6 servings

1 tomato, diced

1 medium jalapeño, deseeded and diced

1/4 cup died onion

1 clove garlic

1 tsp lemon juice

1 pinch salt

6 filets of fish (fish of your choice)

3 tbsp olive oil

Season all to taste

2 tbsp butter

1 pound shrimp, peeled

4 strips bacon, fried crisp and crumbled

2 tbsp flour

1/4 cup white wine

Preheat oven to 350º. In a bowl, combine tomato, jalapeño, onion, garlic, lemon juice and salt; mix well and refrigerate mix for 1 hour. Rub fish with olive oil and seasoning; transfer to a baking pan and bake until golden and flaky, about 10 to 15 minutes. In a skillet over medium heat, add butter and shrimp; sauté until shrimp are pink, about 3 to 5 minutes. Add mix from earlier and bacon, cook 2 minutes. Add flour; mix well. Stir in white wine; cook until sauce thickens, about 1 to 2 minutes. Remove from heat. Plate fillets and ladle sauce over top.