I was in a pinch for a quick dinner and had to muddle my way through serving frozen fish (I know, I know, but that is all I had thawed out). I had a Rachel Ray recipe for fresh fish which took the bacon and made a mixture out of the drippings with bread crumbs and chopped tomatoes which didn't go over very well with my husband (too much stuff on top of the fish). So, I improvised and made up my own!
2 frozen talipia filet's
2 dashed of bread crumbs (store bought or very dried out fresh works the best)
2 slices of bacon
1/2 onion chopped very fine
1 clove garlic, chopped fine
olive oil
1 T butter
1 egg, beaten
Cajun seasoning or rub
parsley paste (in your fresh herb/frozen isle)
1. Render the bacon in a skillet.
2. Meanwhile, rinse fish and pat dry. Sprinkle Cajun seasoning on one side of fish. Brush egg on top of fish and sprinkle with bread crumbs until just soaked through. Do not repeat for second side.
3. Remove the bacon from the skillet and set aside for later. Add the onions and garlic cooking until starting to brown. You can add a little olive oil if needed.
4. Nestle the fish, spice side down with the onions. Spice the second side brushing with egg and top with breadcrumbs.
5. Cook for 3 minutes, flip and cook for another 3 minutes or until the fish flakes.
6. Remove fish from skillet. Add the butter, parsley pasted and chopped up bacon cooked earlier. Scrap the bottom of the pan to blend.
7. Top the fish with drippings and serve.
Might be good to twist some lemon or lime on top.
Family Factor: well liked!
Stomach Factor: mild unless you are sensitive to bacon drippings
Time Factor: made in under 20 minutes...very quick for even a week night!
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