Jack shows off his “MasterChef Junior” skills with his recipe for Bacon-Wrapped St. Peter’s Fish.
For the asparagus
- Serves 4
- 1 bunch of asparagus
- olive oil, sea salt, freshly ground pepper, garlic powder, paprika
For the fish
- 1 cup of dry red wine
- 1/2 cup of red wine vinegar
- 1/2 cup minced shallots
- 1/2 teaspoon black peppercorns
- Sea salt
- 2 tablespoons olive oil
- 2 teaspoons of Jacks special seasoning blend** (see below)
- 1 stick unsalted butter cut into approx 12 pieces
- 4 6-ounce St. Peter’s fish fillets (skin off)
- 4 slices of bacon (on the thin side)
- brittle strands of fried beet (to top the fish, just for garnish.. photo attached to email)
**Jacks seasoning blend
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- 2 tablespoons paprika
- 3/4 tablespoon dried thyme
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried minced rosemary
- Wash, dry and trim the bottoms off the asparagus. Coat with olive oil, add seasoning and toss till evenly coated. Grill util cooked with grill marks.
- For the fish, in a small but heavy saucepan, combine wine, vinegar, shallots and peppercorns. Bring to a boil over high heat, cook till reduced to a 1/2 cup (approx. 12 minutes). Strain into a clean saucepan (leaving out the shallot leftover pieces).
- Season the fish on both sides with Jacks special seasoning mix and the salt. Lay out 1 strip of bacon on a flat surface and place 1 fillet on top. Wrap the bacon completely around the fish in a swirl like fashion. Secure with toothpicks. Repeat with all the filets.
- In a large heavy skillet, heat olive oil over medium-high heat and add the fillets and cook for 5 minutes. Turn over and cook an additional 5 minutes. Set fish aside on a platter.
- Bring the wine reduction to a simmer over medium-low heat. Whisk in the butter one piece at at time. allow each piece to completely dissolve prior to adding next piece, whisking all along. Season with salt and pepper.
- Plate on a round white dish with the asparagus on side. Squeeze large to small dots on plate of the sauce, as shown in picture.
- Top the fish with Fried Beets (fried until it is chip like in texture, and maintain red color), as shown below.