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.
The problem here may just be the “in moderation” part. The Bacon-Tomato Butter is just the best. THE BEST.
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?
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.)
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.
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.
Stir in the butter. Remove from heat and add to a bowl. Keep warm.
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.
Cook for 3-4 minutes, turn and cook for another 3-4 minutes or until fully cooked through.
Add the fish to a plate and top each serving with about 2 tablespoons of the tomato mixture.
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! 🙂
So. You’ll just have to believe me that it tastes considerably better than these photos show!
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
- 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.)
- 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.
- 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.
- Stir in the butter. Remove from heat and add to a bowl. Keep warm.
- 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.
- Cook for 3-4 minutes, turn and cook for another 3-4 minutes or until fully cooked through.
- Add the fish to a plate and top each serving with about 2 tablespoons of the tomato mixture.
