Grilled Monkfish with Luganega Sausage, Collards and Tarragon

• 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

1. Preheat barbecue to high heat.
2. In a large spaghetti pot, heat virgin olive oil until smoking.
3. Add garlic and luganeya sausage and cook until garlic is medium-light brown.
4. Add collards and stir sausage through and allow to cook until liquid evaporates, 8 to 10 minutes.
5. Season with salt and pepper and set aside in warm place.
6. In a blender, place tarragon, vinegar, scallions and Dijon and blend until smooth.
7. Leave blender on and drizzle in extra-virgin olive oil to form a beautiful green emulsion.
8. Pour into squirt bottle and set aside.
9. Remove skin and bone from monkfish and season well with salt and pepper.
10. Brush lightly with oil and place skin-side down on hottest part of barbecue.
11. Cook 7 to 8 minutes on front side, flip and cook 4 to 7 minutes on other side, cooking through.
12. Remove and slice into 12-inch slices.
13. Divide collard mixture among 4 plates, place 2 or 3 slices of monkfish over greens and drizzle with tarragon vinaigrette.

virgin olive oil, garlic, luganega sausage, collard greens, tarragon, white wine vinegar, scallions, mustard, extravirgin olive oil, monkfish, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5304 (may not work)