2700. ROASTED BLACK GROUPER with ARTICHOKE-BACON MASHED POTATOES, SAUTEED SPINACH and LEMON CAPER SAUCE

yields four servings

4 7 oz. black grouper fillets

2 lb peeled yukon gold potatoes
1 1/2 lb unsalted butter
1 qt heavy cream
4 artichokes hearts (fresh or canned, if fresh blanch for two minutes)
6 bacon strips, cooked and coarsley chopped
2 cups dry white wine
4 garlic cloves, sliced
2 tablespoons capers
3 sliced shallots
salt and pepper 

Sauce: Bring the wine with the shallots, garlic and capers to a boil. Reduce the heat and simmer until almost dry. Add the rest of the heavy cream and reduce to 1/2 of the original volume and add the juice of 1/2 a lemon. Slightly cool and slowly incorporate butter.

Potatoes: In a heavy pot bring potatoes to a boil in salted water to taste. Cook until soft. In a sauce pan heat 1/2 qt heavy cream and 3/4 butter. When the potatoes are cooked, carefully drain and pass through a food mill (ricer) or whip on a Kitchen Aid (mixer) slowly adding the cream and butter mixture until incorporated. Chop the artichokes and add the bacon season with salt to taste.

Fish: Season fish with salt and pepper. Heat up a pan and add 1 tablespoon of oil (your preference). Brown on one side and finish cooking in a 375° oven until cooked (about 6-8 minutes).

To finish: Spoon the sauce in the center of a warm plate. Place the mashed potatoes in the center as well and place the spinach, followed by the fish on top. Garnish with fresh flat leaf parsley.

bacon recipe courtesy of: Baleen Los Angeles, 260 Portofino Way, Redondo Beach, CA 90277 | Americas Cuisine.com

2461. BACON-INFUSED CAROLINA FISH MUDDLE

makes six servings


1 teaspoon vegetable oil
1 pound wild American shrimp, peeled, deveined, shells reserved
8 sprigs thyme
4 bay leaves
2 28-ounce cans whole peeled tomatoes with juices
1 pound slab bacon, cut into 1/2" cubes, or thick-cut bacon, sliced into 1/2" strips
4 celery stalks, finely chopped
3 carrots, finely chopped
2 onions, finely chopped
1 leek (white and pale-green parts only), finely chopped
3 garlic cloves, finely chopped
1/2 jalapeño (with seeds), finely chopped
1 pound new potatoes, peeled, cut into 1/2" cubes
Kosher salt, freshly ground pepper
Hot pepper sauce (such as Cholula or Tabasco; optional)
1 pound black or striped bass fillet, cut into 1"–2" pieces
1 pound black or red grouper fillet, cut into 1"–2" pieces
6 slices baguette, toasted
6 cups cooked stone-ground grits or rice
Chopped flat-leaf parsley

Heat oil in a medium saucepan over medium heat. Add shrimp shells and cook, stirring constantly, until pink. Add 3 cups water and bring to a simmer. Cook gently until liquid is reduced to 2 cups. Strain stock, discarding shells. DO AHEAD: Can be made 1 day ahead. Cover and chill stock and shrimp separately.

Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10–15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 tablespoons bacon drippings for croutons.

Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and herb bundle; cook for 2 minutes. Add reserved tomato purée; cook, stirring often, for 20 minutes. Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer. Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Season stew with salt, pepper, and hot pepper sauce, if desired.

Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.

Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.


bacon recipe courtesy of: Frank Stitt, Highlands Bar and Grill, 2011 11th Avenue South, Birmingham, Alabama 35205 | Bon Appétit, February 2012

2309. ROAST GROUPER with ONION-BACON COMPOTE

4 or more thick bacon slices (preferably smoked), cut into 1-inch pieces
1/2 stick unsalted butter, divided
4 medium onions, halved and sliced
4 large garlic cloves, coarsely chopped
5 thyme sprigs plus 2 teaspoons leaves
1 1/2 lb grouper or similar fillets (2 inches thick)
1 1/2 teaspoons grated lemon zest

Preheat oven to 450ºF with rack in middle.

Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain and add 3 tablespoons butter to bacon fat in skillet.

Add onions and cook, stirring occasionally, until slightly caramelized, about 5 minutes. Add garlic, thyme sprigs, and salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, until tender and golden, 10 to 15 minutes.

Discard thyme sprigs.

Put fish in a lightly oiled shallow baking dish and season generously with salt and pepper. Dot with remaining tablespoon butter and roast until just cooked through, about 8 minutes.

Crumble bacon into onion mixture and stir in zest and thyme leaves. Serve each portion of fish topped with a couple tablespoons of onion compote and serve remainder on the side.


bacon recipe courtesy of: Tidal Fish, 8673 Commerce Drive, Suite 4, Easton, Maryland 21601

2044. ROAST GROUPER with GNOCCHI, PEAS, BACON and PARSNIPS

ROASTED GROUPER
2 pounds grouper, cut into 4-ounce pieces
1-1 1/2 tablespoon butter
1 tablespoon canola oil

POTATO GNOCCHI
about 2 1/2 cups flour
1/2 cup eggs, lightly beaten
4-5 russet potatoes, baked and peeled, mashed through a ricer, not a food processor
1/4 pound butter, melted
parmesan cheese, grated
chives, chopped

BLACK TRUMPET MUSHROOM FRICASSE
1 pound whole, shucked English peas, blanched (save shells to use in chicken stock)
2 1/2 quarts chicken stock
1/2 cup white wine
1/4 - 1/2 pound black forest bacon batons, cooked in a pan
8 ounces trumpet mushrooms, roasted with olive oil, salt and pepper
8 ounces Swanji mushrooms, roasted with olive oil, salt and pepper
3 baby leeks, sliced and gently sautéed
4 parsnips, peeled, sliced and quartered, roasted

ROASTED GROUPER: Heat oven to 350 degrees. In a heavy pan heat butter and canola oil. Sauté the fish until brown on each side. Roast in oven about 10 minutes

POTATO GNOCCHI: Start with the flour in a large bowl, make a well in the flour. As you add each ingredient (one by one) gently mix each in with the tips of your fingers. Add ingredients in this order: eggs, potatoes, melted butter, parmesan, and chopped chives. Knead the final mixture until smooth. Separate the kneaded dough into six workable pieces. Flour the rolling surface. With your hands fashion each piece into a long thin roll. Cut the rolls into bite-sized pieces. Place the raw gnocchi into a pot of boiling salted water. Once the gnocchi rises to the surface continue to simmer for 45 seconds. Remove the gnocchi from the pot with a slotted spoon and place on plate. Add the grouper and top with the ragout.

BLACK TRUMPET MUSHROOM FRICASSE: Cook pea shells in chicken stock. Strain and reduce stock, reserve. In saucepan reduce white wine. Add about 1 quart chicken stock. Simmer while adding bacon, mushrooms, leeks, parsnips, and peas. Serve on top of fish with gnocchi.


bacon recipe courtesy of: Chef Suzanne Tracht, Top Chef Masters, Season 1, Episode 7, Elimination Challenge, Bravo TV

1752. BLUE CORNMEAL ENCRUSTED RED GROUPER with BACON, DUCK SAUSAGE and SHIITAKE MUSHROOMS

2 4 oz. red grouper steaks
1/4 cup olive oil
1 cup blue cornmeal
2 duck sausage links, diced
1 diced baking potato
1 slice applewood bacon, diced
1/2 cup shiitake mushrooms, sliced
1/4 cup diced red onion
1 teaspoon kosher salt
1 teaspoon white pepper
1 teaspoon crushed red pepper
1 oz. Jim Beam whiskey
1/4 cup diced mango
1/4 cup diced pineapple
2 tablespoons brown sugar
1 tablespoon water
1/4 cup red bell pepper, finely diced
1/4 cup scallions, bias cut

Coat one side of grouper with blue cornmeal. In heated skillet, add 1/4 cup olive oil. Slowly add in grouper and sear until tender. In a separate skillet, render bacon and sausage together adding the potato next then the shiitakes, red onion and spices. Saute for a few minutes until potatoes are tender, then deglaze with whiskey. In still another skillet, caramelize the sugar with the water and add the mango and pineapple. Pull from heat after a minute.

Arrange the plate by placing duck hash on the bottom, grouper on the hash, then relish on the grouper. Garnish plate with the scallions and red bell pepper.


bacon recipe courtesy of: Active Angler.com, Red Raven Press, LLC, 318 Elm Street, Windsor, Colorado 80550, 970-674-0079, contact@activeangler.com

1438. ROASTED WHOLE GROUPER with GARLIC, POTATOES and BACON

makes four servings

8 bacon strips
2 3-pound whole groupers, cleaned, heads on
6 garlic cloves, sliced thinly
8 fresh thyme sprigs
8 small unpeeled new potatoes, washed
12 pearl onions, peeled
1/2 cup water

Preheat oven to 425°. Wrap 4 strips of bacon around the fleshiest part of each fish, 1/2 inch apart. Tuck the garlic and thyme evenly under the bacon slices. If necessary, secure the bacon with wooden toothpicks previously soaked in water (about 30 minutes) to prevent their burning. Place fish in a baking pan. Surround with the potatoes and onions and add the water. Roast the fish about 28 minutes. Turn, using 2 spatulas, being careful not to tear the skin, and roast for 2 minutes more. The fish is done when a metal skewer inserted into the thickest part of the flesh comes out warm to the touch. If necessary, add more water to the baking pan if it becomes dry before the fish is cooked. Transfer the fish to a serving platter and surround with the vegetables. Spoon the pan juices over all and serve.


bacon recipe courtesy of: Coastal Living, July 1997