Summer is the time for fresh-as-it-gets local seafood from the waters off New Jersey and Long Island, and deep into the Atlantic. There’s nothing so fresh, tasty and satisfying as the season’s bounty from the sea.
Our monkfish is no exception. It’s wild and locally caught, as is our porgies, fluke, flounder, whiting, mackerel, squid, blue fish, black sea bass, skate, monk, oysters, clams, scallops, cod, hake—the list goes on!
Try this Bacon Wrapped Monkfish recipe at home tonight with Fairway’s natural smoked bacon and fresh, caught-daily monkfish for a dock to dinner meal.
Bacon Wrapped Locally Caught Monkfish
(Cook Time: 30 minutes; Serves 2)
- 2 monkfish fillets
- 2 sprigs fresh thyme
- 2 sprigs flat parsley
- 12 grape tomatoes
- 4 cloves fresh garlic
- 1/2 lemon in slices
- 1/2 cup dry white wine
- 2-3 tbsp Fairway Extra Virgin Olive Oil
- 4 slices Fairway Natural Smoked Bacon
- Season both sides of the fish with salt, thyme and parsley. Wrap tightly with bacon.
- In a large roasting pan, add olive oil and fish. Toss in lemon slices, cherry tomatoes and garlic. Add 1/2 cup wine. Place pan in 450 degree oven and cook, turning once until bacon becomes crispy, about 10 minutes. Add remaining wine.
- Transfer fish to serving plate. Arrange roasted tomatoes, garlic and lemon slices alongside fish, squeeze in remaining 1/2 lemon. Drizzle fish with pan juices and sprinkle with parsley. Serve immediately.