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Tilapia Clubs

Tilapia Clubs


  • 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


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. Salt and pepper the fish on both sides. Combine the flour, cornmeal, chili powder and dill in a shallow dish.  Gently press and coat the fish.  Heat 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. While fish cooks, toss the lettuce and tomatoes with lemon juice, 2 tables EVOO and salt and pepper. Cut the bacon strips in half so you have 16 halves.  Layer the meal like this: tilapia, criss-cross half strips of bacon, a pile of lettuce, tilapia, criss-cross of bacon, salad.