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You are here: Home / 10 Ingredient Meals / Fish with Bacon Tomato Butter

October 8, 2014 By Kaitlin Leave a Comment

Fish with Bacon Tomato Butter

I know you’re probably not going to believe me on this, but this recipe for Fish with Bacon Tomato Butter is a Cooking Light recipe. Bacon? Butter? Yup. Still Cooking Light. Everything in moderation, my friends.

Fish with Bacon Tomato Butter

The problem here may just be the “in moderation” part. The Bacon-Tomato Butter is just the best.  THE BEST.

Fish with Bacon-Tomato Butter

This was originally a grill recipe so I used my indoor grill pan. Actually grilling (on a gas or charcoal grill) would add a really great smoky taste to this though so I highly recommend trying the original recipe out.  This is also a great kind of “fridge cleaning” recipe. Is it just me who ends up with like two pieces of uncooked bacon that get lost in the fridge for me to find way past their prime?

Fish with Bacon-Tomato Butter

Ingredients:

  • 2 cups water
  • 1 tablespoon fine sea salt
  • 2 teaspoons sugar
  • 4 (6-ounce) firm white fish fillets (I used Chilean Sea Bass)
  • 1 tablespoon olive oil
  • salt, to taste
  • 1 slice center-cut bacon,  chopped
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon hot smoked paprika
  • 2 plum tomatoes, seeded and diced
  • 2 tablespoons butter

Add the water, 1 tablespoon salt, and 2 teaspoons sugar to a shallow dish, stirring until the salt and sugar dissolve. Add the fish and let sit in the mixture for 20 minutes. (This brine helps keep the fish moist during cooking.)

IMG_9176

Heat a large saute pan over medium heat. Add the bacon to the pan and cook for 5 minutes or until the bacon is almost crisp, stirring occasionally.

IMG_9177 IMG_9178

Add the garlic. Cook for 2 minutes, stirring frequently. Add the smoked paprika and cook for 20 seconds, stirring constantly. Add in the tomatoes and cook for an additional 3 minutes.

IMG_9179

Stir in the butter. Remove from heat and add to a bowl. Keep warm.

IMG_9181

Remove the fish from the brine and pat dry. Heat the a grill pan over medium high heat. Add the olive oil to the pan. Sprinkle the fish with salt (maybe 1/8 teaspoon..very little) and add to the pan, skin side up.

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Cook for 3-4 minutes, turn and cook for another 3-4 minutes or until fully cooked through.

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Add the fish to a plate and top each serving with about 2 tablespoons of the tomato mixture.

Fish with Bacon-Tomato Butter

I’ve made this three times and photographed it each time. But it smells so darn good that I cannot seem to get a good photo of this meal! I’m not even sorry. It’s delicious and I want to eat it as soon as possible! 🙂

Fish with Bacon-Tomato Butter

So. You’ll just have to believe me that it tastes considerably better than these photos show!

Print
Yum
Fish with Bacon-Tomato Butter

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings

Fish with Bacon-Tomato Butter

Ingredients

  • 2 cups water
  • 1 tablespoon fine sea salt
  • 2 teaspoons sugar
  • 4 (6-ounce) firm white fish fillets (I used Chilean Sea Bass)
  • 1 tablespoon olive oil
  • salt, to taste
  • 1 slice center-cut bacon, chopped
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon hot smoked paprika
  • 2 plum tomatoes, seeded and diced
  • 2 tablespoons butter

Instructions

  1. Add the water, 1 tablespoon salt, and 2 teaspoons sugar to a shallow dish, stirring until the salt and sugar dissolve. Add the fish and let sit in the mixture for 20 minutes. (This brine helps keep the fish moist during cooking.)
  2. Heat a large saute pan over medium heat. Add the bacon to the pan and cook for 5 minutes or until the bacon is almost crisp, stirring occasionally.
  3. Add the garlic. Cook for 2 minutes, stirring frequently. Add the smoked paprika and cook for 20 seconds, stirring constantly. Add in the tomatoes and cook for an additional 3 minutes.
  4. Stir in the butter. Remove from heat and add to a bowl. Keep warm.
  5. Remove the fish from the brine and pat dry. Heat the a grill pan over medium high heat. Add the olive oil to the pan. Sprinkle the fish with salt (maybe 1/8 teaspoon..very little) and add to the pan, skin side up.
  6. Cook for 3-4 minutes, turn and cook for another 3-4 minutes or until fully cooked through.
  7. Add the fish to a plate and top each serving with about 2 tablespoons of the tomato mixture.
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Filed Under: 10 Ingredient Meals, Gluten Free, Main Dish, On the Grill, Pork, Seafood, Weeknight Meal Tagged With: Bacon, Butter, Chilean Sea Bass, Fish, Gluten Free, Grilled, I Can Cook That, main dish, Plum Tomatoes, Pork, Recipe, Seafood, Smoked Paprika, Tomato, Weeknight Meal

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