Best Fish With Figs Bacon And Pecans Recipes

FISH WITH FIGS, BACON AND PECANS

Fish With Figs, Bacon and Pecans image

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!

Provided by breezermom

Categories Mahi Mahi

Time 42m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.
Enjoy!

Nutrition Facts : Calories 476.1, Fat 11.5, SaturatedFat 1.2, Cholesterol 93.5, Sodium 155.4, Carbohydrate 46.6, Fiber 2.2, Sugar 28.4, Protein 41.1

PECAN-CRUSTED FISH FILLETS

Pecan-Crusted Fish Fillets image

Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup finely chopped pecans (not ground)
1/4 cup dry bread crumbs
2 teaspoons grated lemon peel
1 egg
1 tablespoon milk
1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Lemon wedges

Steps:

Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.

Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS

Roasted Salmon With Caramelized Onions and Figs image

Make and share this Roasted Salmon With Caramelized Onions and Figs recipe from Food.com.

Provided by Sharon123

Categories Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 lb yellow onion, halved and thinly sliced to measure 4 cups
salt
6 ounces figs, stemmed and halved
1/2 cup red wine or 1/2 cup white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
fresh ground black pepper
1 -1 1/3 lb salmon fillet, skinned and cut into 4 portions
chopped parsley

Steps:

Swirl olive oil in bottom of medium nonstick skillet.
Add onions and sprinkle with 1/2 teaspoon salt.
Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
Stir in figs, wine, broth, vinegar and fresh rosemary.
Increase heat to high and simmer until sauce thickens, about 5 minutes.
Add salt and pepper to taste.
Keep warm.
Preheat oven to 450 degrees.
Sprinkle salmon with salt and pepper to taste.
Place on lightly oiled heavy baking sheet.
Roast for 7 to 10 minutes or until fish flakes.
Sprinkle salmon with parsley.
Serve over fig sauce.
This recipe can be doubled or tripled.