INGREDIENTS
4 flounder fillets
2 oranges
2 grapefruit
8 slices bacon, diced into ¼-inch pieces
½ tsp. salt
¼ tsp. white pepper
1 large red onion, sliced as thin as possible
1 TBSP. fresh tarragon, chopped
1bag spinach
DIRECTIONS
Prepare the citrus by cutting away rind and pith and cut into individual segments.
Place in bowl; set aside.
Fry bacon until crisp.
Remove bacon but reserve the bacon fat for cooking the fish and spinach.
Using the same skillet, bring 2 TBSP. of bacon fat up to high heat.
Lightly salt and pepper fillets and place them in skillet.
Sear well on both sides.
Sprinkle the sliced onions around the fish.
Add the fruits and their juices, bacon and tarragon.
Cover with tight fitting lid.
Remove from heat and let steam 5 or 6 minutes, depending on the thickness of the fillets.
In another skillet, heat 2 TBSP. of bacon fat (use oil if necessary).
Once fat is hot, add spinach.
Toss until spinach is warm and has begun to wilt.
To serve, arrange spinach on plates.
Lay flounder on top of spinach and place fruit segments and onions loosely over fish.
Spoon bacon and tarragon and pan juices over each portion.
Serves 4.
