3999. FISH TACOS with SMOKED BACON

Makes 6 tacos


2 cod fillets cut into cubes

2 slices of thick smoked bacon, chopped into small pieces

1/2 white onion finely chopped

2 garlic cloves, minced

1 small tomato, chopped

1/4 cup fresh, chopped cilantro

A pinch of lemon zest and the juice of half a lemon

1 tbsp. butter

1/2 tsp. dried oregano

1/2 tsp. red pepper flakes (adjust according to taste)

salt to taste

6 corn tortillas

avocado, limes, and salsa for serving

In a large pan, cook bacon for 3-4 minutes. Add onion and continue to cook until onions soften. Add garlic and cook for 2 minutes, stirring. Add tomato and continue to stir. Add butter into pan. Add cod and cook until the fish begins to flake. Using a spoon, break the cod apart into smaller pieces. Add oregano, red pepper flakes, and salt.

Stir until fish cooks and juices from the stew begin to evaporate. Turn heat off. Add the lemon zest and juice. Stir. Taste and adjust seasonings according to taste. Fold in cilantro right before serving. Warm tortillas on the stovetop. Serve with avocado, limes, and your favorite salsa.

bacon recipe source: Ariana, Mexicrave, May 25, 2014

3959. BACON-WRAPPED MAPLE HALIBUT

2 halibut fillets

1/2 cup maple syrup
1/4 cup soy sauce
1 tablespoon dijon
Ground pepper
12 strips of bacon
Brown sugar

Preheat the oven to 375 degrees. Line a baking sheet with foil, and place an ovenproof rack on top, and then set aside.

In a medium bowl, whisk together 1/2 cup maple syrup, 1/4 cup soy sauce, 1 tablespoon dijon, and a dash of ground pepper until smooth.

Add the halibut cubes, toss to coat, and marinate for 20 minutes.

Meanwhile, arrange bacon pieces on the rack of the prepared baking sheet so they do not overlap. Par-bake in the oven for about 10 minutes, (bacon should still be somewhat pliable).

Remove bacon from the baking sheet onto paper towels and pat dry.

Then re-line baking sheet with new foil, replacing rack back on top. Wrap each halibut cube with a strip of bacon, and secure halibut cubes onto skewers. Then place onto the rack bare halibut side down. (You can toss the marinade at this point.) Sprinkle the skewered wrapped halibut with brown sugar. Bake in preheated oven until the halibut cubes are opaque and the bacon is crisp for about 20 minutes.

Remove from oven once bacon is crispy.

These can be served hot, warm, or at room temperature. Plate to serve.

bacon recipe source: Andrew Pooch, Angling Unlimited (@AUalaska), Sitka, Alaska, July 19, 2013

3946. TROUT with CRISP BACON CRUST

Serves 4


2 rashers streaky bacon
2 sprigs thyme
1 lemon, zested and cut into quarters
50g fresh bread crumbs
4 rainbow trout fillets
2 tbsp olive oil

Heat oven to 425F/220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet. Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes. 


bacon recipe source: Good Food magazine, BBC, September 2007

3930. MAHI-MAHI BLT

Serves 4


cup mayonnaise
1/3 cup finely chopped yellow onion
2 tablespoons fresh lime juice
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
4 slices bacon, cut in half crosswise
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon finely chopped garlic
4 mahi-mahi fillets (or other meaty fish, such as swordfish), skin on, each about 8 ounces, 1 inch thick
vegetable oil for brushing cooking grate
8 slices bread, each 1/2 -inch thick
4 romaine lettuce leaves
8 slices tomato

Prepare a charcoal fire, medium hot.

In a small bowl, whisk together mayonnaise, onion, lime juice, paprika and pepper. Cover and refrigerate until needed.

Cook bacon until browned, 8 to 10 minutes. Transfer to paper towels and drain.

In a small bowl, whisk together olive oil, chili powder and garlic. Brush this mixture on the flesh side on the fillets. Lightly brush the cooking grate with vegetable oil. Place the fillets, flesh side down, directly over medium heat and grill, turning once, until flesh is opaque, 10 to 13 minutes. Remove skin before serving.

When the fish is almost cooked, grill the bread directly over medium heat, until lightly toasted, about 2 minutes a side. Evenly spread one side of the bread with the refrigerated mayonnaise mixture.

To build each sandwich, start with a slice of toasted bread, a lettuce leaf, two tomato slices, 2 half slices of bacon, the fillet, then the other slice of toasted bread.


bacon recipe source: Rob Kasper, "Gone fishing for a good grilled sandwich," The Baltimore Sun, September 12, 1999; Weber's Art of the Grill: Recipes for Outdoor Living, by Jamie Purviance (Chronicle Books, 1999)

3921. HAKE with BACON-ROASTED LEEKS and MUSHROOMS

serves 4


6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish

Preheat the oven to 425ºF.

Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.

Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired. 


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3899. SMOKED EEL and BACON PATE

Makes 1¼ cups


2 rashers bacon
1-2 shallots, or the white part of spring onion
100 grams smoked eel
¾ cup ricotta cheese
¼ cup cream

Remove and discard the rind from the bacon, then cook it until crisp. Crumble or chop finely. Peel the shallots. If you are using spring onions, trim and discard any green part. Blend the shallots or spring onion, the eel and the ricotta in a food processor, then pour in the cream and process until thickened. Season well with salt and white pepper. Spread into a pate dish and cover with crumbled bacon.


bacon recipe source: Allyson Grofton, PO Box 18350, Glen Innes, Auckland, New Zealand

3898. BARN-BURNING BAKED CATFISH wrapped in BACON

Makes 10 servings


6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce

Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.

Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.

Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.


bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com

3837. SAUTEED WHITEBAIT with CREAMED ASPARAGUS and CRISPY BACON

Serves: 4



200g whitebait

1 rasher bacon, cut into fine strips

Stalk of 1 bunch of asparagus, chopped, blanche the tips of the asparagus in salted water for 5minutes, then cool down and keep aside

100ml cream

1/2 onion, chopped

1garlic clove, crushed

Salt/pepper to taste

1/2 punnet of micro cress

1 Tbsp oil

1 tsp butter

In a pot put oil and sweat the onion, garlic, then add the asparagus stalk, cover with water and simmer slowly for about 20 minutes.

Once cooked put into a blender and puree until smooth. Add cream, salt pepper to taste and pass through a fine sieve. Set aside and keep warm.

In a pan, sautee off the strip of bacon. When crispy, add butter and then the whitebait. Sautee off quickly and keep aside.

In a soup bowl put 2 or 3 asparagus tips at the bottom. Froth the asparagus cream with a hand blender, pour the froth around then arrange whitebait and bacon on top of asparagus tip, forming a little mount. Garnish with microcress and serve. 


bacon recipe source: Good Morning, TVNZ, New Zealand, October 24, 2011

3836. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE

makes two servings


3 rashers bacon
½ bulb fennel, cored and trimmed
250 grams sockeye salmon fillets, no bones or skin
2 teaspoons olive oil
½ cup mayonnaise
¼ 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 source: Theresa CarleSanders (@islandvittles), Island Vittles, August 28, 2012

3832. PAN FRIED MONKFISH with BACON, SWEETCORN and PEAS

Serves: 6


900g skinned, boned monkfish or any other firm white fish, cut into large pieces

Flour for dusting

4 tablespoons extra virgin olive oil

3 rashers rindless bacon, diced 2cm

4 shallots, thinly sliced

75ml dry white wine

1 cup sweetcorn kernels (you'll need one large cob if using fresh; frozen corn is also fine), blanched in boiling water for 3 minutes

1 cup peas

Zest and juice of 1 lemon

100ml cream

1 tablespoon chopped chives

Put a large frying pan over moderate heat. Dust the fish lightly with flour. Add the oil to the pan and when hot but not smoking, panfry the fish until browned and just cooked through.Remove the fish from the pan and keep warm. Pour the fat from the pan and add the bacon and shallots. Fry gently for about 5 minutes until the shallots are soft.

Add the wine and let it bubble for 30 seconds. Add the corn, peas, zest and cream and bring to the boil. Boil for 3 minutes or until the liquid has reduced a little. Add the lemon juice then taste and season with salt and freshly ground black pepper. Serve over the fish, with everything sprinkled with chives.


bacon recipe source: Ray McVinnie, Cuisine, Stuff.co.nz, October 29, 2015

3790. SMOKED TROUT and BACON PITAS

makes 4 pitas

10 ounces thick-cut bacon, cut into 1-inch pieces (about 10 slices)

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons grainy mustard

Salt and freshly ground pepper

6 ounces skinless smoked trout fillets, flaked

1 1/2 cups cherry tomatoes (1/2 pound), halved

1/4 pound frisée, torn (4 cups)

2 scallions, thinly sliced

Four 7-inch pita breads

In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Drain the bacon on paper towels. In a bowl, mix the mayonnaise with the sour cream and mustard and season with salt and pepper. Add the bacon, smoked trout, cherry tomatoes, frisée and scallions and toss to coat. Spoon the salad into the pita breads and serve.

bacon recipe source: Annie Miller, Food & Wine, August 2004

3772. SEARED MAHI MAHI with BRUSSELS SPROUTS, BACON and APPLES

serves two

  

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

3716. ITALIAN STYLE BAKED BARRAMUNDI with BACON SAUCE

2 barramundi, defrosted
dried basil, sea salt and coarse ground black pepper, to taste
3 strips bacon, chopped
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
3-5 sprigs fresh oregano or 1 tablespoon dried oregano

Preheat oven to 400°F. Season the barramundi with dried basil, salt & pepper on both sides. Lay on a sheet of parchment paper (for easy cleanup) on a baking sheet and bake for 15 minutes. While the barramundi is baking chop the bacon into bite size pieces and cook for 2-3 minutes in a medium-size sauce pan, stirring constantly. Add the garlic and cook 1-2 minutes. Add the chopped tomatoes to the bacon and stir to combine. Add the onion powder, garlic powder, black pepper and oregano and let the sauce come to a boil. (This should happen right around the time the barramundi finishes in the oven.) Plate the barramundi, spoon the tomato sauce on top and serve.


bacon recipe source: Marla Sarris (@MARLAsarris), Paleo Porn (@PaleoPornTV)

3681. BACON SWISS CHARD with FLOUNDER

1 filet flounder
1 Swiss chard bunch
4 slices bacon
extra virgin olive oil
salt and pepper to taste

Blanch Swiss chard until very soft, about 15-20 minutes. Meanwhile saute bacon until crispy and cut into small dices, mix with Swiss chard and set aside. In a separate pan, lay seasoned fish down in oil and quickly sear. Plate along side of Swiss chard mixture.


bacon recipe source: Tantillo Foods (@TantilloFoods), T&M Imports, PO Box 15, Northport, NY 11768

3675. BRAISED TURBON in BEER with BACON, SHALLOTS and PEAS

serves four

8 rashers streaky smoked bacon 

1 tablespoons light rapeseed oil 

3½ oz unsalted butter 

20 small shallots, peeled and left whole

12 garlic cloves, peeled and left whole

1 sprig rosemary 

3½ fl oz red wine vinegar 

26 fl oz beer 

18 fl oz fish stock 

3 lb 5 oz turbot, fins trimmed, split down the centre and cut into steaks with the bone in

7 oz peas fresh or frozen

3 tablespoons chopped fresh flatleaf parsley, plus extra for garnish 

salt and freshly ground black pepper

Heat the grill and cook the bacon until crisp. Set aside to cool and then chop into small pieces.

To make the braising liquid, heat a large pan and add the oil and 2½ oz of the butter.

When the oil is hot, add the shallots and the garlic. Cook for four minutes and then add the rosemary and cook for a further two minutes so the garlic and shallots begin to colour.

Add the vinegar and cook until reduced in volume to almost nothing.

Add the beer and reduce in volume again to half the amount.

Add the fish stock and bring to the boil. Skim off any impurities that rise to the top and simmer for five minutes.

To cook the fish, place the portions into the beer liquor and cover with foil, with the foil touching the surface of the liquid. Cook on a low heat for 12 minutes. Remove the foil and carefully turn the fish and add the peas and parsley. Cook for one minute and remove from the heat.

Warm a large serving platter, then carefully remove the fish from the beer and place it onto the platter.

Heat the braising liquor and whisk in the remaining 1 oz butter. Season to taste with salt and pepper.

To serve, spoon some of the liquor over the fish and sprinkle over the crisp bacon and a little more parsley.

bacon recipe source: Nathan Outlaw, Spring Kitchen with Tom Kerridge, BBC Food

3638. SMOKED TARAHIKI with CRISPY BACON and MINTED WARM NEW POTATO and FENNEL SALAD

yields four servings


3 cups sliced new potatoes
1 cup sliced fresh fennel bulb
¾ cup creamy mint & anchovy dressing
salt and milled pepper
4 x 120 grams (~4 oz) pieces smoked tarakihi or similar fish
¾ cup water
3 tablespoons olive oil
8 to 10 rashers streaky bacon
fresh lemon or lime wedges

Cook the potato slices in salted water for 8 minutes, before adding the sliced fennel and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint dressing.

Place the smoked fish into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.

Cook the bacon until crispy.

Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.


bacon recipe source: Annabelle White, New Zealand Woman's Weekly (@NZWomansWeekly), January 27, 2012

3622. LITTLENECK CLAMS in BACON INFUSED CREAM

serves eight


Bacon Infused Cream
3 slices of center cut bacon
2 cups whipping cream

 

Fish Stock

¼ cup olive oil

1 onion, finely chopped

1 shallot, finely chopped

1 fennel bulb, finely chopped

1 leek, finely chopped

2 pounds fish head and bones (cut into 2 inch pieces)

1 bottle (750 ml) of dry white wine

8 cups of water

1 bunch of parsley stems

8 sprigs of thyme

Salt to taste

 

Clams

4 garlic cloves, minced

24 littleneck clams

splash of sherry

 

Saute center cut bacon in frying ban until browned and crispy, approximately 12-15 minutes. Transfer with a slotted spoon to cream and refrigerate overnight. Heat olive oil on medium high heat. Add onion, shallot, fennel, leek and fish heads and bones and saute for about 15 minutes until vegetables are softened. Add wine and bring to boil. Simmer for 20 minutes until wine is reduced by half. Add 8 cups of water and parsley and thyme. Bring back to a boil and simmer for 30 more minutes. Strain through fine colander. Salt to taste. If not using immediately, refrigerate or freeze fish stock (Will last up to 2 months in freezer). In a dutch oven, saute garlic until lightly browned. Add 2 cups of fish stock and bring to a boil. Add littleneck clams and cook for approximately 8 minutes, stirring occasionally until clams open. Discard any clams that have not opened. Add bacon infused cream and a splash of sherry. Serve immediately.

 

 

bacon recipe source: Julie du Pont, Weekend Table, August 18, 2013

3610. CAJUN CATFISH HONEY DIJON with BACON POTATO SALAD

serves four


Cajun Catfish
4 catfish fillets
½ cup fish breading
1 tablespoon Creole seasoning
1½ to 2 cups frying oil

Honey Dijon Bacon Potato Salad
5 cups baby Yukon gold potatoes, cooked and quartered
1 medium red onion, diced
1½ cups celery, diced
1 cup bacon, cooked, drained and chopped
2 tablespoons honey
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Creole mustard
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Hot sauce to taste

Potato salad: Combine all ingredients and mix well. Adjust seasoning with salt, pepper and hot sauce. Cover and refrigerate.

Catfish: Combine fish breading and Creole seasoning in shallow bowl. Coat catfish in breading, lightly shaking off any excess. In large skillet, heat oil over high heat. Fry catfish until golden brown, about 3 minutes per side. Place on paper towel to drain. Serve immediately with potato salad.


bacon recipe source: Viking Range, LLC (@VikingRange), Greenwood, Mississippi; The Catfish Institute, Jackson, Mississippi

3604. SMOKED MARLIN CHOWDER with BACON

2 rashers bacon, chopped
1 onion finely chopped
1 large potato peeled and chopped into cubes
1 chile finely sliced
1 corn cob kernels removed
2 tablespoons butter
1 glass white wine
4 cups milk
salt and freshly ground black pepper
7 oz. flaked marlin
2 spring onions finely chopped

Melt butter in pan. Add bacon, fry till crispy, remove. Add onions and chili sauté till translucent. Add potatoes and corn. Add about 1/2 cup of water and simmer till the potatoes are just fork tender. Add white wine. Bring to boil and evaporate wine. Add milk. Season to taste. Bring to simmer and gently cook about 5 minutes. Meanwhile flake the marlin. Add to chowder. Let sit about 5 minutes for flavors to meld. Serve in your pretty bowls and garnish with spring onions.


bacon recipe source: Gilli Wrightston, So So Simple Food, February 21, 2008

3602. BROILED HERRING with BACON

8 whole herring, gutted, cleaned, and patted dry (see below)
4 slices of bacon
salt & pepper

How to process your whole herring: First you have to scale it. Using a teaspoon, hold the fish by the tail, and scrape opposite the scales. Be firm, but you don’t have to go too hard, since herring scales are light. Turn the fish around, you may want to hold it by the head sometimes, and just scrape until you’ve got most of the scales off.

Sharpen your paring knife. Place your scaled fish on the cutting board and slice into the fish’s “vent” and up to the “neck.” Use your hands and a teaspoon to scrape out the innards. You will either discover two white or orange pouches. That will tell you if it’s male (white = fish sperm) or orange (female = eggs).

Rinse your scaled, gutted fish, and get ready to cook it!

Fire up your broiler (I used my toaster oven, this also would be great on a grill in a basket) and salt and pepper your fish. Depending on the size of your bacon, you should be able to wrap half a piece of bacon around your smelt. Put them on a grill on a tray so the bacon can drain and leave the fish crispy, and pop them into the oven. Turn at least once about 6 minutes in, cook for around 15 minutes total, until crispy.

bacon recipe source: Kirk Lombard, Sea Forager (@Seaforager), January 8, 2014