Sautéed Tilapia with Bacon and Capers

When I first published this recipe back in 2008, it was an “in case you’ve by no means heard of tilapia, wait until you attempt it” form of the element. Which is stupid now because all people’s heard of tilapia. It’s one of the maximum famous fish, particularly due to the fact, satirically, it doesn’t taste “fishy.”

And its meaty flesh is a corporation and clean to cook dinner in any quantity of approaches, including, as in this example, sautéeing. Also, I study lately that a few humans do not like to prepare dinner fish at domestic, even though they like to devour fish because the smell has a tendency to loaf around in a while. Well, due to the fact tilapia is so mild, you ought not to worry about a fishy scent once you cook dinner.

And of course, there is the relaxation of the components. When you think about it, bacon, capers infant tomatoes and caramelized purple onions, with a touch of lemon juice, not to mention butter, maybe splendid for quite a good deal something. I mean you may make this genuine recipe with chook breasts instead of fish. Needless to mention, it’ll additionally work with any firm, white fish which include halibut or cod or even catfish.

Ingredients :

4 fresh tilapia fillets (about 4 oz. each)
2 strips bacon, diced
1 medium red onion, peeled and sliced
1 handful baby tomatoes (also called grape tomatoes), sliced
2 Tbsp capers
Juice of 2 large lemons (1/3 to ½ cup lemon juice)
¼ cup flour
2 oz. unsalted butter (½ stick)
2 tablespoon vegetable oil
Kosher salt, to taste

Steps to Make It :

Slowly caramelize the onions in a pan with a bit of butter and oil. This will take between 20 and 30 minutes.​

Meanwhile, in a cold sauté pan, slowly cook the bacon until most of the fat has turned liquid. The diced bacon should be golden brown but not too crispy. Transfer the bacon and fat to a heat-proof container and set aside.​

Lightly dredge the tilapia fillets in flour and shake off any excess.​

Now pour about half the bacon fat back into the sauté pan you cooked the bacon in. Bring the heat up until it starts to sizzle, then add the tilapia.​

Cook the tilapia for 2-3 minutes, without moving it around the pan too much. Lower the heat if the pan starts to smoke.​

Gently flip the fillets over and cook the other sides for another couple of minutes. The fish should be crispy and golden brown. Remove the fillets from the pan and set them aside.​

Pour the rest of the bacon fat into the pan, then add the rest of the butter. When the butter foams, add the sliced tomatoes, the lemon juice, and the capers. Cook for a minute, then add the caramelized red onions and the diced bacon. When everything is nicely bubbling, return the tilapia to the pan and heat it through for about 30 seconds, then remove from heat.​

Gently remove the fillets from the pan and plate them, topped generously with the bacon, onion and tomato mixture.

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