Thursday, June 28 2012, 02:26 PM MDT
Fish With Bacon-Mustard Butter
As Aired On June 28, 2012
Recipe Courtesy Of Tres Hatch
4 slices bacon (about 4 ounces total), diced into 1-inch pieces
1/2 cup unsalted butter
1 large ripe tomato, peeled, seeded and diced
1/2 cup white onion, chopped
1 teaspoon mustard seed
2 teaspoons Dijon mustard
1 tablespoon chopped herbs (Italian parsley, basil, thyme, etc.) *optional
4 fish steaks, 1-2 inches thick (10 to 12 ounces each)
Freshly ground white pepper
1.) Preheat oven to 425˚ F.
2.) Saute bacon in large pan until brown and crisp. Remove bacon bits to a plate lined with paper towels. Do not wash pan. Discard all but 1 teaspoon bacon drippings. Add butter to bacon drippings and melt on medium-high heat. Add chopped onion and stir until onion starts to become translucent (about 2 minutes). Add mustard seed, Dijon mustard, herbs (if using), diced tomato, and bacon pieces. Stir another minute until flavors are combined. Season with salt and white pepper to taste. Cook tomatoes just until fully heated (about one minute) and remove sauce from heat. Set aside.
3.) Arrange fish steaks on parchment-lined baking sheet. Spoon a generous portion of the slightly-cooled sauce over each piece of fish. Bake fish in preheated oven until just barely opaque in center and fish has rendered some liquid (it will take approximately 10-20 minutes. The cooking time will vary, so check frequently.) Do not overcook fish.
4.) Remove fish from oven. Re-heat sauce if needed and spoon around fish. Serve immediately.
*Tip: Use halibut, sea bass, snapper, or any white firm-fleshed fish. Choose impeccably fresh fish by sniffing the fish steaks. They should have no odor or a pleasant briny smell- not fishy.
Also touch the flesh and avoid fish with a mushy texture. Ask your fish seller when the fish came in. Fish is only fresh for the first day or two.
Serve this over mashed potatoes or creamy polenta.
(Copyright 2012 Sinclair Broadcasting Group.)