Bacon-Wrapped Monkfish with Beurre Rouge

• 1/2 cup red wine vinegar
• 1 cup dry red wine
• 1/2 cup minced shallots
• 1/2 teaspoon black peppercorns
• 4 (6-ounce) monkfish fillets
• 2 teaspoons Essence, recipe follows
• 1/2 teaspoon salt
• 8 thin bacon slices
• 2 tablespoons olive oil
• 1 stick unsalted butter, cut into 10 pieces
• 2 tablespoons minced fresh parsley
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a small, heavy saucepan, combine the vinegar, wine, shallots and peppercorns.
2. Bring to a boil over high heat, and cook until the reduced to about 1/2 cup in volume, about 10 to 15 minutes.
3. Strain into a clean saucepan.
4. Season the monkfish lightly on both sides with the Essence and salt.
5. Place 2 slices of bacon on a flat surface.
6. Lay 1 fillet on top, skin-side down, and wrap the bacon completely around the fish.
7. Secure with toothpicks, and repeat with the remaining fish and bacon.
8. In a large, heavy skillet, heat the olive oil over medium-high heat.
9. Add the fillets, skin-side down, and cook for 5 minutes on the first side.
10. Turn the fillets and cook for an additional 5 minutes on the second side.
11. Remove the fish to a platter and tent with aluminum foil to keep warm.
12. Bring the wine reduction to a simmer over medium-low heat.
13. Whisk in the butter, one piece at a time, allowing each piece to become completely incorporated before adding the next piece.
14. Season to taste with salt and pepper.
15. Spoon 1 tablespoon of sauce on the bottom of 4 serving plates, and place 1 bacon-wrapped monkfish fillet on top.
16. Spoon the remaining sauce over the fish, and garnish with chopped parsley.
17. Serve immediately.
18. Combine all ingredients thoroughly and store in an airtight jar or container.
19. Yield: about 2/3 cup

red wine vinegar, red wine, shallots, black peppercorns, monkfish fillets, salt, bacon, olive oil, unsalted butter, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/bacon-wrapped-monkfish-with-beurre-rouge-recipe.html (may not work)