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Nutrition Facts
Serving Size 1 (297g) Recipe makes 2 servings The following items or measurements are not included below: apple-smoked bacon
Calories 476
Calories from Fat 103		(21%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 93mg		31%
Sodium 155mg		6%
Potassium 632mg		18%
Total Carbohydrate 46.6g		15%
	Dietary Fiber 2.2g	8%
	Sugars 28.4g
Protein 41.1g		82%
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Fish With Figs, Bacon and Pecans

Recipe #327865 | 42 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: breezermom
Sep 29, 2008

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!

SERVES 2 , 2 Servings (change servings and units)

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

Directions

1
Preheat oven to 350 degrees.
2
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.
3
Chop bacon into half inch pieces.
4
Add white wine, preserves, pecans and bacon to the skillet and reduce for about 4 minutes. Pour the mixture into a bowl and reserve.
5
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.
6
Serve with your favorite rice/couscous and a salad.
7
Enjoy!

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Featured Reviews for This Recipe

From: Chef #1448328

On Nov 15, 2009

I love this recipe. It was easy yet tasted totally gourmet. I used frozen mahi mahi (thawed), and did not add extra spices. I used dates instead of fig preserves - an easy substitution and it came out great. Though I prefer shallots I didn't have any so I substituted onions. Looking forward to trying shallots next time.

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From: Renegade Chef

On Mar 22, 2009

Flavorful is an understatement. I felt the flavor was a little overwhelming, but my companion thought it just right. We used frozen tilapia and only 1 shallot. Very easy. I found the fig preserves in the jelly and peanut butter section at the grocery.

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From: TeresaS

On Feb 21, 2009

This was a very tasty dish. Both DH and I thought that the ingredients did some what over power the taste of the fish. That's why the four instead of five stars. I did use tilapia because I couldn't find nor have I ever heard of redfish. With that said I did cut my bacon into 1 inch pieces before frying and I added some additional seasoning to the fish fillets, cuz I used frozen fish. My seasoning of choice was Johnny's Seafood Seasoning Salt. The only other difficulty that I had was locating the fig preserves which I found in the gourmet cheese section of the grocery store. Overall a very wonderful dish. Thanks for posting.

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From: Chef #1182616

On Feb 24, 2009

Very good! We used Mahi Mahi which held up well to the additional flavors. We also tried it with butterflied pork chops and was great. Didn't have the apple smoked bacon - just used regular. Plan on making this for our next dinner group.

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