Bacon, cabbage, and apples are a classic combination. Here, a very small amount of bacon is cooked, the fat is drained, and the pan is wiped dry, leaving crisp bacon bits to accent the vegetables without much fat. Meaty-flavored tilapia holds up well to the cabbage-apple flavor, but other good options are grouper, red snapper, or halibut fillets.
- ¼ cup water
- 1 slice bacon (¾ ounce), coarsely chopped
- 2 teaspoons olive oil
- 2 onions, finely chopped
- 4 cups shredded cabbage (12 ounces)
- ¾ pound all-purpose potatoes, thinly sliced
- ¾ cup apple juice
- ½ teaspoon salt
- 4 tilapia fillets (6 ounces each)
- ½ cup chopped fresh dill
1. In a large nonstick skillet, heat the water over medium heat. Add the bacon and cook until the bacon has rendered its fat, the water has evaporated, and the bacon is lightly crisped, about 5 minutes. Remove the bacon with a slotted spoon. Pour off the fat from the skillet and wipe the fat out with paper towels (it’s okay to leave a film of fat in the pan).
2. Add the oil to the skillet and heat over medium heat. Add the onions and cook, stirring frequently, until golden brown, about 10 minutes.
3. Add the cabbage and cook, stirring frequently, until lightly browned, about 10 minutes. Stir in the reserved bacon, the potatoes, apple juice, and¼ teaspoon of the salt. Cover and cook until the potatoes are tender, about 10 minutes.
4. Sprinkle the fish with the remaining¼ teaspoon salt and scatter the dill over one side of the fish. Fold the fillets in half over the dill. Place the folded fish on top of the vegetables. Cover and cook until the fish just flakes when tested with a fork, about 5 minutes.
Makes 4 servings.
Nutrition per serving: 360 calories, 8g total fat (2g saturated), 4g dietary fiber, 31g carbohydrate, 39g protein, 490mg sodium.
A good source of: niacin, potassium, selenium, thiamin, vitamin B12, vitamin B6, vitamin C, vitamin D, vitamin E.
Also see 11 Recipes for Fish.