Braised Monkfish With Bacon And Tomatoes
In this delicious recipe, tender monkfish is seared to perfection and topped with a flavorful combination of bacon, garlic, tomatoes, and white wine. The monkfish absorbs all these delicious flavors, creating a dish that is sure to delight your taste buds! Serve the monkfish surrounded by the savory vegetable mixture for a beautiful and satisfying meal.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 6 thick bacon slices, cut into 1-inch pieces
- 1 head garlic, cloves separated and peeled
- 3 to 4 lb. monkfish on the bone, skin and dark
- membrane removed by the fishmonger
- Coarse salt and freshly ground pepper, to taste
- 4 tomatoes, peeled, seeded and coarsely
- chopped
- 1 cup dry white wine
- 1 Tbs. chopped fresh basil
Instructions
- In a heavy flameproof casserole dish or Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the monkfish in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the monkfish.
- Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the flesh starts to pull away from the backbone, about 20 minutes.
- Transfer the fish to a warmed platter, and surround and top the fish with the vegetables. Serves 4.
- <strong>Note:</strong> Monkfish has firm white flesh attached to a central bone, and there are no rib bones to contend with. Cooked in one piece, monkfish absorbs flavors well; bacon, tomatoes, garlic and basil suit it perfectly.
- <strong>Variation Tip:</strong> Thick mahimahi or sand shark fillets can be used instead of the monkfish.
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