dairy free · egg-free · Fish / Seafood · Gluten Free · lunch

Smoked Paprika and Curry Tilapia with Ginger & Bacon Broth

Tilapia was on special at the grocery store and once back home wondering what to do with it, I saw the piece of ginger and some bacon I had in the fridge.  I then went to the spice isle of my cupboard and the rest is history as they say.  It was rich, satisfying and delicious  and well, what wouldn’t be delicious with some added bacon (of course you could omit the bacon part no problem)!

Start by rendFeatured imageering the bacon in a frying pan and set aside the crisp bacon to garnish your finished plate on some paper towel.  Take half the fat from the bacon, pour into a small pot and add the shallot and ginger and cook over medium heat until shallot is translucent, then add the curry and smoked paprika and stir for another minute or two. De-glaze with white wine and reduce by half, then add the chicken broth and simmer until remaining meal is ready (this broth could also be made in advance, frozen for future use or would even make a terrific base for a soup).

In the meanwhile you may prepare your veggies by steaming or boiling and reserve on the side while you cook the fish. (I opted here for a few baby potatoes, some yellow string beans and bok choy.)

For the fish, heat the bacon fat in the frying pan, and sprinkle the tilapia with the smoked paprika and curry powder on both sides and cook over medium heat (about 3 to 4 minutes on each side, until you can easily flake the fish with a fork).

Assemble your masterpiece by placing some broth in the bottom of a shallow bowl and place your fish and vegetable of choice and top with the bacon.  All that is left to do is enjoy and I won’t tell if you slurp your broth at the end (it is worth it!).

Ingredients for 4 portions:

For the broth:

  • 6 strips of bacon sliced (about half a package for 4 portions)
  • 1 shallot minced
  • 1 inch piece of ginger minced
  • 1/4 tsp of smoked paprika
  • 1/2 tsp of curry powder (use only 1/4 if hot madras type)
  • 1/2 cup of white wine
  • 2 cups of chicken broth

For the fish:

  • 4 tilapia fillets
  • 1/4 tsp of smoked paprika
  • 1/4 tsp of curry powder
  • remaining bacon fat
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