Cajun Monkfish wrapped in Bacon

Ingredients

• 1/2 cup red wine vinegar
• 1 cup dry red wine
• 1/2 cup minced shallots
• 1/2 teaspoon black peppercorns
• 4 6-oz monkfish fillets
• 1/2 tsp salt
• 8 thin slices of bacon
• 2 Tblsp of olive oil
• 1 stick of unsalted butter cut into 10 pieces
• 2 Tblsp of minced fresh parsley
• Essence

Directions

• In a small heavy saucepan, combin vinegar, wine, shallots and peppercorns.
• Bring to a boil over high heat and cook until reduced to about 1/2 cup (about 10-15 minutes).
• Season the monkfish lightly on both sides with Essence and salt.
• Place 2 slices of bacon on a flat surface, lay the filet on top and then wrap the bacon around the filet, securing with toothpicks.
• In a large skillet, heat the olive oil over medium high heat.
• Add the filets, skin side down and cook for 5 minutes on each side.
• Remove the filets and cover with aluminum foil to keep warm.
• Bring the wine reduction to a simmer over medium low heat.
• Whisk in the butter, one piece at a time, allowing each piece to be completely incorporated before adding the next.
• Season with salt and pepper.
• Spoon 1 Tblsp of sauce on each (of 4) plates; place a bacon-wrapped filet on the sauce, and top with two more Tablespoons of sauce.
• Garnish with parsley and serve immediately.