Redtail_Watcher;535673; said:
Pan Fried Tilapia
Diana Rattray
Course : Dinner, Entree, Main Course
Special : Easy, Quick
Type of Prep : Fry, Sauté
Cuisine : Southern, U.S. Regional
Occasion : Family Dinner
Serve this flavorful tilapia with French fries or rice and your favorite vegetables.
INGREDIENTS:
* 2 to 3 tablespoons vegetable oil
* 1 cup panko bread crumbs, or use fine dry bread crumbs
* 1/2 teaspoon salt
* 1/4 teaspoon ground paprika
* 1/4 teaspoon onion powder
* dash leaf thyme
* dash ground pepper
* 1 teaspoon parsley flakes
* 6 to 8 tilapia fillets
* 1/3 cup Creole mustard or a spicy brown mustard
* 1/3 cup light mayonnaise
PREPARATION:
Heat oil in a large skillet over medium heat.
In a food processor, combine panko bread crumbs and seasonings; pulse several times, or until bread crumbs are fine. Combine mustard and mayonnaise; coat tilapia fillets with the mixture then coat with bread crumbs.
Fry the coated tilapia fillet in a single layer, turning carefully after about 3 to 4 minutes. Cook for about 3 to 4 minutes longer, or until cooked through and lightly browned.
Serves 4 to 6.
Baked Tilapia and Fresh Spinach
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
Serve this easy and tasty baked tilapia dish with a rice pilaf or baked potatoes.
INGREDIENTS:
* 4 to 6 tilapia filets
* cooking spray
* 8 to 12 ounces baby spinach, cleaned
* 1/4 cup chicken broth
* 1/4 teaspoon onion powder
* salt and pepper
* Creole seasoning blend
* 1 small tomato, chopped
* 4 green onions, thinly sliced
PREPARATION:
Spray a 9x13-inch baking dish with cooking spray and add the spinach. If necessary to make the spinach fit it into the baking dish, steam or saute the spinach for a minute or two to wilt slightly.
Sprinkle spinach with salt and pepper and onion powder; add the chicken broth.
Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350° for 25 minutes, or until fish flakes easily with a fork.
Serves 4.
Broiled Tilapia with Sweet Potato Crust & Vanilla Cream Sauce
* Two 6 ounce tilapia fillets, seasoned
Filling
* 3 sweet potatoes, cooked and peeled (14 ounces after cooking)
* 3 teaspoons fresh lemon juice
* 4 teaspoons fresh orange juice
* 1 tablespoon unsalted butter
* 1 teaspoon salt
* 1/2 teaspoon minced ginger
Crust
* 3 graham crackers
* 1 cup roasted pecans
* 2 tablespoons melted butter
Sauce
* 5 tablespoons heavy cream
* 1 tablespoon pure vanilla extract
* 2 tablespoons fish stock, crab or shrimp stock, or water
* Pinch of seafood seasoning or Creole seasoning
1. Grind the sweet potatoes, juices, butter, salt and ginger together and set aside.
2. Grind the graham crackers, pecans and butter together.
3. Cover the fish with the sweet potato mixture, then sprinkle the pecan mixture over the sweet potato mixture.
4. Broil the fillets until golden brown, approximately 4 minutes.
5. In a 6 inch skillet, add the cream, vanilla, seafood stock (or water) and seasoning. Bring to a boil and cook for 45 seconds, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon.
6. Pool the sauce on a plate, place the broiled fish fillet on top and serve.
Serves 2
Recipe from Gabrielle and the American Tilapia Association
