- 2 cups water
- 1 tablespoon fine sea salt
- 2 teaspoons sugar
- 4 (6-ounce) firm white fish fillets
- 1 tablespoon olive oil
- salt, to taste
- 1 slice center-cut bacon, chopped
- 1 garlic clove, thinly sliced
- ¼ teaspoon hot smoked paprika
- 2 plum tomatoes, seeded and diced
- 2 tablespoons butter
- Add the water, 1 tablespoon salt, and 2 teaspoons sugar to a shallow dish, stirring until the salt and sugar dissolve. Add the fish and let sit in the mixture for 20 minutes. (This brine helps keep the fish moist during cooking.)
- Heat a large saute pan over medium heat. Add the bacon to the pan and cook for 5 minutes or until the bacon is almost crisp, stirring occasionally.
- Add the garlic. Cook for 2 minutes, stirring frequently. Add the smoked paprika and cook for 20 seconds, stirring constantly. Add in the tomatoes and cook for an additional 3 minutes.
- Stir in the butter. Remove from heat and add to a bowl. Keep warm.
- Remove the fish from the brine and pat dry. Heat the a grill pan over medium high heat. Add the olive oil to the pan. Sprinkle the fish with salt (maybe ⅛ teaspoon) and add to the pan, skin side up.
- Cook for 3-4 minutes, turn and cook for another 3-4 minutes or until fully cooked through.
- Add the fish to a plate and top each serving with about 2 tablespoons of the tomato mixture.
Source: I Can Cook That
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