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.

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

Continue reading Fish with Bacon Tomato Butter

Chilean Sea Bass Tacos with Chipotle Cream

I have never made a taco recipe from Cooking Light that I didn’t love. Honestly, how do they manage to deliver fantastic recipe after fantastic recipe? This one for Chilean Sea Bass Tacos with Chipotle Cream is no different, although the original recipe was made with red snapper. I’ve been having really bad luck recently coming across the fish I want when I go to the market, so I had to sub in Chilean sea bass instead.
Ingredients:
  • 1/2 cup fat-free sour cream
  • 1/8 teaspoon salt
  • 1 canned chipotle chile in adobo sauce, seeded and minced
  • 1 1/2 cups chopped onion, divided
  • 1 1/2 cups chopped tomato, divided
  • 2 tablespoons butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 pound Chilean sea bass
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 4 (8-inch) fat-free flour tortillas
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