Monkfish and Bacon Skewers with Curry Sauce

Monkfish and Bacon Skewers with Curry Sauce
Staff Writer
Monkfish and Bacon Skewers in Curry Sauce
Bordeaux

Monkfish and Bacon Skewers in Curry Sauce

It’s a well-known fact that everything tastes better when wrapped in bacon or served on a skewer – and this recipe has both. Fleshy monkfish and savory bacon meet spicy curry for a flavor combination that’s out of this world. With so many different textures at play, you’ll need a wine that can handle this unique combination. Try our Bordeaux suggestions inside.

2
Servings
486
Calories Per Serving
Deliver Ingredients

Notes

Wine Pairings

Classic pairing: A structured and generous white Bordeaux from Pessac-Léognan or Graves.
Dry whites from the Pessac-Leognan  or Graves appellations feature a velvety texture and substantial body which pair perfectly with the fleshy nature of the monkfish.

Original pairing: Smooth and structured red Bordeaux from Lalande-de-Pomerol.
Dare to try a red from Lalande-de-Pomerol with this fleshy fish!, The bacon and the curry will be a very successful pairing with the smooth tannins of this red Bordeaux.

Ingredients

  • 1 ½ Pound monkfish fillets
  • 2 lemons
  • 6 bacon strips
  • 3 shallots
  • 1 ¼ Cup white wine
  • 3 Tablespoons sour cream
  • 1 Tablespoon curry
  • Olive oil
  • Salt and pepper

Directions

Dice the monkfish fillets. Season with salt and pepper and let marinate in olive oil and lemon for 1 hour.

Drain the monkfish slices and wrap them in the bacon. Make skewers with 2 to 3 slices each. Cook in a pan for 10 minutes while regularly turning them over.

For the curry sauce, in a pot, cook three minced shallots in 1 ¼  cup of white wine. Add the cream and the curry and simmer for 3 minutes.

Serve hot.

Nutritional Facts

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
122mg
41%
Carbohydrate, by difference
5g
4%
Protein
64g
100%
Vitamin A, RAE
88µg
13%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
67mg
7%
Choline, total
9mg
2%
Fluoride, F
253µg
8%
Folate, total
29µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
106mg
33%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
913mg
100%
Selenium, Se
160µg
100%
Sodium, Na
121mg
8%
Water
392g
15%
Zinc, Zn
2mg
25%

Monkfish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Monkfish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Monkfish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.