RSS

Let’s (Bacon) Wrap It Up

14 Oct

I wanted to make something easy today and just use what we already had in the house since I have a bit of a cold and didn’t feel like going out. I checked in the freezer and we had some tilapia, so that’s what I am going with today. I found a great recipe idea from Mark Bittman in this weeks New York Times Sunday Magazine that makes some great use of fish and everybody’s favorite, bacon. It’s quick, easy and destined to taste great. I mean, it has bacon in it, it has to be great, right?

Bacon Wrapped Tilapia

6 slices bacon

1 pound firm whitefish, like tilapia or cod, cut into 4 filets

1 tablespoon olive oil

1/2 red onion, thinly sliced

Salt and pepper, to taste

Parsley, to garnish

In a large non-stick skillet over medium-high heat, add the olive oil and warm until shimmering. Add in the red onion and saute until they are just starting to soften, about 3 minutes. Meanwhile, wrap the bacon slices tightly around the fish fillets and lightly season with salt and pepper. Add this fish to the pan and saute until the fish and bacon are done and the bacon is starting to crisp, turning halfway through cooking, about 8 minutes. Garnish with parsley ans serve.

That’s all there is to this one. You get the smoky flavor of the bacon added to the fish along with the bite of the red onion and you have a nice meal. I served this with plain white rice, but I also had some acorn squash on hand, so I decided to bake that and have it as our vegetable. I love the way acorn squash tastes when it has been baked or roasted, and it tastes even better when you add in a little brown sugar and maple syrup.

Baked Acorn Squash

1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter, softened
2 tablespoons maple syrup
Salt
Freshly ground black pepper

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

There you have it, a quick meal for a Sunday, or any day, for that matter. There’s not a lot of clean up involved for this one either, and I plan to use the leftover rice with some turkey chili that I also made today to have for dinner tomorrow and lunches this week.

That’s all I have for tonight. I do have a few recipes that I plan to try this week, including a shrimp dish that I picked up this week that looks pretty tasty. We’re also heading into the soups and stews time of year, so I plan to be making more things like that in the coming weeks, so we’ll have to check for some recipes for them as well. Until next time, enjoy the rest of your day and enjoy your meal!

 

Advertisements
 
Leave a comment

Posted by on October 14, 2012 in Cooking, Dinner, Seafood, Vegetables

 

Tags: , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

 
Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

a blog to share with you the best

%d bloggers like this: