Fruit of the Cocoa

Featured Recipe

Fruit of the Cocoa Monkfish Yield: 4 portions Source: Dean Thomas, Consulting Chef

•	3 oz. smoked bacon, cut into lardons
•	2 leeks, small diced
•	1 shallot, minced
•	1 oz. pure olive oil
•	8 2 oz. monkfish fillets, trimmed
•	4 oz. sauvignon blanc wine
•	2 oz. sherry vinegar
•	6 oz. Culinary Traditions™ Fruit of the Cocoa,  thawed
•	Frisee & Flat Leaf Parsley
Method:
1.	In a large stainless steel saute pan, slowly render the bacon lardons until crisp.
2.	Add the leeks and shallots sweat until translucent; remove from pan.
3.	Pre-heat the pan with the olive oil and sear the monkfish fillet over high heat to caramelize. Turn once and deglaze with the sherry.
4.	Return the bacon, leek & shallot. Add the Fruit of the Cocoa; simmer slowly
5.	Place seasoned “salad” onto warm plate with sauce ingredients, topped with the Monkfish.