Name: Bacon Wrapped Monkfish Served Peasant Style
Ingredients: 4 Monkfish tails -; (8 oz ea); Emeril's Essence; see * Note; 12 sl Raw bacon; 2 sl Eggplant -; (ea 1" thk lengthwise); 2 sl Yellow squash -; (ea 1" thk lengthwise); 2 sl Zucchini -; (ea 1" thk lengthwise); Olive oil; for drizzling; 1/2 c Minced onions; 2 tb Minced shallots; 1 tb Minced garlic; Salt; to taste; Freshly-ground black pepper; to taste; 1/4 c Balsamic vinegar; 1/2 c Pitted black olives; halved; 1/2 c Queen stuffed olives; halved; 1 c Peeled; seeded, chopped Roma tomatoes; 2 c Veal stock; 2 tb Chiffonade-cut basil; 1/4 c Grated Parmigiano-Reggiano cheese; 4 Parsnips; peeled, and cut into thin strips; 2 c Hot parsnip puree; 1 c Hot mashed potatoes

“Adopt[ing] 'no other view” (Galatians 5:10) is an interesting phrase. Ever watch “The View?” It mirrors modern America. And as that show testifies, there is no such thing as “the view” because in modern America there are no absolutes. It should be called “The Views” or “Many Views!” Everybody is entitled to their opinion and all options are to be cherished, except the opinion that you are right and another is wrong. It is the age of tolerating everyone’s viewpoint (better said needing to accept everyone's viewpoint), providing that viewpoint is not biblical teaching. According to the world, that view is not to be tolerated! But Paul in Galatians 5:10 says just the opposite! He promotes the biblical view and calls us to 'adopt no other view.'

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Grains, Dairy	Sami	Main, Dish	4	Servings

INGREDIENTS

4		Monkfish tails -; (8 oz ea)
		Emeril's Essence; see * Note
12	sl	Raw bacon
2	sl	Eggplant -; (ea 1" thk lengthwise)
2	sl	Yellow squash -; (ea 1" thk lengthwise)
2	sl	Zucchini -; (ea 1" thk lengthwise)
		Olive oil; for drizzling
1/2	c	Minced onions
2	tb	Minced shallots
1	tb	Minced garlic
		Salt; to taste
		Freshly-ground black pepper; to taste
1/4	c	Balsamic vinegar
1/2	c	Pitted black olives; halved
1/2	c	Queen stuffed olives; halved
1	c	Peeled; seeded, chopped Roma tomatoes
2	c	Veal stock
2	tb	Chiffonade-cut basil
1/4	c	Grated Parmigiano-Reggiano cheese
4		Parsnips; peeled, and cut into thin strips
2	c	Hot parsnip puree
1	c	Hot mashed potatoes

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees. Preheat the fryer.
Season the monkfish with Emeril's Essence. Wrap three pieces of the bacon
tightly around each piece of monkfish. In a large oven-proof saute pan,
heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped
monkfish and sear the fish for 2 minutes on the first side. Flip the
monkfish over and place the pan in the oven and roast for 6 to 8 minutes.
Season the sliced vegetables with olive oil and Essence. Place the
vegetables on the grill and cook for 2 minutes on each side. Remove the
vegetables from the grill and dice. In a large saute pan, heat 2
tablespoons of olive oil. When the oil is hot, add the onions and saute for
1 minute. Add the diced vegetables, shallots and garlic and saute for 2
minutes. Season the mixture with salt and pepper. Stir in the balsamic and
simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the
liquid to a simmer and cook for 3 to 4 minutes. Reseason if needed. Stir in
the butter and remove from the heat.
Place the parsnip strips in the hot oil and fry until golden brown, about 1
minute, stirring constantly to prevent the parsnips from sticking. Remove
the parsnips from the oil and drain on a paper-lined plate. Season the
parsnips with salt and pepper.
Combine the parsnip puree and mashed potatoes together. Mix well.
To serve, spoon some of the parsnip-mash potatoes in the center of each
plate. Lay each piece of monkfish directly on top of the potatoes. Spoon
the sauce over the fish. Garnish each plate with a pile of fried parsnips,
basil and cheese.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1997
Recipe by: Emeril Lagasse

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