Friday, September 23, 2011

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.




  1. Hey Gina, Bacon does need to be part of this sandwich without a doubt! I also would venture that the avocado and fried green tomatoes need to be included as well! Hope your week is on the upswing;-)

  2. To bacon or not to bacon? I'm glad you decided yes, the sandwich looks and sounds amazing. Great photos!

  3. This sandwich is absolutely fab! I'm not sure if bacon is a necessity in life but it sure does make it better :-) I hope you have a wonderful weekend!

  4. Your sandwich is delicious, with bacon or not. The bacon puts this sandwich over the top. I especially like the addition of the avocado.

    Hope you get a chance to rest this weekend:)

  5. Gorgeous sandwich sweetie! My boys are bacon crazed, I attribute their obsession to having a veggie mom ;)
    Hope you are sorting things out to a happy balance...big hugs

  6. Ah that looks amazing! This sandwich blows my mind! It's a master of a sandwich for sure. Nicely done!

  7. FanTASTic sandwich, Gina. Yep, I am pretty sure bacon is central to happiness, any happines...but even better for sandwich happiness.

  8. You are an artist Gina when it comes to presenttion; this looks so good and halibut is my husband'' favourite.

  9. That's a gourmet sandwich, Gina! It looks really drooworhty!

  10. My husband would argue that the bacon is definitely necessary. I'm on your side with the avocado though :)

  11. While I'm not really a big sandwich fan, this one looks really tempting. I love fish! And the avocado combo works wonders for me! Good luck with the rain... we haven't seen the sun since May... well, OK, I might be exaggerating just a bit, but I haven't seen it all week and it's drizzling.

  12. This looks so so good...and bacon is always a good thing in any food, IMO! Maybe you could crumble the bacon into the mayo before spreading. Maybe that would keep the flavor without impacting the texture of the fish as much? I think this is about a perfect sandwich...avocado and bacon? Sign me up!!

  13. Just mouthwatering...looks so easy to prepare and delicious.

  14. This is one great sandwich! And off course the bacon has to be in it. No doubt about it. I like the crust you made on the tomatoes and the additional avocado!
    Hope you had a great weekend. I’m enjoying the few hours I have left before Monday starts again.

  15. Oh, my. I love everything about this delectable sandwich! Too bad it wouldn't mail I'd be happy to pay COD :) Gorgeous photos, too~

  16. Love the blackened halibut, and fried green tomato combo...Oh, and let's not forget the bacon...LOL
    Avocado works well with everything, as far as I'm concerned. I wish I could grab this yummy sandwich through the screen. Now, you are seriously making me crave for it:DDD

  17. That is like the best BLT ever!! I have never cooked fried green tomatoes...but I am SO curious and I just love your blackened halibut. That is just simply fabulous!!

  18. You had me at fried green tomato. Love it!!!