Grilled Monkfish With Luganeya Sausage, Collards And Tarragon Vinaigrette

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4 tablespoons virgin olive oil

6 cloves garlic, thinly sliced

1/4 pound Luganeya sausage

1/2 pound collard greens, stemmed and chopped finely, about 6 cups packed leaves

1/4 cup fresh tarragon leaves

4 tablespoons white wine vinegar

4 scallions, thinly sliced

2 tablespoons Dijon mustard

1/2 cup extra virgin olive oil

1 side of a large monkfish, bone and skin on (other side on grill)

Salt and pepper to taste

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