Braised Monkfish with Bacon and Tomatoes

Course Main Dishes

Ingredients in this Recipe

1 cup dry white wine
1 head garlic, cloves separated and peeled
1 Tbs. chopped fresh basil
2 Tbs. olive oil
3 to 4 lb. monkfish on the bone, skin and dark membrane removed by the fishmonger
4 tomatoes, peeled, seeded and coarsely chopped
6 thick bacon slices, cut into 1 inch pieces
Coarse salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma