Grilled Monkfish with Luganeya Sausage, Collards and Tarragon Vinaigrette

Name: Grilled Monkfish with Luganeya Sausage, Collards and Tarragon Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 227 grams collard greens, stemmed and chopped finely, about 6 cups packed leaves; 2 Tbsps Dijon mustard; 118 milliliters extra virgin olive oil; 59 milliliters fresh tarragon leaves; 6 cloves garlic, thinly sliced; 1 large side of a large monkfish, bone and skin on (other side on grill); 4 servings Salt and pepper to taste; 113 grams Luganeya sausage; 4 scallions, thinly sliced; 4 Tbsps virgin olive oil; 4 Tbsps white wine vinegar

The recipe Grilled Monkfish with Luganeya Sausage, Collards and Tarragon Vinaigrette is ready in roughly 45 minutes and is definitely an amazing gluten free, dairy free, and primal option for lovers of Southern food. This recipe serves 4. One serving contains 495 calories, 8g of protein, and 49g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of luganeya sausage, dijon mustard, side of a monkfish, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your The Fourth Of July event.

Instructions

Preheat barbecue to high heat.

In a large spaghetti pot, heat virgin olive oil until smoking.

Ingredients you will need

Virgin Olive Oil

Spaghetti

Equipment you will use

Pot

Add garlic and Luganeya sausage and cook until garlic is medium light brown.

Ingredients you will need

Sausage

Garlic

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.

Ingredients you will need

Salt And Pepper

Collard Greens

Sausage

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.

Ingredients you will need

Extra Virgin Olive Oil

Green Onions

Emulsions

Tarragon

Vinegar

Equipment you will use

Blender

Pour into squirt bottle and set aside.

Remove skin and bone from monkfish and season well with salt and pepper.

Ingredients you will need

Salt And Pepper

Monkfish

Bone

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.

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Cooking Oil

Remove and slice into 1/2-inch slices. Divide collard mixture among 4 plates, place 2 or 3 slices of monkfish over greens and drizzle with tarragon vinaigrette.

Ingredients you will need

Vinaigrette

Monkfish

Tarragon

Greens

Equipment

Pot

Blender

Ingredients

Servings:

227grams

collard greens, stemmed and chopped finely, about 6 cups packed leaves 2Tbsps

Dijon mustard 118milliliters

extra virgin olive oil 59milliliters

fresh tarragon leaves 6cloves

garlic, thinly sliced 1large

side of a large monkfish, bone and skin on (other side on grill)4servings

Salt and pepper to taste 113grams

Luganeya sausage 4

scallions, thinly sliced 4Tbsps

virgin olive oil 4Tbsps

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.