8 bacon slices; center cut

2 to 2 ½ pds Tilapia (4 lg fillets and cut across into 8 equal pieces)

Salt and Pepper

1 C. flour

1 C. cornmeal

1tsp chili powder

2 tsp group coriander

2 tsp dried dill

5 tsp EVOO (extra virgin olive oil)

Romaine Lettuce (I substituted with Kale–finely chopped)

2 Plum Tomatoes (halved lengthwise then thinly sliced into half-moons)

Juice of 1 lemon

 

Preheat over to 375. Cook bacon until crisp for 20 -25min. Cut the bacon strips in half so that you have 16 halves. Season the fish on both sides with salt and pepper. Combine the flour, cornmeal, chili powder, coriander, and dill in shallow dish. Coat the fish with the cornmeal mixture, pressing gently to adhere. Heat 3 T. EVOO, 3x around the pan, in a large non stick skillet over medium to medium high heat. Add the fish and cook until deeply golden on both sides, 8-10 minutes total. Remove and set aside. Toss the Kale and tomatoes with the lemon juice in skillet (may need 2 T. more of EVOO) and salt and pepper. Cook for about 2 minutes…do not overcook. Kale should be soft but not wilted. Layer each serving in a stack like this: a tilapia fillet, 2 crossed half-strips of bacon, a pile of salad, a second pile of tilapia fillet, another bacon criss-cross, and a final mound of salad.