3258. BACON-WRAPPED REDFISH

2 redfish fillets cut in half

8 slices thick sliced bacon
1 medium onion, chopped
1 medium tomato, chopped
3 cloves garlic, chopped
1 rib celery, chopped
1/2 cup Italian dressing
Salt and pepper for seasoning
Chopped Parsley for garnish

Marinate fillets at least 4 hours in Italian dressing. Preheat oven to 350 F. In medium skillet, fry bacon until just beginning to curl and set aside, reserving grease. In skillet with bacon grease, sauté vegetables until soft. Meanwhile, drain fillets and wrap each fillet piece with 2 strips of bacon. Place on oven proof pan sprayed with non-stick spray and cook in preheated oven for 8-10 minutes or until fish flakes with fork. Serve fish on preheated plate after spooning generous amounts of sautéed vegetables over each fillet, sprinkle with parsley. Serve with garnished toasted French bread.


bacon recipe source: Reggie and Kay Howell, Outdoors with Don Dubuc

1607. REDFISH PASTE with BACON

1 lb. redfish fillets, skinned and boned
1 rasher bacon, rind removed, finely chopped
3 oz. butter
juice of 1 lemon
1 egg
freshly ground pepper
paprika
2 drops tabasco
2 teaspoons brandy
melted butter for sealing

Put redfish and bacon through a food processor, using the plastic blade, or else mince together very finely in an ordinary mincing machine. Put in saucepan with butter, and using a wooden spoon, stir continually over low heat until cooked, about 6 minutes.
Add lemon juice and stir in well, then add beaten egg. Allow to cool and add freshly ground pepper, paprika, tabasco and brandy. Pack in clean sterilised jars, sealing with melted butter before screwing lids on tightly. This should keep for 3 to 4 days in the refrigerator. Serve on hot buttered toast or savoury biscuits.


bacon recipe courtesy of: Fishing Works: Fishing Lakes, Tips & Resources, contactus@fishingworks.com