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Grilled Monkfish with Luganega Sausage, Collards and Tarragon

4 tbsp. virgin olive oil
6 cloves garlic, thinly sliced
1/4 lb. luganega sausage
1/2 lb. collard greens, stemmed, finely chopped
1/4 cup fresh tarragon leaves
4 tbsp. white wine vinegar
4 scallions, thinly sliced
2 tbsp. Dijon mustard
1/2 cup extra-virgin olive oil
1 side of lg. monkfish, bone and skin on
Salt, to taste
Freshly ground black pepper, to taste


Preheat barbecue to high heat. In a large spaghetti pot, heat virgin olive oil until smoking. Add garlic and luganeya sausage and cook until garlic is medium-light brown. Add collards and stir sausage through and allow to cook until liquid evaporates, 8 to 10 minutes. Season with salt and pepper and set aside in warm place. 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. Pour into squirt bottle and set aside. Remove skin and bone from monkfish and season well with salt and pepper. Brush lightly with oil and place skin-side down on hottest part of barbecue. Cook 7 to 8 minutes on front side, flip and cook 4 to 7 minutes on other side, cooking through. Remove and slice into 12-inch slices. Divide collard mixture among 4 plates, place 2 or 3 slices of monkfish over greens and drizzle with tarragon vinaigrette.

Source: www.foodgeeks.com