Fish & Bacon Skewers with Bacon Braised Kale

SERVINGS

4

PREP TIME

30 min

TOTAL TIME

45 min

GLUTEN FREE

YES



These fish skewers are layered with bacon and served with a side of tender braised kale. Finish with a squeeze of lemon for an impressive, wholesome dinner.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients

For the Sauce:

1 stick unsalted butter
1 sprig thyme
1 lemon, divided
Salt and pepper, to taste

For the Bacon Braised Kale:

10 slices Jones Dairy Farm Dry Aged Bacon, divided
1 bunch kale
1/4 cup salt
1 small shallot, minced
1/3 cup apple cider vinegar

For the Fish:

4 fish fillets
4 skewers
DIRECTIONS

For the Sauce:

Place butter and thyme in small saucepan over medium heat and cook until butter starts to brown. This can take between 10-20 minutes. Once butter has a nutty smell, add juice of half a lemon, remove thyme sprig and season with salt and pepper.

For the Bacon Braised Kale:

Cut 6 pieces of bacon into 1/2-inch pieces and brown in pan. While bacon cooks, pull kale leaves from stems and wash thoroughly; cut into bite size pieces. Bring large pot of water to boil with salt. Make an ice bath of 75% ice and 25% water in a large bowl. Cook kale in boiling water for 2 minutes or until it turns bright green; immediately transfer to ice bath, then drain on paper towel.

Once bacon crispy, remove from pan to paper towel lined plate. Add shallot and blanched kale to bacon fat over medium-high heat and cook for 1 minute. Add vinegar and cook until most of liquid is gone. Stir in crispy bacon.

For the Fish:

Season both sides with salt and pepper. Cut 4 slices of bacon in half; place one half slice of bacon on work surface and place fish on top so the bacon is running the length of the fillet. Place second half piece of bacon on top of fish. Push a skewer through all layers (bacon-fish-bacon) and then back again so skewer is parallel with fish.

Cook fish skewers in pan over medium-low heat, making sure bacon is crispy and fish doesn’t over cook. About 3-5 minutes per side.

Serve fish with sauce, bacon braised kale and remaining lemon.

Ingredients

Directions

For the Sauce:

1 stick unsalted butter
1 sprig thyme
1 lemon, divided
Salt and pepper, to taste

For the Bacon Braised Kale:

10 slices Jones Dairy Farm Dry Aged Bacon, divided
1 bunch kale
1/4 cup salt
1 small shallot, minced
1/3 cup apple cider vinegar

For the Fish:

4 fish fillets
4 skewers

For the Sauce:

Place butter and thyme in small saucepan over medium heat and cook until butter starts to brown. This can take between 10-20 minutes. Once butter has a nutty smell, add juice of half a lemon, remove thyme sprig and season with salt and pepper.

For the Bacon Braised Kale:

Cut 6 pieces of bacon into 1/2-inch pieces and brown in pan. While bacon cooks, pull kale leaves from stems and wash thoroughly; cut into bite size pieces. Bring large pot of water to boil with salt. Make an ice bath of 75% ice and 25% water in a large bowl. Cook kale in boiling water for 2 minutes or until it turns bright green; immediately transfer to ice bath, then drain on paper towel.

Once bacon crispy, remove from pan to paper towel lined plate. Add shallot and blanched kale to bacon fat over medium-high heat and cook for 1 minute. Add vinegar and cook until most of liquid is gone. Stir in crispy bacon.

For the Fish:

Season both sides with salt and pepper. Cut 4 slices of bacon in half; place one half slice of bacon on work surface and place fish on top so the bacon is running the length of the fillet. Place second half piece of bacon on top of fish. Push a skewer through all layers (bacon-fish-bacon) and then back again so skewer is parallel with fish.

Cook fish skewers in pan over medium-low heat, making sure bacon is crispy and fish doesn’t over cook. About 3-5 minutes per side.

Serve fish with sauce, bacon braised kale and remaining lemon.