Bonkers for Bacon Fatte

Wayzata home cook starts a popular blog.
Michele Eggert Phillips’ cilantro lime yogurt sauce.

Looking for a change of pace and to get back to her (tasty) roots, Michele Eggert Phillips launched Bacon Fatte, an online portfolio and blog that celebrates all things food. After 12 years of owning and managing Florét, a floral and design boutique in Wayzata, Eggert Phillips decided that it was time for a new endeavor. She started working as an independent marketing consultant for small businesses and national brands but soon realized her passion was elsewhere. “I enjoyed working with hospitality and food and lifestyles and travel,” she says.

While still consulting for small businesses, Eggert Phillips started Bacon Fatte and began blogging about her life, especially about the different dishes she prepared and enjoyed with her husband, Rick, and their friends and family.

Eggert Phillips’ blog is a collection of her favorite recipes, some inspired by local restaurants, all inspired by deliciousness, and memories of meals prepared by her mother and grandmother on their family’s farm in Glencoe. “In my heart of hearts, it’s just like a lot of other people who are passionate about food and cooking and keeping that family-around-the-farmhouse-table, homemade history alive,” she says. “There’s nothing better in the world than having family around the table enjoying the food you made and a glass of wine. This is my virtual table.”

Grilled Halibut with Caper Butter, Tomatoes and Lime


  • 2 Tbsp. butter
  • 1 Tbsp. capers
  • 1 Tbsp. caper brine
  • 5–10 cherry or grape tomatoes, halved or quartered
  • ¾–1 lb. fresh halibut filet, 1 to 1½ inches thick
  • 1 Tbsp. olive oil
  • Salt and fresh cracked pepper


In a small bowl, add butter, capers and caper brine and microwave it for 30 to 45 seconds until butter is completely melted. Add halved or quartered tomatoes while butter and caper sauce is still very warm. Stir to combine all ingredients and set aside.

Place the halibut filet skin side down on a plate and drizzle with olive oil. Gently rub the top, sides and bottom of the filet with the oil to make sure it’s completely covered. Add salt and pepper to taste.

Cook halibut filet for four to six minutes per side until the internal temperature reaches 140 degrees F. The thickest areas of the filet will be just slightly opaque. Remember, fish will continue to cook a bit after it’s removed from the cooking surface.

Plate the filet and spoon the caper butter and tomatoes over the top of the fish. To garnish, add a squeeze of fresh lime juice and sprinkle with fresh chopped parsley.

For more inspiration, follow Bacon Fatte on Facebook, Twitter and Instagram.