Blackened Halibut, Fried Green Tomatoes and Bacon Sandwich

How is it that my calm and centering weekend was followed by a week of torrential downpours?  This week has left me drained, yet surprisingly hopefully.  Take this sandwich for instance, don't get me wrong it was insanely delicious, but I felt conflicted as to whether or not the bacon was a necessary component of the equation.

I do love bacon, but is it absolutely necessary for a happy life?  What does the bacon add other than a savory, smoky, salty edge.  Would the sandwich be just as good and flourish without the bacon?  There are some things that are integral to the sandwich, such as the bread.  The avocado, yep that was necessary in my opinion. 

So how could something so good ended up going so wrong?  I'm still working that one out.  But I did work out the fact that you do need to try this sandwich and that the bacon needs to be a part of it. 



Blackened Halibut, Fried Green Tomatoes and Bacon Sandwich

2 pounds halibut fillets – you need 4 filets

2 large green tomatoes

1 pound apple wood smoked bacon

1 large loaf focaccia bread

1 avocado

½ cup mayo

2 tsp. lemon juice

2 tbsp. Emeril’s original essence (or blackening spice)

1 cup dried polenta (or cornmeal)

1 tbsp. granulated sugar

2 tsp. salt

1 tsp. freshly ground black pepper

½ tsp. cayenne pepper

1 cup buttermilk

Canola oil for frying

1) Wash and pat dry the halibut and set aside.

2) Place bacon on a baking sheet and cook in a 375 degree F oven for 15-17 minutes or until crispy. Drain on paper towels.

3) In a large skillet add about 1 cup of oil or enough to cover the bottom by ½”. Heat the oil on medium high.

4) In a small bowl combine polenta, sugar, salt, black pepper and cayenne pepper. In another bowl add buttermilk.

5) Cut the green tomatoes into ¼” thick slices, dip in buttermilk, then polenta mixture. Place the dredged tomatoes into the hot oil carefully and fry on each side for about three minutes, until crispy. Set on a rack to drain.

6) Heat a large skillet on medium high heat, when really hot add 1 tsp. of canola oil and add the fish. Cook 3 minutes per side or until firm. Remove from heat; remove any skin and bones from the fish.

7) In a small bowl combine mayo and lemon juice. Set aside.

8) Slice the focaccia in sandwich sized pieces and toast the pieces on a flat griddle.

9) Slice the avocado and start layering your sandwiches. Layer with the following: Generous amount of mayo, a piece of halibut, bacon (your choice), tomatoes and avocado.

Optional: Wear bib, although I did enjoy the juice cooling my chin as it ran down.

Makes 4 sandwiches.

Enjoy,

Gina