Recipe: Haddock with bacon and onions

Recipe based on Rachel Ray’s recipe: http://www.foodnetwork.com/recipes/rachael-ray/haddock-with-bacon-and-onions-recipe/index.html

Ingredients

  • 2 lbs haddock
  • 2 tbs. lemon juice
  • salt – to taste olive oil
  • 7 tbs. softened butter
  • 6 slices smoked bacon – chopped
  • 1 medium onion – chopped
  • 1 large garlic clove
  • 1/2-1 cup italian breadcrumbs
  • 1/4 cup flat leaf parsley
  • 2 tbs capers – chopped
  • 2 plum tomatoes – chopped
  • 2 tsp. red curry paste
  • 1/2 chicken bouillon

Instructions

  1. Preheat oven to 400° F Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat oven safe large skillet with olive oil and softened butter. Set portioned fish in skillet (skillet must be oven safe at 400°F.
  2. Heat small skillet over medium heat. Render fat for 7 minutes. Add onion and continue cooking for 10 minutes. Add crushed garlic, red curry paste, 1 tbs garlic red chili sauce. Mix. Cook until the bacon is cooked, but not crunchy.
  3. Add bacon, onion, garlic mix to a bowl along eith 3/4 or the rendered fat, add breadcrumbs – mix. Add parsley and capers – mix. Top the fish with the bacon mix. Bake for 15 minutes.
  4. Heat up the remainder of the bacon fat in a skillet. Add mirin and stir constantly. Turn heat to high. Add water and 1/2 chicken bouillon. Stir. Add 1 tsp of chili paste, 6 tbs. stick butter. Stir constantly until the sauce takes on a syrupy consistency. Take off heat occasionally if it starts to boil too much.
  5. Plate fish filet. Drizzle with the sauce.

Quick Notes

I like to add this to the curried couscous.

Cooking time (duration): 40 min

Number of servings (yield): 2

Meal type: dinner

My rating: 5 stars: ★★★★★

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