Pan Seared Red Fish, Boiled Peanuts, and Smoked Bacon Pirlou
1- 6 ounce fillet of Redfish
1 cup cooked white rice
1/4 cup shelled boiled peanuts
1/4 diced fresh tomato with juice
1 Tbsp. crispy bacon
1/4 cup vegetable, fish or chicken stock
1/2 tsp. bacon dripping
1/8 cup olive oil
In a medium sauté pan, heat the bacon dripping over medium-high heat. Then, add the peanuts, which should sizzle when they hit the pan. Toss over the heat for a minute, then add the tomatoes and bacon. Add your rice, and toss with half the stock until mixture is moist but not soupy. Remove from the heat until ready to plate.
Heat olive oil in a medium cast-iron skillet over medium-high heat. Season your Redfish with salt and pepper on both sides. Once the oil starts to slightly smoke, place the fish skin-side down in the skillet. Turn the heat down to medium, and leave it alone. Cook until the edges start to turn white. You can shake the skillet until the fish moves, about 3-4 minutes. Flip the fish and cook for another 4-5 minutes. If the fish is a thick cut, you may need to place in the oven for an additional 3-4 minutes.
Once cooked, remove the fish from the skillet, and allow to rest while you finish the Pirlou. Return the Pirlou to medium heat, taste for seasoning, then adjust with salt, pepper, and a dash of your favorite hot sauce. If your Pirlou is too dry, add a little more stock. Place the Pirlou in the center of your plate and fish on top.