Tilapia Clubs

{"handle":"tilapia-clubs","title":"Tilapia Clubs","seoTitle":"Tilapia Clubs","image":"https://images.ctfassets.net/vmuke7sdou62/57pE1w2NPoy73spjVKeOGr/34fecbfad70272eb41d242424c715ecb/MTI1NjQwMDQxMDQ0MTc2ODY2.jpg","ingredients":"

• 8 slices bacon, center cut
• 2-2 ½ pounds of tilapia – get 4 large filets and cut across into 8 equal pieces
• Salt and pepper
• 1 cup flour
• 1 cup corn meal
• 1 teaspoon chili powder, 1/3 palmful
• 2 teaspoons ground coriander, 2/3 palmful
• 2 teaspoons dry dill or 2 tablespoons fresh, eyeball it
• 5 tablespoons EVOO (Extra Virgin Olive Oil), divided
• 1 heart romaine lettuce, shredded
• 2 plum tomatoes, halved lengthwise then thinly sliced into half moons
• The juice of 1 lemon

","preparation":"

Preheat oven to 375°F. Arrange the bacon on slotted broiler pan and place on highest rack of the oven. Cook until crisp, 20-25 minutes.\n\nSalt and pepper the fish on both sides.\n\nCombine the flour, cornmeal, chili powder and dill in a shallow dish. Gently press and coat the fish. \n\nHeat 3 tablespoons EVOO, 3 turns of the pan, in a large nonstick skillet over medium to medium high heat. Add the fish and cook until deeply golden on both sides, 8-10 minutes.\n\nWhile fish cooks, toss the lettuce and tomatoes with lemon juice, 2 tables EVOO and salt and pepper.\n\nCut the bacon strips in half so you have 16 halves. \n\nLayer the meal like this: tilapia, criss-cross half strips of bacon, a pile of lettuce, tilapia, criss-cross of bacon, salad.

","tags":"broil,dinner,fish and seafood","publishDate":"2007-11-03T07:00:00Z","status":"Pending","author":"rachael-ray"}