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Bacon Wrapped Monkfish with Mushrooms

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Bacon Wrapped Monkfish with Mushrooms

Print Recipe
Course Main Course
Cuisine American

Ingredients

Lemon-Thyme Butter:

Mushrooms:

  • 1 ½ cups shitake mushrooms stems removed & chopped
  • 1 ½ cups oyster mushrooms chopped
  • ½ large onion diced
  • 2 strips bacon chopped
  • 4 cloves garlic minced
  • 5 tbsp butter
  • 2 tsp thyme leaves only
  • 2 tsp marjoram chopped
  • salt
  • pepper

Instructions

  • In a large pan over medium high heat, add chopped bacon. Let cook until lightly brown. Add butter.
  • Once butter is melted and has stopped frothing, add onion and garlic. Liberally season with salt.
  • Turn down heat to medium. Let cook for 4 minutes or until onions begin to be translucent.
  • Add thyme, marjoram, and pepper. Let cook for another minute, then add mushrooms.
  • Cook 30 minutes, stirring often. I
  • Preheat oven to 425℉.
  • Beginning with the fatty end of fish, wrap bacon around fillet. Use toothpicks to hold it in place. Allow bacon to only slightly overlap on the edges, if at all.
  • Once the fish is completely wrapped, cover and refrigerate until ready to cook.
  • In an oven safe pan over high heat, add bacon wrapped fillet. Cook for 3 minutes per side or until they begin to brown.
  • Once the second side has cooked, place the pan in the oven and cook 10 minutes per side. Remove from oven and place on cutting board to cool for 5 minutes.
  • While fillet is in the oven, add butter in a small pot over medium heat. Once butter is completely melted and has stopped frothing, add lemon thyme and turn down heat to keep warm. Season to taste with salt and pepper.
  • Once monkfish has rested, slice into 1 ½ inch slices.
  • Plate fish over bed of mushrooms and top with lemon thyme butter.