Recipes

preheat oven to 375 degrees. arrange bacon on a slotted boiler pan and place on the highest oven rack. cook until crispy, 20 to 25 min. cut bacon strips in half so you have 16 halves. season the fish on both sides w/ salt and pepper. combine the flour, cornmeal, chili powder, coriander, and dill in a shallow dish. coat the fish w/ the cornmeal mixture, pressing gently to adhere. heat 3 tbs oil, in a large nonstick skillet over medium to medium-high heat. add the fish and cook until deeply golden on both sides, 8 to 10 min total. while fish cooks, toss the lettuce and tomoatoes w/ the lemon juice, remaining 2 tbs oil, salt and pepper. layer each serving in a stack like this: a tilapia fillet, 2 crossed half strips of bacon, a pile of salad, and a second tilapia fillet, another bacon criss cross, and a final mound of salad.8 bacon slices 2 to 2 1/2 lbs tilapia (get 4 large fillets and cut across into 8 equal pieces) salt and pepper 1 c flour 1 c corn meal 1 tsp chili powder 2 tsp ground coriander 2 tsp dried dill, or 2 tbs fresh dill 5 tbs olive oil 1 heart romaine lettuce, shredded 2 plum tomatoes, halved lengthwise then thinly sliced into half moons juice of 1 lemon

serves 4 prep time: 30 min