Thursday, April 10, 2014


2 redfish fillets cut in half
8 slices thick sliced bacon
1 medium onion, chopped
1 medium tomato, chopped
3 cloves garlic, chopped
1 rib celery, chopped
1/2 cup Italian dressing
Salt and pepper for seasoning
Chopped Parsley for garnish

Marinate fillets at least 4 hours in Italian dressing. Preheat oven to 350 F. In medium skillet, fry bacon until just beginning to curl and set aside, reserving grease. In skillet with bacon grease, sauté vegetables until soft. Meanwhile, drain fillets and wrap each fillet piece with 2 strips of bacon. Place on oven proof pan sprayed with non-stick spray and cook in preheated oven for 8-10 minutes or until fish flakes with fork. Serve fish on preheated plate after spooning generous amounts of sautéed vegetables over each fillet, sprinkle with parsley. Serve with garnished toasted French bread.

bacon recipe source: Reggie and Kay Howell, Outdoors with Don Dubuc

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