bacon-seabass

Christmas Dinner, Part II: Bacon Wrapped Seabass on Blood Orange Roasted Brussels Sprouts and Jasmine Rice with Pear, Apple and Orange Salad – Recipe

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I continue with Christmas Dinner posts by sharing what I made for our main course. I have already posted the dessert recipe – German Chocolate Bombes.  I knew I wanted to make something a little bit special but nothing overly complicated. The hubby loves fish so I decided to go that route. I chose seabass instead of salmon because I enjoy it as well. This whole dinner came together very quickly and it was quite tasty.

Bacon Wrapped Seabass on Blood Orange Roasted Brussels Sprouts and Jasmine Rice with Pear, Apple and Orange Salad

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Serves 2

1 8 oz seabass fillet
2 slices bacon
1 cup Brussels Sprouts, halved
1 1/2 cups cooked Jasmine rice
1 TBS Blood Orange Olive Oil
1/2 pear, julienned
1/2 apple, julienned
1 orange cut into supremes, juice reserved
salt and pepper

Preheat oven to 350°

Add the halved Brussels sprouts to a baking dish. Add half of the Blood Orange Olive Oil and a sprinkling of salt and pepper. Mix well. Roast in the oven for 20 minutes.

Add the cooked Jasmine rice and the rest of the Blood Orange olive oil and return to the oven.

While the Brussels sprouts are roasting season the seabass with salt and pepper and wrap the fillet with the two strips of bacon. Secure with toothpicks.

Heat a cast iron pan or other heavy bottomed pan over med-high heat until hot. You want a hot pan to crisp the bacon without overcooking the fish. Add the fish and cook on all four sides for a minute and a half each until the bacon is crisp.

Remove the pan to the oven to finish cooking – about 6 1/2 minutes.

While the fish is cooking mix the pears, apples and orange pieces together. Add the reserved orange juice and a pinch of salt. Set aside.

Remove the frying pan from the oven REMEMBERING THAT IT IS HOT AS HELL. Remove toothpicks from the fish. Carefully cut the fillet in half.

To serve:  put half of the Brussels sprout/rice mixture on the plate. Add one half of the fillet and top with half of the fruit salad. Pour half of the orange juice over the dish.

It was yummy! The smoky bacon, the mild fish, the bitter Brussels sprouts with the crunch of the fresh fruit all pulled together with the blood orange oil and the orange juice. We both enjoyed it.

Thanks to Anderson Seafoods for the fish and Devo Olive Oil for the Blood Orange Olive Oil which made our Christmas dinner special.

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