Pan Seared Tilapia with Bacon and Spinach
Tilapia Filets seared in bacon fat until golden and crispy around the edges and then served over a bed of wilted spinach with garlic and shallots.
Ingredients
- 4 tilapia filets about 6 ounces each
- 4 bacon slices, cut into a ½-inch dice
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 4 cups baby spinach
- 1 shallot, finely chopped
- 1-2 cloves garlic, thinly sliced
- 1½ tablespoons sherry vinegar you could substitute red or white wine vinegar
Instructions
- Season the tilapia filet on bothsides with ½ teaspoon of salt and ½ teaspoon of freshly ground black pepper.
- In a large skillet, cook the bacon over medium-high heat until crisp, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve the bacon fat.
- Add the tilapia filets to the pan with the reserved bacon fat. Sear until golden and the edges start to get crispy, about 3 minutes per side.
- Remove the filets from the pan using a spatula. Set aside and tent with foil to keep warm while you prepare the spinach.
- Add the shallots to the skillet and saute until they become soft and translucent, about 3 minutes. Add garlic and saute for about 1 minute. Stir in the vinegar.
- Put the spinach in a large bowl. Sprinkle with the remaining salt and pepper. Pour the warm vinagarette over the spinach and toss to coat. Taste and adjust seasoning.
- Divide the spinach between two serving plates, top each with one fillet, and sprinkle with the reserved bacon bits.
- Serve immediately with lemon wedges.
Notes
Trout or salmon could both be used in place of the tilapia in this recipe. If you can find golden trout, try them. They have gorgeous colored flesh and a wonderful flavor that goes perfectly with the bacon and spinach.