makes four servings
6 slices applewood bacon
1 large sweet onion, cut into 1/4-inch rounds
1 large apple, peeled, cored and thinly sliced
2 garlic cloves, minced
pinch of crushed red pepper flakes (optional)
1 tablespoon butter
1 tablespoon olive oil
4 5-oz. pollock fillets
4 tablespoons cornstarch
In a large skillet cook bacon over
medium-high heat 5 minutes or until crisp. Transfer to a plate lined
with paper towels to drain. Crumble and set aside.
Drain all but 1 tablespoon of the
drippings from skillet. Place skillet over medium heat. Add onion; cook
and stir 5 minutes. Add apple; cook 5 minutes. Add garlic and (if
desired) red pepper flakes; cook 2 minutes. Transfer to a bowl; set
Place cornstarch in a shallow dish; set
aside. Place same skillet over medium-high heat; add butter and oil.
Season fillets with salt and pepper to taste. Dip fillets in cornstarch,
coating both sides. Place fillets in skillet; cook 3 to 4 minutes per
side or until fish flakes easily with a fork.
Place 1 fillet on each of 4 plates. Top with onion mixture, sprinkle with crumbled bacon, and serve.
bacon recipe source: Glen's Fresh Market