Saturday, December 10, 2011


serves four

4 flounder fillets, 6 to 7 oz. each
2 oranges (or 12 to 16 segments)
2 grapefruit (or 12 to 16 segments)
8 slices lean bacon, diced into 1/4-in. pieces
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large or 2 medium red onions, sliced as thin as possible
1 tablespoon chopped fresh tarragon
1 to 1 1/4 lb. fresh spinach, washed and drained

Trim the edges of the flounder to remove any traces of skin. Prepare the citrus by cutting away the rind and pith, then cut individual segments away from the membrane. Put into a bowl and set aside. Saute the bacon slowly in a heavy skillet until golden and crispy, stirring occasionally. Drain on paper towels and set aside. Reserve the bacon fat for cooking the fish and spinach later.

Using the same heavy skillet, bring 2 tablespoons of the bacon fat up to temperature over high heat. Lightly salt and pepper the fillets and place them in the hot skillet. Sear well on one side, about 1 minute, and then turn the fish. Sprinkle the sliced onion around the fish. Add the fruit and its juice, the bacon, and the tarragon. Cover with a tight-fitting lid. Remove from the heat and let steam for 5 to 6 minutes, depending on the thickness of the fillet.

Meanwhile, in another skillet heat 2 tablespoon reserved bacon fat over a medium-high setting. (If you run out of bacon fat, supplement with vegetable oil.) Once the fat is hot, add the spinach. Toss it with a spatula just until the spinach is warm and has begun to wilt.

TO SERVE: Arrange the spinach on warm plates. By this time the flounder should be done. Lay it on the spinach and place fruit segments and onions loosely over the fish. Spoon the bacon, the tarragon, and the pan juices over each portion.

bacon recipe courtesy of: Fine Cooking Magazine, Issue 01, January 2008

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