PAN-FRIED BLUEFISH WITH SPICY TOMATO AND BACON VINAIGRETTE

PAN-FRIED BLUEFISH WITH SPICY TOMATO AND BACON VINAIGRETTE image

Categories Fish

Yield Serves 6.

Number Of Ingredients 12

1 pint cherry or grape tomatoes, quartered lengthwise (about 2 cups)
salt and black pepper
1/2 tsp sugar
6 slices bacon, cut into small pieces
1 tsp red pepper flakes
1/2 tsp ground cumin
1 medium garlic clove, minced
1 1/2 tbsp red wine vinegar
1/4 cup extra-virgin olive oil
3 tbsp flour
2 1/4 lbs bluefish fillets, skinned and cut into 6 equal portions
2 tbsp finely chopped fresh parsley

Steps:

In a medium nonreactive bowl, mix the tomatoes with 1/2 tsp each salt and black pepper and the sugar and let rest about 10 minutes. Meanwhile, in a large non-stick skillet over medium heat, fry the bacon, stirring often, until rendered and crisp, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Set aside. Add 1 1/2 tbsp rendered bacon fat (discard the rest and wipe the skillet clean) to the tomatoes, then add red pepper flakes, cumin, garlic, vinegar, 1/2 tsp salt, and black pepper to taste, and stir to mix. Vigorously stir in 2 tbsp of oil, and set aside. Place the flour in shallow dish; dredge the fish fillets and season with salt and black pepper. Add the remaining 2 tbsp of oil to the skillet, return it to medium-high heat, and heat until the oil ripples. Cook the fish until lightly browned and just cooked through, about 4 minutes per side. Remove the fish to a platter; add the bacon to the vinaigrette and stir to blend, if necessary. Spoon the vinaigrette over the fish, sprinkle with parsley, and serve at once.