Menu Plan Monday: Great New Recipe!

So I haven’t gotten back into my Menu Plan Monday’s yet since our little guy arrived, but I did come across a great new 30 minute meal by Rachel Ray that I had to share! We had it for dinner the other night and the family loved it! If you love fish, then you’ll love this little dish and it was really easy to cook! It was actually my first time attempting to cook fish…so if I can do it, anyone can!

(Thanks to my neighbor Terri that lent me the coriander and dill in a pinch!)

Tilapia Club Stacks
Ingredients:
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 cup flour
1 cup 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

Directions:
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 tablespoons 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 tablespoons 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.

To find other great recipes and full menu plans for the week, be sure to check out Org Junkie.