For the Brussels sprouts:
4-6 strips of bacon, cut into lardons and cooked crisp, fat reserved
3-4 tablespoons bacon fat
½ of a medium red onion, diced
approx. 2 cups of Brussels sprouts, stemmed, outer leaves removed, an thinly sliced
¼ cup apple cider
¼ cup apple cider vinegar
1 large apple, diced
kosher salt
freshly-cracked black pepper
apple, thinly sliced, for garnish
For the fish:
2 Mahi Mahi loins
3-4 tablespoons of bacon fat
kosher salt
freshly-cracked black pepper
Cut bacon into lardons and cook in a large skillet until crisp. Remove from pan with a slotted spoon and set aside. Reserve half of the rendered fat and leave the other half in the pan.
Add diced red onion to pan and sweat until translucent; approximately 5 minutes.
Add sliced Brussels sprouts to onions and toss to combine. Cook for approximately 5 minutes and until Brussels sprouts have brightened in color.
Add the apple cider, apple cider vinegar, and cooked bacon. Cook until most of the liquid has evaporated and the Brussels sprouts have become slightly tender.
Add the diced apple and cook for just a few more minutes or until the apples have heated and softened but still retain most of their shape and texture.
Season with kosher salt and freshly-cracked black pepper. Transfer to side dish and set aside.
Return the pan to stove and increase the heat.
While the pan preheats, season the Mahi Mahi loins with kosher salt and freshly-cracked black pepper.
Once the pan has preheated, add the remaining bacon fat.
At the first signs of smoke, carefully add the fish to the pan. Cook, without disturbing the fish, for approximately 5-7 minutes or until you can see browning on the edges of the fish.
Carefully turn the fish over and cook for another 1-2 minutes.
Remove from the pan and rest for 5-10 minutes.
Plate the fish sitting atop a mound of Brussels sprouts. Garnish with thinly sliced apples.
bacon recipe source: Chris, Stirring Stew (@StirringStew), October 29, 2014
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