1 tsp. paprika

2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

16 oz Monkfish fillets cut into about 20 “scallop sized” pieces

10 strips of bacon cut in half

2 T. Mayo

2 tsp. prepared horseradish

1 tsp. Dijon Mustard

2 T. butter

2 C. sugar snap peas

 

Soak wooden skewers for 30 minutes beforehand. Mix the first 6 spices up in a small bowl. Lightly dust the fish with this. It should enhance the flavor but too much will overwhelm the delicate Monkfish. Wrap each piece of fish with bacon and circle the piece only once. Overlap just a bit. Trim excess bacon. Skewer through the overlapped portion and do not have too much extra. Place on a hot grill and sear each side, depending on the temperature 2 minutes per side should do it. Can be done on the stove top or even the oven for that matter. Mix the mayo, horseradish, mustard and about a tsp. of the spice mix together in a small bowl. For the peas, blanch in boiling water for about 30-60 seconds then remove them to a bowl of ice water. In a sauté pan melt the butter over medium heat and add the well drained peas. Warm through but do not brown. Divide peas to 4 plates. Top each with bacon wrapped monkfish and place a small amount of the Aioli on each piece of fish.

 

 

Yield:

Calories:

Fat:

Fiber: