One-Pan Fish With Bacon and Sweet Corn

If the fish has skin, cook skinless side first. Easier to turn over to cook other side.

The instructions do seem to suggest flipping, but I find that doing so almost invariably results in a messier presentation. I've had excellent success simply cooking fillets skin-side down, covered with a heavy lid, for a few extra minutes; the bottom obtains a nice sear, and the top remains tender and pretty.

Interesting discussion. When I cook skin-on fish (which is most of the time, since my fish of choice is steelhead trout from Costco), i start it in the skillet on low, skin-side down, and cook until the skin begins to crisp. I then flip to the already-seasoned skinless side down, cook until it begins to brown, peel the skin off and season the top side, and then put the formerly-skin-side back down long enough to brown and firm up: a bit of crust on both sides and our pup gets the crisp skin.

But it says 2-3 minutes per side...unless your fish are extraordinarily fresh, you're probably going to have to flip them yourself. :-)

You do realize that YOU don't have to eat it with bacon if you don't want to, right? And that someone following a vegan diet likely won't be eating fish?

Exactly right and this is a general rule for pan frying any skin on fish. Another fish frying 'tip' - lightly score the skin side before placing the fish in the pan. This will keep your fillet from 'curling' of 'bowing in the center' when you fry the skin side. Also, by searing the flesh side first, you infuse the flesh itself, and get some tasty crisping and coloring as well.

This is delicious. Added chopped tomatoes to the corn for flavor and color.

There are so many other recipes on this site without the ingredients you don't like - why not make those instead of complaining about this one? Bacon certainly hasn't ruined this dish for me!!

And you don't have to choose tilapia.

I made this for dinner tonight and it was delicious. Everyone enjoyed it. I did flip the fish. I cooked it all in a well seasoned cast iron skillet.

This was delicious with cod. I was in a hurry so used frozen corn and it was fine. I followed pretty much to the letter with an addition of some Trader Joe’s elote seasoning in the corn. Cast iron skillet created a nice crust.

When the oil is shimmering, lay the fish into the pan skin side down, with the short edge of the fish piece closest to you going down first (to prevent being splashed by the hot oil). When the edges of the fish begin to brown, reduce the heat to medium and cook until the fish has become opaque about ⅓ of the way up the sides, 3 to 4 minutes. Use a plating spoon to continuously baste the salmon with the hot oil to help cook it through, about 2 minutes. Flip once to "kiss" the other side, 30secs

Prepared as directed, using skin-off steelhead fillets. Excellent; a very nice combination, and really easy.

Smoked paprika is another way to get a smoked taste without meat. When I was vegetarian I used it in all my southern-style vegetables that called for fatback, lard, ham hocks, etc.

The skin of trout (which belong to the same family as salmon) is rich in omega-3 fatty acids and, if you scrape and wash off any residual scales before cooking, possibly the best part of the fish after crisping (as your pup knows).