Bacon Wrapped Monkfish - from Chef Eli
A relatively unknown fish to many midwesterners, Monkfish tastes so close to lobster it has often been called ‘a poor man’s lobster’. The sweetness of this fish means it goes great with smokey and salty pork products. Last time we had this fish I put together a recipe to bacon wrap the filets. It had been a few years since I had cooked this dish, and taste wise I was incredibly happy with the results.
Enjoy your cooking,
Prep Time: 5 minutes
Cook Time: 10-15 minutes
- 2 monkfish filets
- 8 to 10 slices bacon
- 1 teaspoon fresh or dried thyme
- Salt and pepper - to taste
- 2 tablespoons vegetable or canola oil
Season fish filets with the thyme, salt and pepper. Use salt and pepper sparingly as the bacon will constitute the majority of the seasoning. Lay the bacon in two sets of four, each slightly overlapping. Place the filets in middle of bacon and wrap the bacon around them. The bacon should overlap about two inches, however, more is better than less. Secure the bacon wrap either with butcher’s twine, or by skewering a toothpick through the end of each piece of bacon, passing through the filet and out the other side.
Put a non stick or all metal fish pan on medium heat. Once the pan is at temp add oil to the pan.
Place the bacon wrapped fish in the pan with the seam side of the bacon wrap down first to seal the seam. Cook the fish for four to five minutes until bacon is crisp. Rotate fish and cook on other side an additional four minutes. Continue this process until bacon is crisp all the way around and fish is cooked through. Remove the fish from the pan and allow to rest several minutes before removing the twine or toothpicks, and slicing into one inch thick medallions.
Serve on top of your favorite starch, I would recommend risotto or polenta but even a simple garlic mashed potatoes would be nice, with roasted vegetables.