Monday, October 1, 2012

Broiled Fish with Bacon-Grease-Slathered Bananas

Continuing with the bacon thing, here's a recipe sure to please seafood lovers, bacon lovers, and lovers of all things sunny and fruity. It comes from a 1958 Cookindex recipe card, published by Tested Recipe Institute, Inc.

Shad Tropicana

Select a shad weighing about 4 pounds. Have the fish dealer split and bone it. Wash fish thoroughly and pat dry with paper towels. Place the split, boned shad on a well-greased broiler pan. Brush the fish with melted butter or margarine and sprinkle with salt and pepper. Broil fish, 3 to 5 inches from the heat, without turning, 8 to 10minutes or until fish flakes easily with a fork.

Halve 3 slices of bacon. Fry bacon strips in a skillet until crisp. Drain bacon well on paper towel; keep warm. Peel and slice 2 medium-size bananas; dip slices in bacon fat. About 2 minutes before removing shad from broiler, arrange banana slices in a row on top of fish. Finish broiling fish. Remove fish carefully with a broad spatula or pancake turner to a hot platter. Garnish with bacon, lemon wedges and parsley. Makes 4 servings.

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