serves six
1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6?)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease
On cutting board cut mahi mahi into 1? cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.
Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.
Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.
Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.
bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013
Tag Archives: fish
2890. HALIBUT with YUZU and BACON AIOLI
quarter pound halibut, sushi grade, sliced into 2-inch by 1-inch pieces?
1 cup bacon, rendered & fat reserved
?1 egg yolk
?1.5 tablespoons yuzu?
1 tablespoon shallots, minced
?1 tablespoon cilantro, chopped?
1 tablespoon parsley fluid gel or purée
?salt and pepper, to taste??
scallion, chiffonade for garnish??
seaweed chiffonade for garnish
To make aioli, whisk the yolk in a bowl until frothy. In a steady stream, add bacon fat to create an emulsification. Once thickened, add bacon bits, Yuzu, and shallots. Fold in cilantro. Adjust seasoning. Arrange fish on plate and drizzle with sauce, garnish with parsley, scallions and seaweed.
bacon recipe courtesy of: Josie Smith-Malave, Top Chef, Season 10, Episode 12, Bravo TV
1 cup bacon, rendered & fat reserved
?1 egg yolk
?1.5 tablespoons yuzu?
1 tablespoon shallots, minced
?1 tablespoon cilantro, chopped?
1 tablespoon parsley fluid gel or purée
?salt and pepper, to taste??
scallion, chiffonade for garnish??
seaweed chiffonade for garnish
To make aioli, whisk the yolk in a bowl until frothy. In a steady stream, add bacon fat to create an emulsification. Once thickened, add bacon bits, Yuzu, and shallots. Fold in cilantro. Adjust seasoning. Arrange fish on plate and drizzle with sauce, garnish with parsley, scallions and seaweed.
bacon recipe courtesy of: Josie Smith-Malave, Top Chef, Season 10, Episode 12, Bravo TV
2886. BACON-WRAPPED HAKE with thinly-sliced POTATOES
serves four
800 grams potatoes, thinly sliced
250 ml fish stock1 bunch spring onions4 pieces hake fillets, 150g each200 grams bacon rashers1 chilli, chopped1 garlic clove, crushed1 bunch fresh rosemary?Preheat oven to 180°C. Place sliced potatoes with fish stock, spring onions, chilli and garlic in a large baking dish. Bake for 25-30 minutes until almost cooked through and crispy on top. Wrap hake in bacon, using a sprig of rosemary to secure. Place hake on top of potatoes. Return to oven for 15-20 minutes or until fish is cooked through and bacon is crispy.??bacon recipe courtesy of: Pick n Pay, Africa
800 grams potatoes, thinly sliced
250 ml fish stock1 bunch spring onions4 pieces hake fillets, 150g each200 grams bacon rashers1 chilli, chopped1 garlic clove, crushed1 bunch fresh rosemary?Preheat oven to 180°C. Place sliced potatoes with fish stock, spring onions, chilli and garlic in a large baking dish. Bake for 25-30 minutes until almost cooked through and crispy on top. Wrap hake in bacon, using a sprig of rosemary to secure. Place hake on top of potatoes. Return to oven for 15-20 minutes or until fish is cooked through and bacon is crispy.??bacon recipe courtesy of: Pick n Pay, Africa
2884. ESCALOPE of WILD SEA BASS with SAUTEED SMOKED BACON, RED CHICORY, RUNNER BEANS and RED WINE SAUCE
Sea bass
4 sea bass fillets
1/2 lemon, juiced
salt
1 knob of butter
Sweet shallots and runner beans
4 runner beans, trimmed and sliced lengthways
2 banana shallots, thinly sliced into rings, keeping the trimmings
salt
1 tablespoon of sugar
Celeriac purée
1 small head of celeriac, diced
85ml of double cream
salt
Red wine sauce
185ml of dark chicken stock
1/2 leek, finely sliced
1/2 bunch of rosemary
2 star anise
1/2 bulb of garlic
50 grams of fish trimmings
185ml of red wine
To plate
100 grams of smoked bacon, boiled and diced
50 grams of butter
2 red chicory, broken into leaves
To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.
bacon recipe courtesy of: Matthew Tomkinson, The Terrace/Montagu Arms Hotel, Beaulieu, New Forest, Hampshire, SO42 7ZL UK; Great British Chefs
4 sea bass fillets
1/2 lemon, juiced
salt
1 knob of butter
Sweet shallots and runner beans
4 runner beans, trimmed and sliced lengthways
2 banana shallots, thinly sliced into rings, keeping the trimmings
salt
1 tablespoon of sugar
Celeriac purée
1 small head of celeriac, diced
85ml of double cream
salt
Red wine sauce
185ml of dark chicken stock
1/2 leek, finely sliced
1/2 bunch of rosemary
2 star anise
1/2 bulb of garlic
50 grams of fish trimmings
185ml of red wine
To plate
100 grams of smoked bacon, boiled and diced
50 grams of butter
2 red chicory, broken into leaves
To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.
bacon recipe courtesy of: Matthew Tomkinson, The Terrace/Montagu Arms Hotel, Beaulieu, New Forest, Hampshire, SO42 7ZL UK; Great British Chefs
2874. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE
yields two servings
3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012
3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012
2867. BACON-WRAPPED BLUEFISH
serves four
4 ?5-oz. skinless, boneless bluefish filets
Kosher salt and freshly ground black pepper, to taste
8–12?slices bacon8?sprigs thyme3 tablespoons extra-virgin olive oil?Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside.?Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.??bacon recipe courtesy of: Saveur, Issue #130
4 ?5-oz. skinless, boneless bluefish filets
Kosher salt and freshly ground black pepper, to taste
8–12?slices bacon8?sprigs thyme3 tablespoons extra-virgin olive oil?Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside.?Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.??bacon recipe courtesy of: Saveur, Issue #130
2843. ALBACORE TUNA with JALAPENO BACON CREAM SAUCE
makes four servings
4-6 6 oz. fillets of albacore tuna
2 oz. butter, unsalted
¼ cup onion, ¼" diced
2 tablespoons garlic, finely diced
2 cups heavy cream
½ cup jalapenos, ¼" diced and seeded
2 teaspoons sea salt
1 teaspoon cracked black pepper
6 each slices bacon, ¼" diced, sautéed
4-6 each grilled jalapenos
2 tablespoons butter, unsalted, melted
Heat butter in a 3 Quart sauce pan. Add onions and garlic and sauté until tender. Add heavy cream and reduce by ½. When sauce is reduced, add jalapenos, salt and pepper, mix thoroughly. Place whole jalapenos on the grill at the time you put the fish fillets on. Grill jalapenos just until the skin starts to lightly char, then flip and do the same to the other side. Once both sides have been roasted, pull jalapenos off the grill until time of service. Lightly sprinkle salt & pepper over fish fillets. Drizzle melted butter over fillets & spread to cover top side of fillets (to prevent sticking when cooking). Place fillets on the grill. Grill to desired temperature or until internal temperature of 135°-140° is reached, place on serving plate. Place sauce on top of fish and garnish with crispy bacon and grilled jalapeno.?
bacon recipe courtesy of: Bonefish Grill, 2202 North West Shore Boulevard, Tampa, FL 33607
4-6 6 oz. fillets of albacore tuna
2 oz. butter, unsalted
¼ cup onion, ¼" diced
2 tablespoons garlic, finely diced
2 cups heavy cream
½ cup jalapenos, ¼" diced and seeded
2 teaspoons sea salt
1 teaspoon cracked black pepper
6 each slices bacon, ¼" diced, sautéed
4-6 each grilled jalapenos
2 tablespoons butter, unsalted, melted
Heat butter in a 3 Quart sauce pan. Add onions and garlic and sauté until tender. Add heavy cream and reduce by ½. When sauce is reduced, add jalapenos, salt and pepper, mix thoroughly. Place whole jalapenos on the grill at the time you put the fish fillets on. Grill jalapenos just until the skin starts to lightly char, then flip and do the same to the other side. Once both sides have been roasted, pull jalapenos off the grill until time of service. Lightly sprinkle salt & pepper over fish fillets. Drizzle melted butter over fillets & spread to cover top side of fillets (to prevent sticking when cooking). Place fillets on the grill. Grill to desired temperature or until internal temperature of 135°-140° is reached, place on serving plate. Place sauce on top of fish and garnish with crispy bacon and grilled jalapeno.?
bacon recipe courtesy of: Bonefish Grill, 2202 North West Shore Boulevard, Tampa, FL 33607
2831. SARDINE, HAM, and BACON SANDWICH
12 sardines1 cup (16 tablespoons) cooked ham, chopped
2 tablespoons chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon ketchup
1 teaspoon lemon juice
12 slices of bread
2 tablespoons lettuce, shredded
1 tablespoon mayonnaise
12 slices of bacon, broiled
Remove skin and bones from sardines; chop with ham and pickles. Add mustard, ketchup, and lemon juice; mix well. Spread on 6 slices buttered bread. Sprinkle with lettuce; dot with mayonnaise. Arrange 2 slices bacon on each sandwich; top with another slice buttered bread.
bacon recipe courtesy of: ifood.tv
2 tablespoons chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon ketchup
1 teaspoon lemon juice
12 slices of bread
2 tablespoons lettuce, shredded
1 tablespoon mayonnaise
12 slices of bacon, broiled
Remove skin and bones from sardines; chop with ham and pickles. Add mustard, ketchup, and lemon juice; mix well. Spread on 6 slices buttered bread. Sprinkle with lettuce; dot with mayonnaise. Arrange 2 slices bacon on each sandwich; top with another slice buttered bread.
bacon recipe courtesy of: ifood.tv
2809. PAN-ROASTED MONKFISH with CABBAGE and BACON
serves two
1 lb. monkfish loin
2 cups chopped Savoy cabbage
1/4 pound slab bacon
1 cup rich chicken stock
1 tablespoon chopped coriander
2 tablespoons butter
Cut the bacon into 1/4" slices (see image above). Saute the bacon in an oven proof pan. Set the bacon to rest on a paper towel. Cook the cabbage for 3 minutes in chicken stock. Add 1/2 the bacon and cook another 1 minute. Pan roast the monkfish in the bacon fat that was rendered till browned. Put in a preheated 500F oven and roast for 5 minutes. Let the monkfish rest for 5 minutes.
Assembly: Reheat the cabbage and bacon with the finely chopped coriander and the butter into the liquid broth. Place the cabbage and bacon in the center of a heated plate. Garnish with any remaining bacon. Cut the monkfish in half and place a top the cabbage.
bacon recipe courtesy of: Greenmarket Recipes
1 lb. monkfish loin
2 cups chopped Savoy cabbage
1/4 pound slab bacon
1 cup rich chicken stock
1 tablespoon chopped coriander
2 tablespoons butter
Cut the bacon into 1/4" slices (see image above). Saute the bacon in an oven proof pan. Set the bacon to rest on a paper towel. Cook the cabbage for 3 minutes in chicken stock. Add 1/2 the bacon and cook another 1 minute. Pan roast the monkfish in the bacon fat that was rendered till browned. Put in a preheated 500F oven and roast for 5 minutes. Let the monkfish rest for 5 minutes.
Assembly: Reheat the cabbage and bacon with the finely chopped coriander and the butter into the liquid broth. Place the cabbage and bacon in the center of a heated plate. Garnish with any remaining bacon. Cut the monkfish in half and place a top the cabbage.
bacon recipe courtesy of: Greenmarket Recipes
2790. ROASTED BRANZINO with BACON, SHRIMP and FRENCH BEANS
makes two servings
fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed
Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.
Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of vegatable oil on the bread crumbs before putting in the oven. Now roast until the fish is golden brown about 15-20 min and you can see the fat has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle and a little more lemon juice.
bacon recipe courtesy of: Benny Doro, February 19, 2011
fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed
Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.
Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of vegatable oil on the bread crumbs before putting in the oven. Now roast until the fish is golden brown about 15-20 min and you can see the fat has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle and a little more lemon juice.
bacon recipe courtesy of: Benny Doro, February 19, 2011