Tilapia and Mashed Yams with Bacon-Thyme Breadcrumbs
ADAPTED FROM EPICURIOUS
- 2 slices low sodium bacon, chopped
- 1/3 cup plain panko bread crumbs
- 1/2 tsp poultry seasoning
- 1/2 tsp dried thyme
- salt and pepper
- 2 medium yams (red-skinned sweet potatoes), pierced all over with fork
- 1 tbsp butter, divided
- 2 tbsp light sour cream
- 1/2 tsp dill
- 2 tilapia fillets
Sauté bacon in large nonstick skillet over medium heat until crisp. Transfer to small bowl. Add breadcrumbs and 1/2 teaspoon poultry seasoning and 1/2 teaspoon dried thyme to drippings in skillet; stir over medium-high heat until breadcrumbs are almost crisp, 5 minutes. Transfer to bowl with bacon. Cool (reserve skillet). - This is the part that I did before running.
Place yams on plate and microwave on high until very soft, 5 to 8 minutes per side, depending on size of yam. Transfer yams to work surface. Cut yams in half lengthwise; scoop out pulp and place in medium glass bowl. Discard skin. Add 1/2 teaspoon dill, 1/2 tablespoon butter, and 2 tablespoons sour cream to yams; mash until almost smooth. Season to taste with salt and freshly ground black pepper.
Sprinkle fish fillets with salt and freshly ground black pepper. Melt remaining 1/2 tablespoons butter in same nonstick skillet over medium-high heat. Add fish fillets and cook until golden brown on outside and just opaque in center, 3 to 4 minutes per side. If necessary, re-warm yams in microwave. Divide mashed yams among 2 plates. Top each serving with 1 fish fillet, sprinkle generously with bacon-thyme breadcrumbs, and serve.
|finished product ... bad lighting like usual|
After I cooked the bacon and breadcrumbs, I set the bowl aside and headed outdoors. I ran 3.6 miles in 31 minutes. Once I was done running I stretched, drank some water, cooled down enough to finally shower, and then finished our delicious meal. On the side I cut up some grape tomatoes and cucumbers and drizzled them with balsamic vinegar and added freshly ground black pepper and some dried basil.
This was a great recipe and the modifications I made actually worked out. Way to go Chris for suggesting I use thyme instead of sage. I had read online that there is sage in poultry seasoning so I used both spices in hope of a good substitution; they worked just fine.