Yes. Three of my favorite things. Garlic. Bacon. And butter. Can you tell that I have the genes of a sweet little Oklahoma Grandma running in my veins? I even used my cast iron skillet!! She’d be so proud. 🙂 Anywho. Despite the sound of the title…I believe this to be at least decently healthy and light! If you have followed me long, you know that I don’t have a problem with a little butter now and then. Sure, don’t go deep frying it and eating it by the stick (yes, I have seen people do that on Food Network.) But a bit here and there is alright. 🙂 And I used turkey bacon from the health food store. No nitrites yaaaay!! Wanna see my favorite brand? Mr. Rodgers and I have tried multiple brands of turkey bacon and we always come back to this one: BAM!
LOVE IT. You should too.
So now that we all feel better….let’s discuss this wonderful recipe I adapted from Coastal Living on myrecipes.com. I realize that the title is a little generic, and I will tell you why. The original called for Cod. Yum. I love Cod. But I was already about to hit my limit on the budget, so I used Haddock instead, which was cheaper and still heavenly. However…I think this would go well with pretty much any fish. Like salmon. I flipping love salmon. Gaaaaaaah! So basically…whatever fish is your fave…try cooking it this way and you will love it. That is…if you share my love for garlic, bacon, and butter. And if you don’t…I don’t really know if you are human.
So, here’s what you need:
- 1/4 C Butter, softened
- A Squeeze of Cilantro Paste
- 1-2 Garlic cloves, minced
- 2 tsp Red Onion, minced
- 1/2 tsp Dijon Mustard
- 1 Tbsp Gluten Free flour of choice (I was going to use almond, realized I was out, and used a GF multipurpose)
- Juice of 1 Lemon
- 2-3 Pieces Turkey Bacon
- Salt and Pepper
- 2 Tbsp Coconut Oil
- 4 Fillets Haddock (Or your favorite!)
And here’s how you do it:
- Preheat oven to 450 degrees.
- Place bacon in a pan and heat until just cooked through and starting to crisp. Cut or crumble into small pieces
- Mix everything but the fish and coconut oil in a bowl. I mashed mine together with a fork to create a sort of paste.
- Heat coconut oil in an oven safe skillet over medium-high heat. Salt and pepper fillets then add to pan. Cook for about 3 minutes, then flip.
- Top each fillet with a spoonful of butter mixture and continue to cook until almost melted, just a minute or so.
- Slide pan into oven and cook until done all the way through, fish is opaque and flakes easily with a fork!
Here is mine, with some Kale Chips for a perfect lunch!!