Bacon Wrapped Monkfish With Beurre Rouge

Directions

1. In a small, heavy saucepan, combine the vinegar, wine, shallots and peppercorns. Bring to a boil over high heat, and cook till the reduced to about 1/2 c. in volume, about 10 to 15 min. Strain into a clean saucepan.
2. Season the monkfish lightly on both sides with the Essence and salt. Place 2 slices of bacon on a flat surface. Lay 1 fillet on top, skin-side down, and wrap the bacon completely around the fish. Secure with toothpicks, and repeat with the remaining fish and bacon.
3. In a large, heavy skillet, heat the extra virgin olive oil over medium-high heat. Add in the fillets, skin-side down, and cook for 5 min on the first side. Turn the fillets and cook for an additional 5 min on the second side. Remove the fish to a platter and tent with aluminum foil to keep hot.
4. Bring the wine reduction to a simmer over medium-low heat. Whisk in the butter, one piece at a time, allowing each piece to become completely incorporated before adding the next piece. Season to taste with salt and pepper.
5. Spoon 1 Tbsp. of sauce on the bottom of 4 serving plates, and place 1 bacon-wrapped monkfish fillet on top. Spoon the remaining sauce over the fish, and garnish with minced parsley. Serve immediately.
6. This recipe yields 4 servings.