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Add a photoServings: 4
Ingredients
- 4 x Monkfish tails - (8 ounce ea) see * Note
- 12 slc Raw bacon
- 2 slc Eggplant - (ea 1" thk lengthwise)
- 2 slc Yellow squash - (ea 1" thk lengthwise)
- 2 slc Zucchini - (ea 1" thk lengthwise) Extra virgin olive oil for drizzling
- 1/2 c. Chopped onions
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Balsamic vinegar
- 1/2 c. Pitted black olives halved
- 1/2 c. Queen stuffed olives halved
- 1 c. Peeled, seeded, minced Roma tomatoes
- 2 c. Veal stock
- 2 Tbsp. Chiffonade-cut basil
- 1/4 c. Grated Parmigiano-Reggiano cheese
- 4 x Parsnips peeled, and cut into thin strips
- 2 c. Warm parsnip puree
- 1 c. Warm mashed potatoes
Directions
- Preheat the oven to 400 degrees. Preheat the fryer.
- Season the monkfish with Emeril's Essence. Wrap three pcs of the bacon tightly around each piece of monkfish. In a large oven-proof saute/fry pan, heat 2 Tbsp. of extra virgin olive oil. When the oil is warm, add in the wrapped monkfish and sear the fish for 2 min on the first side. Flip the monkfish over and place the pan in the oven and roast for 6 to 8 min.
- Season the sliced vegetables with extra virgin olive oil and Essence. Place the vegetables on the grill and cook for 2 min on each side. Remove the vegetables from the grill and dice. In a large saute/fry pan, heat 2 Tbsp. of extra virgin olive oil. When the oil is warm, add in the onions and saute/fry for 1 minute. Add in the diced vegetables, shallots and garlic and saute/fry for 2 min. Season the mix with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 min. Reseason if needed. Stir in the butter and remove from the heat.
- Place the parsnip strips in the warm oil and fry till golden, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper.
- Combine the parsnip puree and mashed potatoes together. Mix well.
- To serve, spoon some of the parsnip-mash potatoes in the center of each plate. Lay each piece of monkfish directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with a pile of fried parsnips, basil and cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 560g | |
| Recipe makes 4 servings | |
| Calories 777 | |
| Calories from Fat 606 | 78% |
| Total Fat 67.3g | 84% |
| Saturated Fat 17.03g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1289mg | 54% |
| Potassium 1029mg | 29% |
| Total Carbs 24.41g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 9.31g | 6% |
| Protein 20.52g | 33% |
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