Bacon Wrapped Monkfish


Monkfish is probably in my top five of fish I like to eat. I’ve only had it twice now from my CSF and recently out at a restaurant. It’s a meaty fish that tastes like lobster… it’s easy to cook and always delicious.

Plus, it’s a crazy fish that eat just about anything. And they look ridiculous!


Captain Bill McCann caught our monkfish on the F/V Shamrock, a gill- netter out of New Bedford, Massachusetts.

Breakfast in Bed(stuy) / Monkfish

The only trick to monkfish is to remove the membrane on the fish. It’s not hard to do… pierce it with a knife and carefully pull away from the fish. It helps the fish not be so tough once cooked and the membrane can shrink around the filet, which is less than ideal.

Of the two filets I received from Mermaid Garden this past weekend, I used one of a red curry (which I’ve done before and perfect for lunches throughout the week), and the other I tried a new preparation… Bacon wrapped monkish.

I recently had this dish at Craft (a Tom Colicchio  restaurant) for New Years. (Sadly no photo evidence of this meal). It was delicious! The bacon is salty and fatty pairing well with the meaty texture of the fish.

Plus, this recipe is quite simple to prepare and very impressive. Simply prep your monkfish, season with salt and pepper and wrap in bacon. I was even seeing recipes with thyme or sage added for flavoring.

I found layering the bacon side by side and securing with tooth picks worked well.

Breakfast in Bed(stuy) / Bacon Wrapped Monkfish

Bake for 30 minutes at 350 degrees F or until the bacon is crispy and the fish cooked through. **It gets a little greasy… I should have used foil!

Breakfast in Bed(stuy) / Bacon Wrapped Monkfish_1

Slice and serve! We ate this as is, but it would be great with a garnish of caramelized red onions!

Breakfast in Bed(stuy) / Bacon Wrapped Monkfish_3

Bacon Wrapped Monkfish
  • 4 (6-ounce) monkfish fillets
  • ½ teaspoon salt
  • 8 thin bacon slices
  1. Season the monkfish lightly on both sides with salt. Place 2 slices of bacon on a flat surface. Lay 1 fillet on top, skin-side down, and wrap the bacon completely around the fish. Secure with toothpicks, and repeat with the remaining fish and bacon.
  2. Bake for 30 minutes at 350 degrees F or until the bacon is crispy and the fish cooked through.


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