Red Snapper With Figs, Bacon and Pecans
- 2
Ingredients:
2 snapper fillets, 6 ounces each
6 strips applewood-smoked bacon
2 shallots, minced
2 cloves garlic, minced
1 teaspoon red pepper flakes
4 ounces fig preserves
1/4 cup white wine
1/4 cup toasted pecans
Salt and pepper
1 bottle Martin Codax Burgans Albarino
Instructions:
Pour yourself a little wine to acclimatize yourself to the kitchen. Set your oven on 350
degrees, then break out a cast iron pan and fry the bacon. When it’s done, fork it out of
the pan, set aside to drain, and toss in shallots, garlic and red pepper flakes. Sauté for 2
minutes over medium heat while chopping the bacon into 1/2-inch pieces.
Put the 1/4 cup of white wine and the fig preserves into the pan, along with the chopped bacon and pecans, and reduce for about 4 minutes. Pour the mixture into a bowl and reserve. Season both sides of the fillets with salt and pepper and place in the pan. Cover fish with fig mix and slide into the oven for 20 minutes. Serve with your favorite rice and the last of the Albarino.