Recipe - Grilled Monkfish Loins W Roasted Eggplant And Poblano Peppers

4 tablespoon Virgin olive oil
6 Cloves garlic, thinly cut or sliced up
One fourth pound Luganeya sausage
One half pound Collard greens, stemmed,
chopped finely, about 6
cups packed leaves
One fourth cup Fresh tarragon leaves
4 tablespoon White wine vinegar
4 Scallions, thinly cut or sliced up
2 tablespoon Dijon mustard
One half cup Extra virgin olive oil
1 Side monkfish, bone and skin
on
Salt and pepper to taste

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 1/2inch 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 MCRecipe Digest V1 #322

Recipe by: Molto Mario

From: "suechef@sover.net" suechef@sover.net

Date: Fri, 29 Nov 1996 22:00:52 0500 (EST)