Bacon-Wrapped Monkfish with Grapes in Lime Herb Sauce

  • Active Time 15m
  • Total Time 25m

Makes 4 servings


  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh chervil or tarragon, or 1 teaspoon dried
  • 4 medium-size monkfish fillets (3 to 4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound bacon, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3/4 pound green beans or snow peas, thinly sliced lengthwise
  • 1/4 cup diced red bell pepper
  • 20 seedless green grapes
  • 1 recipe Lime Herb Sauce

Companion recipe: Lime Herb Sauce


Preheat the oven to 350 degrees F.

Combine the herbs in a shallow bowl. Dip the fish in the herbs, coating both sides. Season the fish with the salt and pepper. Wrap the fillets in several slices of bacon.

Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large saute or frying pan with an ovenproof handle. Add the monkfish to the pan and brown the fish on all sides for about a minute. Place the pan with the monkfish into the preheated oven for 12 to 14 minutes.

While the fish is baking, heat the remaining oil and butter in a second saute pan. Cook together the sliced beans or snow peas and the red peppers for 3 minutes. Divide the sauteed vegetables among 4 dinner plates.

Remove the fish from the oven. Slice each fillet into cylinders and arrange them on the dinner plates. Garnish each plate with 5 grapes. Top with the Lime Herb Sauce, if desired.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3725

nutrition information per serving

540 calories; 47g total fat; 75mg cholesterol; 729mg sodium; 12g carbohydrates; 4g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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