Fish Dish Variation….

I’m not stuck on doing food posts lately. It’s merely that many of us get into routines and sometimes forget to go back to recipes we enjoy and set aside for long periods. This is such a recipe and if I recall correctly, it’s a variation on one of Emeril’s, although don’t hold me to it. It’s Ham Wrapped Fish (If you don’t do pork, you can substitute 2-4 turkey bacon slices). This is a three-step cooking process of 4 minutes stovetop, then 4-5 minutes in a 400 degree oven, then another 1-2 minutes stovetop for the sauce. You need an oven-proof skillet.

Ingredients: 2 firm white fish fillets (halibut, mahi, or haddock are especially nice); 2-4 slices ham – enough to completely wrap the fillets; stone ground or some other similar mustard; 1/3 cup white wine (or 1/4 cup orange juice and 1 tbsp. butter).

Preheat oven to 400. Lay ham slice on cutting board, place fillet in the center; season with pepper, spread thin coat of mustard to cover the fish. Flip fillet, pepper and use mustard on other side, then wrap ham and secure with toothpicks. If the ham slice isn’t large enough to completely cover the fish, add an extra slice and tuck the edges so it makes a “packet”. If using turkey bacon slices, overlap them a little so there aren’t exposed parts of the fish.  I’ve found that I can usually angle the toothpicks in on the side to secure the wrap and that allows me to set the fillets in the skillet and turn them without everything falling apart. Heat the skillet to medium, coat the bottom with olive oil (1-2 tbsp) and bring to temperature (approximately one minute). Cook the fillets for two minutes on each side. Transfer the skillet to the oven for approximately four minutes. Place the fish on a plate and make a quick pan sauce over medium heat using the 1/3 cup white wine or the orange juice and butter. Be certain to scrape and stir the bits of ham or bacon into the sauce. This step takes 1-2 minutes. Pour over the fillets and serve. The mustard and ham are both likely to be a bit salty which is why I don’t salt the fillets before wrapping them.

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