BACON WRAPPED SWAI
I found this recipe online when I was looking for something to do with my Swai fillets. Swai is similar to catfish with its white flesh, but has a milder flavor and more delicate texture. The recipe came from Milk & Honey Naturals. The fish stayed nice and tender (not dry at all) and the broiling at the end crisped up the bacon nicely.
Provided by Zaney1
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400.
- Liberally grease a baking sheet or line with foil.
- I lined mine with foil and it didn't stick to the foil at all.
- Lightly sprinkle the fillets with the Italian seasoning.
- Lay out 3-4 strips of uncooked bacon depending on how long your fillets are.
- Lay a fillet on top of the bacon.
- Wrap the bacon around the fillet so that there are few gaps between the slices.
- I overlapped some of my slices-it was fine.
- Repeat the process for the other fillet.
- Bake at 400 for 30 minuets.
- After the 30 minutes are up, broil on High for 1-3 minutes to crisp up the bacon.
- Watch it carefully so the bacon doesn't burn.
Nutrition Facts : Calories 149.5, Fat 6.2, SaturatedFat 1.9, Cholesterol 57.7, Sodium 170.2, Carbohydrate 0.1, Protein 21.9
BACON WRAPPED BEEF TENDERLOIN
Steps:
- For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
- Preheat the oven to 375 degrees F.
- Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
- For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.
SWAI FISH TACOS
Fantastic new recipe we discovered when we were looking for a way to use some swai we found on sale at the market. The fish is sturdy enough to hold up to sauteeing and really absorbs the flavors perfectly for a great fish taco!
Provided by ChefHouse
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a saute pan over medium-high heat. Cook and stir onion, red bell pepper, jalapeno, and garlic until slightly softened, about 4 minutes. Transfer to a plate and set aside.
- Heat remaining oil in the same pan. Add swai; cook for 2 minutes. Add chili powder, salt, cumin, and pepper; cook until swai is coated and opaque in the center, 1 to 2 minutes. Return vegetables to the pan.
- Divide swai and vegetables among tortillas. Sprinkle Monterey Jack cheese on top.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 45.2 g, Cholesterol 81 mg, Fat 25.4 g, Fiber 8 g, Protein 29.3 g, SaturatedFat 8.4 g, Sodium 520.8 mg, Sugar 4.9 g
BACON WRAPPED DATES
The three ingredients that go into this appetizer will fill your kitchen with an irresistible aroma that draws friends and family from all corners of the house. Sweet dates and crunchy smoked almonds get wrapped in salty smoked bacon. Maybe you should make two recipes.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F. Cut a slit in each date. Place almonds inside slits. Press together the dates to close slits. Wrap each date with a piece of bacon.
- Line a shallow baking pan with Reynolds Wrap® Aluminum Foil. Add a roasting rack; place the dates on rack. Roast for 15 to 20 minutes or until bacon is crisp. Serve immediately with toothpicks. Dates will be hot inside.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 6.6 g, Cholesterol 6.9 mg, Fat 3.3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 144.6 mg, Sugar 5.3 g
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