Ingredients

6 cups watercress, washed and spun dry
2 tablespoons olive oil
1/2 pound apple-smoked bacon, diced
1 tablespoon minced shallot
1 teaspoon minced garlic
1/4 cup chopped walnuts
1 cup thinly sliced Granny Smith apples
2 tablespoons honey
4 (6-ounce) blue fish fillets, at least 1/2-inch thick
2 tablespoons Emeril's Original Essence, recipe follows
2 1/2 teaspoons salt

1 teaspoon freshly ground black pepper
1 tablespoon fresh chopped basil, plus fresh basil sprigs, as garnish
1/2 cup apple cider vinegar

Directions

Place the watercress in a large
heatproof bowl and set aside.

Preheat the grill. 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.

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.

Ingredients

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly
and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by
William and Morrow, 1993.