Friday, October 11, 2013

Open-Faced Tilapia "Clubs"

This past summer, I posted a recipe for Grilled Bacon Wrapped Tilapia with Red Potatoes. My husband and I didn't care for the combination of bacon and tilapia then, but we definitely do now that we've tried this Open-Faced Tilapia "Clubs" recipe. Coating the tilapia in cornmeal and topping it with bacon is all we needed to love bacon and tilapia served together. This dish is balances crispy fish and bacon with fresh spinach and juicy tomatoes. We served with a rice and veggie pilaf.

Open-Faced Tilapia "Clubs"
Adapted from Rachael Ray

·4 slices turkey bacon
·1 cup cornmeal
·1 tsp dried dill
·1/2 tsp chili powder
·2 tilapia fillets
·Salt and pepper
·2 TBS extra-virgin olive oil (EVOO)
·Handful of fresh spinach
·Handful of cherry tomatoes
·Juice from 1 lemon

Preheat to 375°. Arrange the bacon in a single layer on a pan and roast until crisp, 20 to 25 minutes; halve crosswise.

On a plate, combine the cornmeal, dill, and chili powder. Season the tilapia with salt and pepper on both sides and coat with the cornmeal mixture. 

In a large nonstick skillet, heat 2 TBS EVOO, over medium-high heat. Add the fish and cook, turning once, until dark golden, 8 to 10 minutes total. 

Place a tilapia fillet on a plate, top with bacon, spinach, and tomatoes. Squeeze the lemon on top and serve. Serves 2.