Sunday, April 11, 2010

Tilapia with Bacon, Peanuts and Leeks

While serving an LDS Mission I spent a few months serving in the town of Weimar Germany. It is one of my favorite places that I have ever had the great opportunity of visiting . . . much less living in. It was such a lovely town, filled with wonderful people, incredible history and just an enticing layout and feel. If you are ever in Germany or planning a trip their I would definitely recommend giving Weimar a visit (and countless other towns and cities!!!). Anyways their was an "American Steakhouse" called Texas in the town that we would frequent from time to time, this recipe comes from a dish that I had there and have never forgotten. I know that the combo of peanuts, bacon and leeks/onions may sound a little strange to some . . . but don't knock it til' you try it is all that I have to say!
I used turkey bacon and leaks while making it the other day . . . but the original that I had in Germany utilized crisp bacon, caramelized onions and peanuts. Divine, divine! You can also use any mild white fish of your choice instead of Tilapia if you wish. All that I can say is that the medley of flavors is amazing! I would love to make this in a dutch oven camping!
Tilapia with Bacon, Peanuts and LeeksRecipe by: Emily
4 Tilapia fillets, or any mild white fish
6 strips of Bacon
1 -1 1/2 cups of Lightly Salted Peanuts
1 cup chopped Leeks, clean well . . . you can also substitute onions or shallots
1 cloved Garlic, minced
Olive Oil
1/2 cup Flour
Seasoning Salt

1. Dice the bacon strips and add them to a large skillet over medium low heat and allow them to render down and crisp.
2. While the bacon is cooking chop and clean the leeks, set aside. Lightly flour the fish fillets in flour seasoned with salt and pepper or seasoning salt and pepper.
3. Remove the bacon from the pan with a slotted spoon and set aside. Leave the bacon drippings in the pan and heat the skillet over medium heat. Add a tablespoon of olive oil or butter to the pan (or a combo of both) if needed to cook the fish in. Brown the fish fillets on both sides in the bacon fat until cooked through. Set aside on a platter and cover with tin foil to keep warm.
4. Add the leeks to the skillet along with a tablespoon of additional butter if needed. Cook the leeks for a few minutes until they begin to soften. Add the peanuts and minced garlic to the leek mixture and continue to cook until the peanuts begin to lightly brown and the leeks are soft. Add the crisped bacon back to the pan and cook for another minute or two. Taste mixture and season with additional salt and pepper if needed. Spoon mixture over fish fillets and serve. Enjoy!


teresa said...

BACON! this looks amazing! what a gorgeous dish.

Green Eyed Girl said...

Hi Emily... my name is Vicki and your favorite father-in-law gave me the link to your blog. I have been "stalking" you for a few months now. I came across this website today and thought of you...
You have such great recipes and it looks like they showcase some of the blogs. Just a thought... have a great day and thanks for all of your wonderful ideas! Huggies... Vicki

Emily said...

Hi Vicki, thanks for the heads up on the website. My F.I.L is awesome!!! I am one spoiled girl to have married into such an amazing family! You blog has darling ideas!!! Crafty and creative!

Lyndsay said...

Hi Emily- I have been loving your blog and I noticed today that you have our button up (Simply Utah)! That is so awesome! We just started a Utah blogroll and would love to add you to it. Would you mind visiting our site and entering your information through the red icon? That would be so great! Thanks so much-
Lyndsay Jensen
Simply Utah

Rick McLaughlin said...

Made this tonight - totally incredible. The only change I made was to add kale and baby spinach to the leek so that there was more of a "greens/side." But, my young children, who have immensely discerning tastes, loved it! Thanks!