• 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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