There are only three little words that you need to read in this post, so if you skip right to the recipe (or right to the store) upon hearing them, I totally understand.
BACON. TOMATO. BUTTER.
Holy cow. It’s a well known fact that I would drop the Husby in a second were it legal (and not at all weird) to marry bacon, so how was I never aware that such smoky, buttery goodness existed before now? Swooooon.
Until I came across this recipe, I had six or seven tabs open of possibilities to make from Amy’s blog, What’s Brewing in the Kitchen, for the Blogger’s Choice Swap. But once I found this one, all others were cast aside to be made at a later date. I needed this in my life immediately.
I obviously really enjoyed this meal, while the Husby liked it, but claimed it tasted “a bit dark.” I do think I overcooked the bacon just a bit but that was due to the Fruitaholic’s bad timing of needing me for something. Next time, I might add just a splash of sherry to the butter mixture for a little bit more flavor.
Oh, and if you’re not a fan of fish, I can see this working wonderfully with chicken or steak instead! Because really, when does bacon NOT make things better?
- 2 Cups Water
- 1 Tbsp. Kosher Salt
- 2 tsp. Sugar
- 4 Tilapia Filets
- 4 Slices Uncooked Bacon, finely chopped (I do this with kitchen shears)
- 1 Clove Garlic, thinly sliced
- 1/2 tsp. Smoked Paprika
- 1 Pint Cherry or Grape Tomatoes, halved
- 2 Tbsp. Butter
Combine the water, kosher salt and sugar in a shallow baking dish. Mix until dissolved. Add the tilapia and let stand 20 minutes.
Heat a medium skillet over medium heat. Add the chopped bacon and cook 3-5 minutes until almost crisp. Add the garlic and cook an additional two minutes, stirring frequently. Add the paprika and stir for 30 seconds. Add the tomatoes and cook until just softened, about 3 minutes. Remove from heat and stir in butter. Transfer the bacon tomato butter to a small bowl.
Return skillet to medium heat. Remove the fish from the water mixture and pat dry with paper towels. Cook the tilapia fillets 3-5 minutes per side.
Transfer the tilapia to plates, then top with the bacon tomato butter, about 2 Tbsp. per filet.
Adapted from What's Brewing in the Kitchen