I’m all for super fast meals especially during the work week. If you’re anything like me, always scrambling at the last minute to cook something, have I got the meal for you. I’m forever buying PRE-portioned things that will make for a quick thaw and throw in the stove and cook meal, so I purchased some individually packed tilapia (well okay not some but about 50 individually wrapped tilapia fillets – yeah I know, I NEVER do anything in moderation) and wanted to jazz it up rather than making it the same boring way. This recipe takes this fish to another level. I mean come on, it has bacon and we ALL KNOW everything tastes better with bacon on it.
No seriously, because Tilapia is such a bland fish, the combination of the bacon and the bacon fat, with the stuffed garlic olives, takes this fish way over the top. Actually any mild white fish will do, I just happened to have plenty of tilapia that I had to get rid of before I heard hubby’s complaint of how I buy things and don’t use them, blah-blah. Imagine my joy when I stumbled on and tried this recipe from Apron Meals (recipe modified).
Pure joy I tell ya!
- 4 slices thick sliced bacon
- 4 tilapia fillets (or halibut, mahi, tilapia; thawed, if needed)
- Your choice of seasoning for fish (I use my own homemade version of Adobo which includes pepper)
- 2 plum tomatoes, diced
- 1 (4.5-ounce) jar garlic-stuffed green olives (or manzanilla olives) (the garlic stuffed ones will give it more flavor)
- 1 cup red onions, diced
- 2 tablespoons extra-virgin olive oil
- 1-15 oz. can whole kernel corn (drained)
- 1 cup tomato trinity mix (this mix consists of: fresh diced plum tomatoes, onions, bell peppers any colors)
- ¼ cup green onions (scallions), sliced
- ¼ cup ranch salad dressing
- ¼ teaspoon pepper
- Preheat skillet or large sauté pan on medium-high for 2-3 minutes. Dice bacon slices and place in pan. Cook until bacon begins to crisp. Remove bacon and set aside. If you want to remove some of the bacon fat you may do so but leave enough in skillet as this will flavor the fish.
- Season both sides of fish with your choice of seasoning (I use my own homemade version of adobo which includes pepper); then place your fish in skillet with the bacon fat. Reduce heat to medium-low; cover and cook until fish looks opaque (keep an eye out on it since you don't want to over cook the fish).
- Place bacon on top of fish and pour tomato mixture over fish, cover and cook; cook 3-4 more minutes or until fish is 145°F (or flesh is opaque and separates easily).
- Serve and enjoy!
- Mix all ingredients together and refrigerate for at least an hour so that the flavors can marry.