Mustard-Glazed Monkfish Wrapped in Bacon
You’ll consider this a very easy recipe to prepare the second time—and this one is a sure repeat.
Serves: 6Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium
- 12 slices apple-wood-smoked or other good-quality bacon
- 6 monkfish fillets (6 oz. each)
- 2⁄3 cup Dijon mustard
- 1⁄4 tsp. salt
- 1⁄2 tsp. freshly ground black pepper
- 2 tsp. coriander seeds
- Preheat oven to 350°F. Place the bacon on a nonstick baking sheet and precook for about 8 minutes. The bacon should be almost fully cooked but still pliable. Drain the bacon on paper towels; discard the fat from the baking sheet.
- Make sure the monkfish is trimmed of all membranes and dark spots. Season the monkfish with salt and pepper. Rub each fillet with 2 tablespoons of the mustard to coat completely. Sprinkle each filet with salt, pepper, and coriander seeds.
- Wrap each fillet with 2 slices of bacon, making sure the bacon doesn’t overlap. Secure the bacon with toothpicks if necessary. Wrap each fillet tightly in plastic wrap, twisting the ends closed, and refrigerate for about 1 hour.
- Preheat the oven to 375°F. Unwrap the fish and place on an oiled baking sheet. Bake for about 20 to 25 minutes until the fish is almost cooked. Increase the oven temperature to low broil. To finish, place the fish under the broiler for just about 30 seconds to crisp the bacon.
- Drizzle a bit of the natural pan juices over the fish. Serve immediately.