Today, I’ll show you how to create a mouthwatering dish that’s sure to impress anyone who tries it.

We’re about to embark on a journey of preparing bacon-wrapped monkfish, a simple yet exquisite dish that combines the subtle flavors of the sea with the rich smokiness of bacon.

With ingredients like monkfish cheeks, ripe tomatoes, and potatoes, and a refreshing salad on the side, this meal is perfectly rounded to capture the essence of each component.

Grilltop Bacon-Wrapped Monkfish Marvel (Day 17)

The preparation process is straightforward and enjoyable. You’ll learn how to perfectly clean and prepare the monkfish, then wrap it in savory smoked bacon that eliminates the need for additional salt or oil.

Accompanied by seasoned tomatoes and potatoes that are enhanced with a hint of sweetness and grilled to perfection, the dish comes together with harmonious flavors.

Ingredients

  • Bacon: 6 strips, smoked and without skin
  • Monkfish: 200 g (using either cheeks or tail is fine)
  • Tomatoes: 1-2, depending on preference, halved
  • Potatoes: 1-2, for grilling
  • Salad leaves: A handful for the side salad
  • Fresh Thyme: Enough to sprinkle over the monkfish, both sides
  • Dressing:
    • Olive Oil
    • Lemon juice
    • Honey
    • Garlic, minced
    • Mustard seeds (for the vinaigrette)

Optional seasoning for tomatoes and potatoes:

  • Salt
  • Pepper
  • A touch of honey or sugar for tomatoes to enhance flavor

You will also need:

  • Olive Oil (just a touch for grilling potatoes and tomatoes)

Note on spices for monkfish: The bacon provides all the necessary seasoning, so additional salt, pepper, or oil is not required for the fish.

Preparing the Ingredients

Cleaning the Monkfish

First, remove any sinew or membranes from the monkfish. Then, cut the monkfish into long pieces to prepare it for wrapping in bacon. Ensure the thinner ends of the pieces are placed against each other to maintain a uniform shape.

Seasoning With Thyme

Strip the leaves of fresh thyme and sprinkle them onto both sides of your monkfish, coating evenly. The fresh thyme will enhance the fish’s flavor without needing additional spices.

Wrapping the Monkfish in Bacon

Lay out your bacon strips—about six should suffice. Then, place the seasoned monkfish atop the bacon and roll tightly, ensuring the fish is completely covered. The bacon adds all the necessary seasoning, so no extra salt, pepper, or oil is needed.

Preparing Tomatoes and Potatoes

Halve the tomatoes and potatoes, preparing them for grilling. Then, add a pinch of salt and optionally a touch of honey for enhanced flavor. Lastly, drizzle a small amount of oil over them before grilling.

Take these ingredients to the grill; they will cook alongside the bacon-wrapped monkfish, resulting in a harmonious blend of flavors.

Grilling Guidance

  • Preheat the grill to approximately 400°F (200°C).
  • Place the bacon-wrapped monkfish, tomatoes, and potatoes on the grill.
  • Grill the monkfish for about 7 minutes on each side, or until done.
  • The tomatoes and potatoes may take around 20 minutes; check and turn them after 10-12 minutes.

Plating and Salad Preparation

After grilling the bacon-wrapped monkfish and accompanying vegetables, it’s time to assemble the components on a plate and prepare a simple yet flavorful salad. Here’s how to finalize the dish:

Monkfish:

  • Once removed from the grill, allow the fish to rest momentarily, ensuring it has finished cooking and the juices have settled.
  • Cut the monkfish into halves if you prefer individual portions or leave it as one piece for a shared serving.

Vegetables:

  • Check the grilled potatoes and tomatoes for doneness; they should have a nice char and be tender.
  • Remember, grilling time may vary, so it’s essential to check at intervals.

Salad Leaves:

  • Arrange a bed of fresh salad leaves on the side of the plate to add freshness and color.

Vinaigrette:

  • Combine lemon juice, olive oil, a hint of honey, and garlic for a vibrant dressing.
  • Sprinkle in some mustard seeds for an extra kick.

Assembly:

  • Drizzle the vinaigrette over the salad leaves to coat them lightly.
  • Place the grilled monkfish, potatoes, and tomatoes alongside the dressed salad.
  • Enjoy!
Yield: 2 portions

Bacon-Wrapped Monkfish Cheeks Recipe

Bacon-Wrapped Monkfish Cheeks Recipe

Indulge in the delightful combination of savory bacon and tender monkfish, perfectly complemented by grilled tomatoes, potatoes, and a refreshing side salad. This dish is a harmony of flavors and textures that will leave your taste buds craving more.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • Bacon: 6 strips, smoked and skinless
  • Monkfish: 200 g, cheeks or tail
  • Tomatoes: 1-2, halved
  • Potatoes: 1-2, for grilling
  • Salad leaves: A handful for side salad
  • Fresh Thyme: Sprinkle over monkfish
  • Olive Oil, 1/2 cup
  • Lemon juice, 3 tbsp
  • Sugar, 1 tbsp
  • Garlic, 2 cloves
  • Mustard seeds, 1 ts (for vinaigrette)
  • Optional: Salt and Pepper

Instructions

Cleaning the Monkfish:

  • Remove any sinew or membranes from the monkfish.
  • Cut the monkfish into long pieces, ensuring uniform thickness.

Seasoning With Thyme:

  • Strip thyme leaves and sprinkle over both sides of monkfish.

Wrapping the Monkfish in Bacon:

  • Lay out bacon strips and place seasoned monkfish on top.
  • Roll bacon tightly around the monkfish, ensuring it's fully covered.

Preparing Tomatoes and Potatoes:

  • Halve tomatoes and potatoes.
  • Season both with salt and optionally sugar on the tomatoes
  • Drizzle olive oil over them before grilling.

Grilling Guidance:

  • Preheat grill to at least 400°F (200°C).
  • Grill monkfish for 7 minutes on each side.
  • Grill tomatoes and potatoes for about 20 minutes, turning after 10-12 minutes.

Plating and Salad Preparation:

  • Let monkfish rest briefly before slicing.
  • Arrange salad leaves on the side of the plate.

Vinaigrette:

  • Combine olive oil, lemon juice, honey, garlic, and mustard seeds for dressing.

Assembly:

  • Drizzle vinaigrette over salad leaves.
  • Place grilled monkfish, potatoes, and tomatoes alongside dressed salad.

Notes

Feel free to make a salad and dressing of your own choosing if you don't like vinaigrette. But its acidity goes really well with the smokey grilled taste and sweet tomatoes.

If you're going with moderately large monkfish cheeks, cutting them in half will be the perfect size to wrap in bacon.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 595Total Fat: 58gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 15mgSodium: 215mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 10g

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Torstein Rottingen
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