Sunday, November 21, 2010
Bacon-Wrapped Pan-Roasted Fish and Red Potatoes with Spinach
I wish my pictures had turned out better because this bacon-wrapped fish was so succulent, tender, and moist. I loved every bite of the fish, especially alongside the sliced red potatoes, which were doused in a sauce consisting of three magic words: creamy mustard sauce. Amen!
Bacon-Wrapped Pan-Roasted Fish
Adapted from Live to Cook by Michael Symon
NOTE: Symon uses 8 3-ounce skinless walleye fillets in his recipe
I couldn't find walleye here so I used tilapia
8 3-ounce skinless walleye fillets (I used tilapia)
1 teaspoon fresh thyme leaves
2 tablespoons unsalted butter, softened
16 strips bacon
1 tablespoon canola oil
Season the fillets with salt and sprinkle with the thyme. Rub on side of each of the fillets with the butter. Rest one fillet on another, buttered side to buttered side, to make four portions. Lay down 4 strips of bacon overlapping the strips. Arrange one portion of fish on top and wrap the bacon slices up and around the fish. Repeat with the remaining bacon and fish portions. Transfer to a large plate, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 425F.
Heat the oil in an ovenproof saute pan over medium heat. Add the fish fillets to the pan seam side down and saute the fillets to render the bacon, 3-4 minutes per side. Place the pan in the oven to crisp the bacon and finish the cooking the fish, 2-4 minutes. Remove to a tray lined with paper towels to drain before serving.
Red Potatoes with Arugula
Adapted from Michael Symon's Live To Cook
Note: I subbed spinach for arugula because I happened to have a mass of it in the fridge.
2 pounds 2-inch red potatoes
1/2 cup heavy cream
1/2 cup chicken stock
2 tablespoons whole-grain Dijon mustard
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 to 1/2 pound arugula
Put the potatoes in a large pot and add enough water to cover by 2 inches. Season the water well with salt and bring to a boil. Cook until the potatoes are tender when pierced with a knife, 30 to 40 minutes. Drain them and let the moisture steam off. When they're cool enough to handle, peel them if you wish. (Huh? ....who does that?) Cut into 1/2-inch-thick slices.
In a medium saute pan, whisk together the cream, stock, and mustard. Reduce by one-third over high heat, about 5 minutes. Add the potatoes and toss to coat. Stir in the butter and season with salt and pepper to taste. When the cream comes to a simmer, add the arugula (spinach). Continue to cook until the arugula (spinach) is completely wilted, about 45 seconds.
Notes/Results: This bacon-wrapped fish would be a great way to introduce fish to anyone, especially children. The bacon is a decadent touch and adds great moisture and flavor to the fish. This recipe, along with the potatoes, makes for a quick and great weeknight meal.
This recipe is being submitted to Ashlee at Veggie By Season for the Symon Sundays roundup.