Posted by admin on 08/15/09 in Recipes
Today I’d like to share with you the dish one of my close friends calls his all-time favorite.
I decided to hold a Sea Feast at my place this week. Not that any reason is required, but a warm summer evening, my sister being in town and also, I may have forgotten Roy’s birthday the week before, but I just forgot a little bit!
1.Warm Lobster salad- baby spinach,caramelized peaches. Wine pairing- Spago Nero ,Semi-dry Prosecco, ltaly NV, IGT
2. Pan roasted Scallops- over herbs and warm fresh corn. Topped with a shaved radish salad.
Wine pairing – Cantina Gabrielle Pinot Grigio, Italy 2008, IGT
3. Bacon Wrapped Monkfish over braised red cabbage and steamed snow peas.
Wine pairing – Teddy Hall Chenin Blanc, Stellenbosch South-Africa 2008
4. Jacqueline’s Peach and Cranberry crisp. Wine pairing-Pacific Rim,Vin De Glaciere,Riesling.Columbia Valley, Washington, U.S.A 2007.
Now, before we get to the dish at hand, a word about bacon. Bacon is a food group!
Well, not really from a nutritional standpoint (I realize it’s mostly fat, very little protein and some salts), but from a culinary standpoint – IT MAKES EVERYTHING TASTE BETTER!
Beautiful, flavorful fat/oil, smokiness, salt and that crispy texture….can I make it any more clear?
Bacon Wrapped Monkfish
1 large Monkfish tail, separated to 2 filets, membrane cleaned and portioned (5-6 oz each).
12 oz bacon, sliced
3 Tbsp oil/clarified butter
salt & pepper to taste
1. Heat the oven to 425 F.
2. Pat the filets dry, season and wrap with bacon.
3.Truss the bacon with butcher’s twine.
4. Saute in two batches, just to color and crisp on all sides.
5. Finish in the oven
6. Remove from the oven, untie and slice
7. Serve over braised red cabbage and steamed snow peas.