Deviled Tilapia & Wilted Greens with Bacon

Deviled Tilapia & Wilted Greens with Bacon

For the Greens:

8 cups cut greens (such as: baby spinach, kale, romaine, red and green leaf lettuces, escarole)
2 to 3 green onions (finely chopped)
6 strips of bacon, cooked, drained (reserve the drippings) and crumbled
Kosher salt (to taste)
freshly ground black pepper (to taste)

For the Dressing:
3 tablespoons melted bacon drippings
3 tablespoons apple cider vinegar
1 tablespoon sugar

Combine the shredded lettuce and chopped green onion in a large bowl; sprinkle with salt and pepper. Combine the dressing ingredients in a saucepan and heat to boiling point; pour over the shredded lettuce mixture. Taste and adjust seasonings. Toss to mix. Serve at once.

For the Fish:

1/3 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
3 tablespoons mayonnaise
1/2 tablespoon Dijon mustard
1/2 tablespoon old fashioned grainy mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
4 Tilapia fillets
Kosher salt
Extra-virgin olive oil for drizzling

Position a rack 6 inches from the heat source and preheat the broiler. Combine the panko and 1 tablespoon parsley on a plate. Combine the mayonnaise, mustard, and cayenne in a small bowl. Season the cod on both sides with salt; brush the top with the mayonnaise mixture, then invert into the panko mixture, pressing to help it adhere. Drizzle a baking sheet with olive oil and top with the cod, panko-side up. Broil until the fish is just cooked through and the panko is crisp and golden about 6 minutes.

Serve the Tilapia with the greens.

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