How to Make It
Preheat oven to 400°F. Cook bacon in a large skillet over medium-high, turning occasionally, until cooked but still pliable and not crisp, about 4 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon bacon drippings in skillet; discard remaining drippings. Add garlic to skillet, and add escarole by the handful, turning with tongs until wilted and just tender, about 5 minutes. Season escarole with salt and pepper, and keep warm.
Sprinkle monkfish fillets with salt and pepper. Wrap 2 bacon slices crosswise around each fillet; secure with a toothpick running crosswise through fillet and bacon. Heat oil in a large ovenproof skillet over medium-high. Add fillets to skillet; cook, undisturbed, until lightly browned, about 3 minutes. Turn fillets over; place skillet in preheated oven. Roast until a thermometer inserted in thickest portion of fillets registers 140°F, 12 to 14 minutes.
Remove toothpicks from fish. Serve hot with escarole.