- 6 cups watercress, washed and spun dry
- 2 tablespoons olive oil
- 1/2 pound apple-smoked bacon, diced
- 1 tablespoon minced shallot
- 1 teaspoon minced garlic
- 1/4 cup chopped walnuts
- 1 cup thinly sliced Granny Smith apples
- 2 tablespoons honey
- 4 (6-ounce) blue fish fillets, at least 1/2-inch thick
- 2 tablespoons Emeril's Original Essence
- 2 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped basil, plus fresh basil sprigs, as garnish
- 1/2 cup apple cider vinegar
- Place the watercress in a large heatproof bowl and set aside.
- Preheat the grill. Place a large saute pan over medium-high heat.
- Add the olive oil and when hot, add the bacon. Cook, stirring often, until most of the fat has been released and the bacon is crispy, about 6 minutes. Add the shallots and garlic, and cook for 1 minute. Add the walnuts and cook until just toasted, stirring, about 1 minute. Add the apples and honey and cook, stirring occasionally, for 3 minutes.
- Season the blue fish filets on both sides with the Essence, and 1 teaspoon of salt. Place on the grill and cook for 3 1/2 to 4 minutes per side.
- Season the bacon apple mixture with 1/2 teaspoon of salt, 1/2 teaspoon of the black pepper, and the basil. Add the vinegar and reduce by half, about 30 seconds. Remove the dressing from the heat and pour over the watercress.
- Season the watercress with the remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to coat and divide the watercress among 4 plates. Place the fish on top of the watercress, and garnish with the fresh basil sprigs. Serve immediately.
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