Often compared to lobster for its texture, monkfish takes on a meat-like quality, but with a stronger flavor than its more expensive alternative. To mask any overly fishy taste, I treat it like a filet and wrap it in bacon.
Spiraling the slices to cover fully with bacon can result in overcooked fish to achieve crisp bacon and hide the fish flavor entirely. So I use only a few slices. (I’d recommend using prosciutto or some sort of cured meat product if you cover it completely.) Be sure to have a thick enough piece of fish so that it can withstand the cooking time and remain moist. This recipe tastes as good as it looks and is easy. A great dish for company. Use whatever fresh herbs you have on hand for added flavor.
Grilled Monkfish Wrapped in Bacon
2 slices of bacon
1 lb of fresh monkfish, skin removed
Fresh herbs (sage, basil, or thyme)
Freshly ground black pepper
1 tbsp of olive oil (lemon oil)
Preheat grill to high.
Lightly oil monkfish and sprinkle with salt and pepper on both sides. Place herbs on each side. Wrap bacon diagonally around the fish. (You can cut it in half before cooking or after.)
Place on tin foil and cover slightly so that the fish/bacon cooks through. Lower the grill to medium and cook over indirect heat for 7 minutes. Flip over (If the bacon falls off, move it back to cover the top so the juices drip into the fish) and grill for another 7 minutes with tin foil open. Let rest briefly. (Note if you are using a thinner piece of fish or butterfly it, the cooking time might be cut in half, but you may not end up with cooked bacon.) If not already portioned, cut in half and plate.
Serve with veggies of your choice. I roasted kohlrabi and eggplant from my CSA share that week and served the fish with that and a salad.
To drink, have lambrusco. My new summer alternative to rose. It’s a fizzy red that’s served chilled and works perfectly with this meaty fish.