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Pan Seared Fish with Bacon Gravy & Spinach Rice

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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.

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Ingredients

  • Spinach Rice:
  • 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
  • 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

Details

Servings 4

Preparation

Step 1

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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