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First Mate’s Bacon & Fish Fry

YIELDSERVES 12 servings


6 Ounces Bacon
8 Ounces Bread Crumbs (Fresh)
4 teaspoons Thyme (chopped)
1/2 Cup Italian Parsely (Chopped)
8 Ounces Butter
1/4 Cup Tamarind Concentrate
6 Tablespoons Water
12 Portions Wild & Simple Entrée Redi™ Wild Alaska Pollock Loin Portion 5.7 oz Deep Skinned, Boneless 426226
  French Fries


1. BREAD CRUMBS: Roast bacon until crisp, remove from pan and stir in breadcrumbs. Roast until crisp and season with thyme and salt and pepper. Crumble bacon and stir in with parsley.

2. SAUCE: Cook butter until browned. While butter is browning, whisk together tamarind and water. Stir into browned butter, emulsify and season.

3. Pan-fry loins in butter until browned and cooked through.

4. Sauce plate with tamarind butter and top with fish. Heap crumbs on top.

5. Serve over french fries.