I’ve encountered many people who are shocked that I eat real pork bacon, being that I’ve kept off fifty-five pounds for close to twenty years. Others are shocked that I include it in my cookbooks. The interesting thing to realize is that center-cut bacon—real pork bacon that’s 35 to 40 percent leaner than other pork bacon—is often as lean as most turkey bacon, yet it tastes like real bacon because it is. The flavor is much stronger than turkey bacon and doesn’t have that turkey aftertaste many brands of turkey bacon do. When buying fish, I often opt for frozen individually wrapped fillets. They’re usually fresher than those I find at the fish counter, and I buy them when they go on sale so I can always have some handy in my freezer.
Recipe information
Yield
makes 2 servings
Ingredients
Preparation
Step 1
Preheat the broiler. Line a small baking sheet with nonstick aluminum foil. Lightly mist the foil with spray.
Step 2
If using 2-ounce fillets, stack them in pairs, smooth sides together, creating 2 4-ounce “fillets.” Season both sides of each fillet with garlic powder, salt, and pepper. Starting at the narrower end of one of the fillets (or fillet couplings), wrap 2 of the bacon strips around the tilapia so they cover as much surface area of the fish as possible. Repeat with the remaining fillet (or fillet coupling) and bacon.
Step 3
Broil until the bacon is cooked and the fish flakes easily, 5 to 6 minutes per side. Serve immediately.
nutrition information
Step 4
Each serving has:
Step 5
Calories: 133
Step 6
Protein: 25g
Step 7
Carbohydrates: 0g
Step 8
Fat: 6g
Step 9
Saturated Fat: 3g
Step 10
Cholesterol: 70mg
Step 11
Fiber: 0g
Step 12
Sodium: 306mg
