Braised Monkfish with Bacon and Tomatoes
- 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
- 1 cup dry white wine
- 1 Tbs. chopped fresh basil
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.
Note: 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.
Variation Tip: Thick mahimahi or sand shark fillets can be used instead of the monkfish.