Grilled Monkfish with Luganega Sausage, Collards and Tarragon
|
Ingredients
| 4 tbsp. | virgin olive oil | | 6 cloves | garlic, thinly sliced | | 1/4 lb. | luganega sausage | | 1/2 lb. | collard greens, stemmed, finely chopped | | 1/4 cup | fresh tarragon leaves | | 4 tbsp. | white wine vinegar | | 4 | scallions, thinly sliced | | 2 tbsp. | Dijon mustard | | 1/2 cup | extra-virgin olive oil | | 1 | side of lg. monkfish, bone and skin on | | Salt, to taste | | Freshly ground black pepper, to taste |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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, 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. Cook 7 to 8 minutes on front side, flip and cook 4 to 7 minutes on other side, cooking through. Remove and slice into 12-inch slices.
Divide collard mixture among 4 plates, place 2 or 3 slices of monkfish over greens and drizzle with tarragon vinaigrette.