Recipe by breezermom
This recipe is by Jim Shirley, the chef at "Fish House" in Pensacola, FL. It was prepared at the cooking demonstration during the Seafood Festival in 2007. Everyone that got a taste loved it, and at the festival this year (2008), people were still talking about it. He used redfish, but you could also use any nice firm white fish, such as trigger, snapper, or grouper. *Please note...If you choose to use tilapia, reduce the fig mixture..the tilapia is not a firm enough fish nor is it thick enough to support these flavors as posted!. Generally tilapia fillets are much thinner than redfish, and the sauce will overwhelm it.* **Please note...most of the reviews have used frozen tilapia....this fish is not thick enough to support the flavors of this recipe....please reduce the fig mixture if you are using tilapia!** Of course, fresh always tastes better than frozen, so try to go fishing or to your local fish market if you are on the coast. Be prepared to enjoy this! It is delicious!
- 2 (6 ounce) fish fillets, preferably redfish
- 1 teaspoon red pepper flakes
- 6 slices apple-smoked bacon
- 1⁄4 cup white wine
- 2 shallots, minced
- 4 ounces fig preserves
- 2 garlic cloves, minced
- 1⁄4 cup pecans, toasted
- salt and pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- Fry bacon in an ovenproof skillet and drain on paper towels. Leave the bacon grease in the skillet -- that adds lots of flavor! Add shallots, garlic, and red pepper flakes to the skillet. Saute for 2 minutes over medium heat.
- Chop bacon into half inch pieces.
- Add white wine, preserves, pecans and bacon to the skillet and reduce for about 4 minutes. Pour the mixture into a bowl and reserve.
- Season both sides of the filets with salt and pepper and place in the skillet. If you are not using fresh fish, you may need to add some other seasonings. Cover the fish with the fig mixture and bake in the oven for 20 minutes.
- Serve with your favorite rice/couscous and a salad.