Best Veal Bacon Wrapped Monkfish Recipes

Sweet n' Sour Monkfish image

Provided by Food Network

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

2 pounds monkfish tail, cut in 1-inch chunks
Salt and pepper
2 bay leaves
1/2 stalk celery plus 6 stalks celery, cut into 1-inch pieces
1/2 small onion, cut in pieces, plus 3 medium onions, sliced
1/4 cup vegetable oil, as needed for sauteing vegetables
2 medium green peppers, seeded and cut into 1-inch pieces
2 medium sweet red peppers, seeded and cut into 1-inch pieces
One 6-ounce can tomato paste
1 1/2 cups cider vinegar
2 tablespoons sugar
1 1/2 cups green Italian olives, pitted and cut in pieces
4 cups water, for boiling

Steps:

Season monkfish chunks with salt. In a medium to large pot of water boil bay leaves, 1/2 stalk celery, and small onion for 5 minutes. Add monkfish and cook for an additional 10 minutes. Drain and place monkfish in large bowl; set aside. Discard celery, onion, and bay leaves.
In large frying pan, saute the celery pieces in vegetable oil until tender; add to fish. Saute red and green pepper pieces, add to fish. Saute the 3 sliced onions for about 5 minutes; add the tomato paste, alternating with the vinegar. Mix well; add sugar and olive pieces and cook for an additional 10 minutes, stirring frequently. Season with salt and pepper. Add vegetable mixture to monkfish and refrigerate. Best when served chilled.

Monkfish with Spinach image

Provided by Food Network

Yield 4 first course servings or 2 m

Number Of Ingredients 10

2 1/2 cups heavy cream
1 clove garlic, chopped
5 flat anchovy fillets, chopped
1 pound monkfish fillet (about 3 inches wide)
1/2 teaspoon salt
1/3 cup clarified butter
Instant or granulated flour
12 ounces fresh spinach
2 medium tomatoes (1/2 pound), finely minced
1 teaspoon sherry vinegar

Steps:

Prepare the sauce: Combine heavy cream with garlic and anchovies. Boil this down until it gets thick--approximately 1 hour. (If it seems too thick, thin it out with water, chicken stock or more cream.)
Cut the fillet into scallops and salt evenly on both sides. Allow them to sit for a half hour so that they will drain. After a half hour, dry off the liquid and brush off salt. Nick all around the edges of the fillets with a sharp knife. This allows the fillets to stay flat and cook more evenly.
Heat the clarified butter in a saute pan. Coat fillets with instant or granulated flour, and then saute in clarified butter. The fillets should develop a crunch on the outside.
Lightly steam the spinach and place on a plate. Dry off fillets on a towel and place them on a nest of spinach.
Combine the minced tomatoes and the sherry vinegar and place the mixture on top of the fish.
Drizzle cream sauce on top of the tomato concasse and then drape sauce around the plate.
Wine: A young, fruity Saint Amour Beaujolais from Georges DuBeouf