Flounder Fillets with Bacon, Red Onion, and Citrus Over Wilted Spinach

  • Active Time 20m
  • Total Time 40m

Serves 4

This dish is almost a complete meal. Serve it with small, boiled red potatoes, a salad and good bread. A California Sauvignon Blanc with a fair amount of acidity, one that has pronounced herbal or grassy overtones, would hold up well to the citrus and onions.


  • 4 flounder fillets, 6 to 7 ounces each

  • 2 oranges (or 12 to 16 segments)
  • 2 grapefruit (or 12 to 16 segments)
  • 8 slices lean bacon, diced into 1/4-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 large or 2 medium red onions, sliced as thin as possible
  • 1 tablespoon chopped fresh tarragon
  • 1 to 1 1/4 pounds fresh spinach, washed and drained


Trim the edges of the flounder to remove any traces of skin. Prepare the citrus by cutting away the rind and pith, then cut individual segments away from the membrane. Put into a bowl and set aside. Saute the bacon slowly in a heavy skillet until golden and crispy, stirring occasionally. Drain on paper towels and set aside. Reserve the bacon fat for cooking the fish and spinach later.

Using the same heavy skillet, bring 2 tablespoons of the bacon fat up to temperature over high heat. Lightly salt and pepper the fillets and place them in the hot skillet. Sear well on one side, about 1 minute, and then turn the fish. Sprinkle the sliced onion around the fish. Add the fruit and its juice, the bacon and the tarragon. Cover with a tight-fitting lid. Remove from the heat and let steam for 5-6 minutes, depending on the thickness of the fillet.

Meanwhile, in another skillet, heat 2 tablespoons reserved bacon fat over a medium-high setting. (If you run out of bacon fat, supplement with vegetable oil.) Once the fat is hot, add the spinach. Toss it with a spatula just until the spinach is warm and has begun to wilt.

TO SERVE: Arrange the spinach on warm plates. By this time the flounder should be done. Lay it on the spinach and place fruit segments and onions loosely over the fish. Spoon the bacon, the tarragon, and the pan juices over each portion.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 2511

nutrition information per serving

349 calories; 7g total fat; 94mg cholesterol; 695mg sodium; 33g carbohydrates; 12g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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