INGREDIENTS:

• 2 cups water
• 1 tablespoon fine sea salt
• 2 teaspoons sugar
• 4 (6-ounce) firm white fish fillets
• 1 tablespoon olive oil
• salt, to taste
• 1 slice center-cut bacon,  chopped
• 1 garlic clove, thinly sliced
• 1/4 teaspoon hot smoked paprika
• 2 plum tomatoes, seeded and diced
• 2 tablespoons butter

INSTRUCTIONS:

1. Add the water, 1 tablespoon salt, and 2 teaspoons sugar to a shallow dish, stirring until the salt and sugar dissolve. Add the fish and let sit in the mixture for 20 minutes. (This brine helps keep the fish moist during cooking.)
2. Heat a large saute pan over medium heat. Add the bacon to the pan and cook for 5 minutes or until the bacon is almost crisp, stirring occasionally.
3. Add the garlic. Cook for 2 minutes, stirring frequently. Add the smoked paprika and cook for 20 seconds, stirring constantly. Add in the tomatoes and cook for an additional 3 minutes.
4. Stir in the butter. Remove from heat and add to a bowl. Keep warm.
5. Remove the fish from the brine and pat dry. Heat the a grill pan over medium high heat. Add the olive oil to the pan. Sprinkle the fish with salt (maybe 1/8 teaspoon..very little) and add to the pan, skin side up.
6. Cook for 3-4 minutes, turn and cook for another 3-4 minutes or until fully cooked through.
7. Add the fish to a plate and top each serving with about 2 tablespoons of the tomato mixture.