Fish with Bacon, Onion and Tomatoes

 

4

slices thickly sliced smoked bacon, diced

1/2

cup thinly sliced onion

1/2

cup Original Bisquick® mix

1/4

cup cornmeal

1

egg

1

lb tilapia fillets, about 1/2 inch thick, cut into 4 serving pieces

1

can (14.5 oz) diced tomatoes with green chiles, undrained

• 1 In 12-inch nonstick skillet, cook bacon over medium-high heat 5 to 8 minutes, stirring occasionally, until browned. Remove bacon from skillet with slotted spoon; set aside.
• 2 Reduce heat to medium. Add onion to bacon fat; cook 5 minutes, stirring occasionally. Meanwhile, in shallow dish, mix Bisquick mix and cornmeal. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
• 3 Remove onion from skillet with slotted spoon; set aside. Place fish in skillet with bacon fat. Cook over medium heat 3 to 5 minutes, turning once, until lightly browned.
• 4 Add tomatoes to skillet. Reduce heat; simmer about 5 minutes or until fish flakes easily with fork. Top fish with bacon and onion before serving.