Recipes

BACON-WRAPPED MONKFISH

Bacon-wrapped monkfish image

Choose dry-cured, thinly sliced bacon for this dish - the crisp texture works well with the firm, meaty monkfish

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 6

Ingredients

400g monkfish tail, sliced into 2 fillets
2 sprigs fresh thyme , leaves stripped
12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
2 large tomatoes , halved
3-4 tbsp vinaigrette
225g bag watercress and salad leaves

Steps:

Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.

Nutrition Facts : Calories 258 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.27 milligram of sodium

VEAL BACON WRAPPED MONKFISH

Veal Bacon Wrapped Monkfish image

Provided by Food Network

Categories side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

Ingredients

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

Steps:

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.
For the lobster sauce: reduce wines until syrupy. Add lobster stock and simmer for 1 hour. Blend roux into sauce. Add cream.
Toss greens with 4 ounces of vinaigrette. Serve monkfish with greens, lobster and sauce.