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
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Steps
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.
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For milder seasoning, use a can of diced tomatoes with Italian herbs, such as basil, garlic and oregano.
Serve with steamed broccoli and a quick-cooking blend of white and wild rice for an easy, colorful weeknight meal.
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