Pan Seared Fish with Bacon Gravy & Spinach Rice

This is the complete meal that I saw on Flip My Food. The written recipe online is a little different from what he did on the show. This is my version of what he did on the show. Usually I just pan fry the fish without making the gravy or the rice side dish just due to time. We like to use redfish. The rice is a great side dish to other meals as well. Read the directions ahead of time because there are 2 pans cooking at the same time.
Pan Seared Fish with Bacon Gravy & Spinach Rice
Pan Seared Fish with Bacon Gravy & Spinach Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    Fillets of redfish, red snapper, or other fish you like

  • Tony Chachere's, to taste

  • Pepper, to taste

  • Flour for dredging

  • 4

    TB olive oil

  • 8

    slices thick center cut bacon or 6 slices thick regular cut bacon, chopped

  • 3

    TB flour

  • 1 1/2

    cups chicken stock

  • 1/2

    cup milk

  • Spinach Rice:

  • 2

    TB butter

  • 1

    onion, chopped

  • 2

    large cloves garlic, minced

  • 5

    oz fresh spinach, roughly chopped

  • 2-3

    cups cooked rice

  • Tony Chachere's & pepper, to taste

Directions

Preheat oven to 350. Season fish with Tony Chachere's & pepper. Put flour in a shallow dish. Dredge fish in flour. Add 2 TB oil to a large pan over medium-high heat. Add 2 fillets & cook 2-3 minutes on each side. Remove fish & place on a greased baking sheet. Repeat with remaining fish. Bake fish for 8-10 minutes. While fish is pan frying, spray a medium pan with cooking spray & add chopped bacon. Cook until crispy. Transfer bacon to a paper towel. Whisk in 3 TB flour to bacon grease. Once it starts to brown, whisk in chicken stock. Once it's thick enough, whisk in milk. Season with Tony Chachere's & pepper. While fish is in the oven, melt butter in the same pan used for the fish. Add onions & garlic. Cook until soft, about 3-4 minutes. Add spinach & cook until wilted down. Stir in rice & season with Tony Chachere's & pepper. Serve bacon gravy over fish.

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