Instructions

• 1 Heat a skillet over medium heat. Add the bacon to the pan and cook for 5 minutes or until crisp, stirring frequently. Remove the bacon from the pan onto a paper towel lined plate and set aside.
• 2 Add olive oil, onion, bell pepper, celery, and thyme to the drippings in the pan and cook for 5 minutes or until the vegetables are crisp-tender. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the corn, cayenne, and salt. Cover, reduce heat to low and cook for 8 minutes, stirring occasionally. Stir in the bacon.
• 3 Combine the remaining salt, paprika, and black pepper in a bowl. Rub the spice mixture over the tilapia filets. Add oil to the pan and swirl to coat. Place the fish in the pan and cook for 3 to 4 minutes per side (for store bought filets) or until the fish flakes easily. As the filets we use are HUGE, our cook time is a bit longer 6 to 7 minutes per side.
• 4 Serve with the corn hash.