|From the Kitchen of "Chef" Norm
BACON, DIJON &
|Source (if known): The Special Taste of Florida Cookbook|
|My notes: I made this for the first time in December 2011 and it was very good.|
Grouper with Bacon, Dijon & Horseradish
2, 6 ounce grouper filets
1 cup sour cream (non-fat sour cream can be used)
1/2 cup chopped bacon (Note: I pre-cooked mine and kept it limp, not fully cooked and cooled before adding)
1/4 cup Dijon mustard (add about half first and taste all ingredients before adding balance in case it is to strong)
1/4 cup horseradish
pinch of salt
Blend all ingredients together and spread liberally on the fish. Bake
in a 400 degree F oven
for 10 minutes per inch of thickness.
I used a 10" x 10" corelle cooking dish, uncovered and cooked approx. 14 minutes.
Note: in the final photo, I made a salad and porridge with mixed vegetables as a side.