Grilled Monkfish with Luganey Sausage and Collards
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Virgin olive oil |
| 6 | Cloves garlic, thinly sliced | |
| 1/4 | lb | Luganeya sausage |
| 1/2 | lb | Collard greens, stemmed, chopped finely, about 6 cups packed leaves |
| 1/4 | c | Fresh tarragon leaves |
| 4 | tb | White wine vinegar |
| 4 | Scallions, thinly sliced | |
| 2 | tb | Dijon mustard |
| 1/2 | c | Extra virgin olive oil |
| 1 | Side monkfish, bone and skin on | |
| Salt and pepper to taste |
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