Recipe courtesy of Emeril Lagasse
45 min
15 min
30 min
4 servings


  • 4 (8-ounce) monkfish tails
  • Essence, recipe follows
  • 12 slices of raw bacon
  • 2 (1-inch) slices of eggplant, lengthwise
  • 2 (1-inch) slices of yellow squash, lengthwise
  • 2 (1-inch) slices of zucchini, lengthwise
  • Olive oil, for drizzling
  • 1/2 cup minced onions
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup balsamic vinegar
  • 1/2 cup pitted black olives, halved
  • 1/2 cup Queen stuffed olives, halved
  • 1 cup peeled, seeded and chopped Roma tomatoes
  • 2 cups veal stock
  • 2 tablespoons basil, chiffonade cut
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 4 parsnips, peeled into thin strips
  • 2 cups hot parsnip puree
  • 1 cup hot mashed potatoes
Essence (Emeril's Creole Seasoning):
  • 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


Preheat the oven to 400 degrees. Preheat the fryer. Season the monkfish with Essence. Wrap three pieces of the bacon tightly around each piece of monkfish. In a large oven-proof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped monkfish and sear the fish for 2 minutes on the first side. Flip the monkfish over and place the pan in the oven and roast for 6 to 8 minutes. Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice. In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason if needed. Stir in the butter and remove from the heat. Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. Combine the parsnip puree and mashed potatoes together. Mix well. To serve, spoon some of the parsnip mash potatoes in the center of each plate.

Lay each piece of monkfish directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with a pile of fried parsnips, basil and cheese.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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