IE 11 is not supported. For an optimal experience visit our site on another browser.

Bacon-Wrapped Monkfish with Peas, Radishes and Salsa Verde

Gavin Kaysen, monk-fish dish and the pea salad
Gavin Kaysen cooks monk-fish dish and the pea salad on Hoda and Kathie Lee, TODAY on April 24, 2015.TODAY


  • 2 lbs cleaned monkfish tail
  • 2 sheets thinly sliced bacon
  • 2 cups English peas , blanched
  • 1 cup spring radishes, quartered and blanched
  • 2 heads romaine lettuce, chiffonade
  • ¼ cup chopped tarragon
  • ¼ cup chopped chives
  • ½ cup chopped parsley
  • 2 sprigs thyme
  • 1 clove garlic
  • 1 lemon
  • Olive oil
  • Salt and pepper
  • 4 Tbsp butter
  • Chef notes

    First the bacon and fish get poached then sauteed for crispness and maximum flavor in this elegant dish by celebrity chef Gavin Kaysen.


    Lay out the bacon on a piece of plastic wrap, next put the monkfish on the bacon, season with salt and pepper, and roll up tying the ends of the plastic wrap.

    Poach the monkfish in a pot of simmering water for 8 minutes.

    Take the monkfish out of the plastic wrap, heat up a sauté pan, coat with oil, then add the fish, 2 Tbsp butter, 2 springs of thyme and one clove of garlic, cook at 375F for 7 minutes. 

    In a separate pan, add 2 Tbsp of butter, the peas, radishes, the romaine and some chopped red onion and sauté.

    For the salsa verde, mix the tarragon, chives, parsley, lemon and olive oil. Reserve for plating