Tilapia Clubs
Tilapia Clubs
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  • 8 slices bacon, center cut
  • 2-2 ½ pounds of tilapia – get 4 large filets and cut across into 8 equal pieces
  • Salt and pepper
  • 1 cup flour
  • 1 cup corn meal
  • 1 teaspoon chili powder, 1/3 palmful
  • 2 teaspoons ground coriander, 2/3 palmful
  • 2 teaspoons dry dill or 2 tablespoons fresh, eyeball it
  • 5 tablespoons EVOO  (Extra Virgin Olive Oil), divided
  • 1 heart romaine lettuce, shredded
  • 2 plum tomatoes, halved lengthwise then thinly sliced into half moons
  • The juice of 1 lemon

Preheat oven to 375°F.  Arrange the bacon on slotted broiler pan and place on highest rack of the oven.  Cook until crisp, 20-25 minutes.

Salt and pepper the fish on both sides.

Combine the flour, cornmeal, chili powder and dill in a shallow dish.  Gently press and coat the fish. 

Heat 3 tablespoons EVOO, 3 turns of the pan, in a large nonstick skillet over medium to medium high heat.  Add the fish and cook until deeply golden on both sides, 8-10 minutes.

While fish cooks, toss the lettuce and tomatoes with lemon juice, 2 tables EVOO and salt and pepper.

Cut the bacon strips in half so you have 16 halves. 

Layer the meal like this: tilapia, criss-cross half strips of bacon, a pile of lettuce, tilapia, criss-cross of bacon, salad.   

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