Name: Grilled Monkfish with Luganey Sausage and Collards
Ingredients: 4 tb Virgin olive oil; 6 Cloves garlic, thinly sliced; 1/4 lb Luganeya sausage; 1/2 lb Collard greens, stemmed, chopped finely, about 6 cups packed leaves; 1/4 c Fresh tarragon leaves; 4 tb White wine vinegar; 4 Scallions, thinly sliced; 2 tb Dijon mustard; 1/2 c Extra virgin olive oil; 1 Side monkfish, bone and skin on; Salt and pepper to taste

All God’s promises depend upon Christ alone. This is a notable assertion and one of the main articles of our faith. It depends in turn upon another principle – that it is only in Christ that God the Father is graciously inclined towards us. His promises are the testimonies of His fatherly goodwill towards us. Thus it follows that they are fulfilled only in Christ… Secondly, we are incapable of possessing God’s promises till we have received the remission of our sins and that comes to us through Christ.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Seafood		New, Text, Import	1	Servings

INGREDIENTS

4	tb	Virgin olive oil
6		Cloves garlic, thinly sliced
1/4	lb	Luganeya sausage
1/2	lb	Collard greens, stemmed, chopped finely, about 6 cups packed leaves
1/4	c	Fresh tarragon leaves
4	tb	White wine vinegar
4		Scallions, thinly sliced
2	tb	Dijon mustard
1/2	c	Extra virgin olive oil
1		Side monkfish, bone and skin on
		Salt and pepper to taste

INSTRUCTIONS

Preheat barbecue to high heat.
In a large spaghetti pot, heat virgin olive oil until smoking. Add garlic
and Luganeya sausage and cook until garlic is medium light brown. Add
collards and stir sausage through and allow to cook until liquid
evaporates, about 8 to 10 minutes. Season with salt and pepper and set
aside in warm place.
In a blender, place tarragon, vinegar, scallions and Dijon and blend until
smooth. Leave blender on and drizzle in extra virgin olive oil to form a
beautiful green emulsion. Pour into squirt bottle and set aside.
Remove skin and bone from monkfish and season well with salt and pepper.
Brush lightly with oil and place skin side down on hottest part of
barbecue. Cool 7 to 8 minutes on front side, flip and cook 4 to 7 minutes
on other side, cooking through. Remove and slice into 1/2-inch slices.
Divide collard mixture among 4 plates, place 2 or 3 slices of monkfish over
greens and drizzle with tarragon vinaigrette.
Yield: 4 servings
Posted to MC-Recipe Digest V1 #322
Recipe by: Molto Mario
From: "suechef@sover.net" <suechef@sover.net>
Date: Fri, 29 Nov 1996 22:00:52 -0500 (EST)

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