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Grilled Blue Fish on Watercress with Warm Bacon Dressing (Emeril Lagasse) Recipe

Grilled Blue Fish on Watercress with Warm Bacon Dressing (Emeril Lagasse) Recipe

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Grilled Blue Fish on Watercress with Warm Bacon Dressing (Emeril Lagasse)

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Ingredients:

Serving

6 cups watercress, washed and spun dry
2 tbsp olive oil
1/2 lb apple-smoked bacon, diced
1 tbsp minced shallot
1 tsp minced garlic
1/4 cup chopped walnuts
1 cup thinly sliced granny smith apples
2 tbsp honey
4 (6-oz) blue fish fillets, at least 1/2-inch thick
2 tbsp emeril's original essence , recipe follows
2 1/2 tsp salt
1 tsp freshly ground black pepper
1 tbsp fresh chopped basil
1/2 cup apple cider vinegar
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Place the watercress in a large heatproof bowl and set aside.
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 walnuts and cook until just toasted, stirring, about 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 watercress.
Season the watercress with the remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to coat and divide the watercress among 4 plates. Place the fish on top of the watercress, and garnish with the fresh basil sprigs. Serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	718.33 Kcal (3008 kJ)
Calories from fat	315.62 Kcal
		% Daily Value*
Total Fat	35.07g	54%
Sodium	5516.83mg	230%
Potassium	706.1mg	15%
Total Carbs	112.77g	38%
Sugars	85.35g	341%
Dietary Fiber	13.52g	54%
Protein	17.45g	35%
Vitamin C	96.9mg	162%
Vitamin A	5.9mg	197%
Iron	9.3mg	52%
Calcium	278.6mg	28%

Amount Per 100 g
Calories	241.07 Kcal (1009 kJ)
Calories from fat	105.92 Kcal
		% Daily Value*
Total Fat	11.77g	54%
Sodium	1851.46mg	230%
Potassium	236.97mg	15%
Total Carbs	37.84g	38%
Sugars	28.64g	341%
Dietary Fiber	4.54g	54%
Protein	5.85g	35%
Vitamin C	32.5mg	162%
Vitamin A	2mg	197%
Iron	3.1mg	52%
Calcium	93.5mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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