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Monkfish with Balsamic Tomato Sauce and Smokey Bacon

(for 4)

1 kg(2 lbs.) Monkfish
2 tbs. Olive Oil
2lbs. Ripe red Tomatoes
1 med Onion
2 Cloves Garlic
2 tsps. Brown Sugar
2 Tablespoons Balsamic Vinegar
6 Rashers of Smoked Streaky Bacon

First make the Tomato Sauce
Cut the hard bit around the stem out of each tomato and put them into a bowl.
Boil a kettle of water and pour over.
Leave for 2 mts. then refresh under cold water and take off the skins.
Chop the Onion finely and cook this in a large pan in the Olive oil until soft,transparent and starting to colour.
Chop the tomatoes roughly and put in with the onions.
Add the garlic sugar and vinegar and boil together until the tomatoes are soft and most of the water has boiled off.(you may need to crush the tomatoes with a fork)

Chop the rashers into slivers and fry hard until they are brown and crispy in a seperate pan. Drain off on some kitchen paper, but keep the fat on the pan.

Skin the Monkfish and cut into medallions.

Fry these in the bacon fat quickly until browning, about one minute a side
You will probably need to cook these in batches.
Add the tomato sauce to the monkfish in the pan and simmer togrther until the fish is just cooked through, one minute should do.
Spoon out on to plates and scatter over the bacon.
Serve with plain boiled potatoes or rice.

May 22, 2007 11:38 AM | 0 Comments
  Martin Dwyer
Consultant Chef