GRILLED BACON-WRAPPED WHITEFISH
The sweet-soft flesh of the whitefish offers a pleasing contrast in taste and texture to the salty crunchy bacon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Preheat grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Brush 2 large fish-grilling baskets with oil. Using a sharp knife, make diagonal slits (in serving-size portions) along both sides of fish. Season both sides with salt and pepper. Reserve 6 to 8 lemon rounds and a few sprigs of thyme; place remaining lemon rounds and thyme inside fish cavities.
- On a large cutting board, lay 2 bacon slices end to end, slightly overlapping; repeat with 6 more slices, laying pairs parallel to one another, 1 inch apart. Center 1 bacon slice at top and bottom, 1 inch apart from and parallel to overlapping slices. Lay fish over bacon, placing head and tail on single slices. Wrap fish in bacon, and secure with toothpicks. Tuck a few reserved thyme sprigs under bacon. Place fish in basket. Repeat with remaining fish, bacon, and thyme.
- Grill fish, covered, turning once, until opaque throughout, about 10 minutes per side. Transfer to a platter. Grill reserved lemon rounds until lightly charred. Garnish fish with thyme, grilled lemon slices, and lemon pieces.
ROMAINE SALAD WITH BACON FAT DRESSING
Steps:
- Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
- To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.
SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING
When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
ROASTED OYSTERS WITH WARM BACON VINAIGRETTE
To me, the only other way to eat oysters, besides simply shucking them fresh and cold, is to grill them. I love the gentle warmth and slight smoke that the grill imparts on a fresh oyster. Adding slightly wilted watercress gives the oyster some structure, notes of green pepper and an added vessel for the vinaigrette. The use of bacon in the vinaigrette drills in the smoky element, while adding both richness and much needed acidity.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
- Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
- Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
- Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.
ONE-PAN FISH WITH BACON AND SWEET CORN
The delightful textures of this dish's three main components - crisp bacon, tender fish and plump corn kernels - make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn't in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.
Provided by Yewande Komolafe
Categories dinner, weeknight, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
- Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
- Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.
GRILLED FISH WITH WARM BACON DRESSING
Steps:
- Preheat the grill. Place a large saute pan over medium-high heat. Add the olive oil and when hot, add the bacon. Cook, stirring often, until most of the fat has been released and the bacon is crispy, about 6 minutes. Add the shallots and garlic, and cook for 1 minute. Add the apples and honey and cook, stirring occasionally, for 3 minutes. Season the blue fish filets on both sides with the Essence, and 1 teaspoon of salt. Place on the grill and cook for 3 1/2 to 4 minutes per side. Season the bacon apple mixture with 1/2 teaspoon of salt, 1/2 teaspoon of the black pepper, and the basil. Add the vinegar and reduce by half, about 30 seconds. Remove the dressing from the heat and pour over the fish.
GRILLED SALMON WITH BACON AND CORN RELISH
You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
- Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
- Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
- Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
- Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
- Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
- Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
Nutrition Facts : Calories 604.5 calories, Carbohydrate 20.2 g, Cholesterol 140.8 mg, Fat 33.1 g, Fiber 3.5 g, Protein 56.6 g, SaturatedFat 8.2 g, Sodium 754.8 mg, Sugar 4 g
More about "grilled fish with warm bacon dressing recipes"
GRILLED SHRIMP SALAD WITH HOT BACON DRESSING - THE …
From cookingbride.com
4.3/5 (3)Category SaladServings 4Total Time 5 mins
WARM BACON DRESSING RECIPE
From thespruceeats.com
GRILLED CHICKEN COBB SALAD WITH WARM BACON …
From theendlessmeal.com
ROASTED FISH RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
GRILLING TROUT WRAPPED IN BACON RESULTS IN A SMOKY, NO …
From washingtonpost.com
43 GRILLED FISH RECIPES FOR YOUR NEXT BBQ | EPICURIOUS
From epicurious.com
Estimated Reading Time 7 mins
- Spiced Salmon Kebabs. These simple salmon kebabs are made even easier when you thread the salmon onto two skewers. This helps keep the flaky fish in place as you turn the skewers on the grill.
- Grilled Red Mullet With Charred Onions and Pine Nuts. The real star of this dish is the agrodolce, the sweet-and-sour condiment made from capers, pine nuts, raisins, and red wine vinegar.
- Fish Tacos al Pastor. Inspired by the classic pork al pastor marinade, the most involved part of this grilled halibut recipe can be prepped ahead of time.
- Grilled Swordfish with Tomatoes and Oregano. This grilled swordfish recipe instructs you to grill the swordfish steaks first, and then marinate them in a dressing of red wine vinegar, oregano, and capers.
- Grilled Spiced Snapper With Mango and Red Onion Salad. Grilling a whole fish might feel daunting to some home cooks, but you can do it! This recipe walks you step-by-step through turning the fish on the grill grate (hint: using two spatulas is key).
21 BEST LOBSTER RECIPES & IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
11 GRILLED FISH AND SHRIMP RECIPES THAT ARE RESTAURANT QUALITY
From bhg.com
ARUGULA WITH WARM BACON VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
36 HEALTHY GRILLING RECIPES FOR SUMMER
From news.yahoo.com
TOP 22 GRILLED FISH RECIPES
From thespruceeats.com
10 BEST GRILLED FISH DRESSING RECIPES | YUMMLY
From yummly.com
WARM BACON DRESSING (QUICK & EASY) | KITCHN
From thekitchn.com
KETO SHRIMP SALAD WITH HOT BACON FAT DRESSING — RECIPE — DIET …
From dietdoctor.com
GRILLED BLUE FISH ON WATERCRESS WITH WARM BACON DRESSING RECIPE ...
From cookingindex.com
OUR BEST RECIPES FOR GRILLED FISH | MYRECIPES
From myrecipes.com
WARM BACON VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
SPRING GRILLING RECIPE: GRILLED ASPARAGUS WITH BACON VINAIGRETTE
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love