This
recipe is from Emeril Lagasse and is slightly modified. Instead of bluefish,
which is what his recipe calls for, I used mahi mahi fillets and rather than
grill, I pan fried the fillets. Jeff and I prefer the pan-seared fillets
because it locks in the juice and keeps the fillets tender, whereas the grill
tends to dry out the fish. I did not use the essence of Emeril to sprinkle on
the fish, either; instead I rubbed sea salt on the fillets and sprinkled a
little black pepper on each side. In addition, I added a some crumbled goat
cheese on the top of the salads which adds a bit of tang to the sweet flavor of
the apples.
6 cups watercress, washed and spun dry (I could not find enough
bunches of watercress that looked good, so I also used arugula leaves)
2 tablespoons olive oil (plus 2 more if you plan to pan sear the fillets)
1/2 pound apple-smoked bacon, diced (I used regular bacon)
1 tablespoon minced shallot
1 teaspoon minced garlic
1/4 cup chopped walnuts (I toasted the walnuts first for about 8 minutes in a
350° oven)
1 cup thinly sliced Granny Smith apples
2 tablespoons honey
4 (6-ounce) blue fish or mahi-mahi fillets, at least 1/2-inch thick
1 teaspoon freshly ground black pepper
1 tablespoon fresh chopped basil, plus fresh basil sprigs, as garnish
1/2 cup apple cider vinegar
Place a large saute pan over medium-high heat. Add the olive oil and when hot,
add the bacon. Cook, stirring often, until most of the fat has been released and
the bacon is crispy, about 6 minutes. Add the shallots and garlic, and cook for
1 minute. Add the walnuts and cook until just toasted, stirring, about 1 minute.
Add the apples and honey and cook, stirring occasionally, for 3 minutes. Season
the blue fish filets on both sides with the Essence, and 1 teaspoon of salt.
Place on the grill and cook for 3 1/2 to 4 minutes per side.
In another large saute pan over medium-high heat, add two more tablespoons of
olive oil. Rub sea salt on both sides of each fish fillet and sprinkle with
black pepper. When the pan is sufficiently hot, add the fillets and cook for 3
to 4 minutes on each side.
Season the bacon apple mixture with 1/2 teaspoon of salt, 1/2 teaspoon of the
black pepper, and the basil. Add the vinegar and reduce by half, about 30
seconds. Remove the dressing from the heat and pour over the watercress. Season
the watercress with the remaining 1 teaspoon of salt, and 1/2 teaspoon of black
pepper. Toss well to coat and divide the watercress among 4 plates.
Place the fish on top of the watercress, and garnish with the fresh basil sprigs.
Serve immediately.