Food Network: Grilled Blue Fish on Watercress with Warm Bacon Dressing

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Grilled Blue Fish on Watercress with Warm Bacon Dressing
Recipe courtesy Emeril Lagasse, 2001

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.