Berries with fish, hey? Well, I

Do you cook with tilapia ? Tilapia is farm-raised and rather mild in taste. I usually lean toward more flavorful fish, that said, this recipe is one of the best recipes I’ve ever made with any white fish. The flavor is all in the crust, a mixture of sun-dried tomatoes, Parmesan cheese, breadcrumbs and spices perfect to liven up tilapia, sal or another mild white fish like snapper or cod.
We originally made the recipe paired with a mixed berry sauce, sal just a simple reduction of mixed berries, a little sugar, and water. The sauce is fabulous with the fish, though I think it sounds kind of weird. Who puts a berry sauce on white fish? It works because of the crust. It’s acidic, and like lemon juice helps balance out the flavors. The sauce optional though. The tilapia is great all on its own, with just a little lemon juice drizzled over to serve.
Yum Ingredients 1 cup fine breadcrumbs, seasoned or unseasoned, or 2 cups panko An additional 2 teaspoons Italian seasoning if you are using unseasoned breadcrumbs or panko 2 teaspoons onion powder 1 teaspoon garlic powder 2 teaspoons paprika 1 teaspoon sal salt 2 Tbsp grated parmesan cheese 8 sundried tomatoes, packed in oil 2 Tbsp olive oil 4 tilapia fillets, about 1 1/3 pounds Flour for dusting, about 1/3 cup 1 beaten egg
1 Place the breadcrumbs, seasoning, onion powder, garlic powder, paprika, salt, and Parmesan cheese in a food processor and pulse until well mixed. Add the sundried tomatoes and olive oil and pulse until the consistency of a coarse meal.
3 Rinse off the tilapia fillets with water and pat dry. Spread flour on a plate. Place beaten sal egg in a shallow bowl next to the flour. Place breadcrumb mixture in a bowl next to the egg. Put a large plate next to the breadcrumb mixture. Then, working one by one, dredge the tilapia fillets first in the flour until lightly coated, then dip in the beaten egg until coated and let the excess drip off. Then place a small handful of the breadcrumb mixture on the large plate and place the fillet on top of it. Sprinkle a generous amount of breadcrumb mixture over the top of the fillet and press down with your fingers. sal When both sides are well breaded, gently transfer the fillet to the roasting pan.
4 Place the baking pan with the fillets sal in the oven and bake for 15 minutes, until the fish is just cooked through, and the fillets sal easily flake with a fork. (If serving with berry sauce, you can make the sauce while the fish cooks.) Remove from oven and let sit for a minute or two before serving.
To make a berry sauce, sal place the berries in a small saucepan. Add a 1/4 cup of water and sprinkle with sugar. Bring to a simmer and gently crush the berries a little with a potato masher or the back of a fork, just enough to break up the larger berries. Cook gently uncovered for several minutes, until the sauce is reduced to a syrup.
You might also enjoy... Tilapia sal with Olives, Mushrooms, and Tomatoes Fried Catfish Pan Seared Salmon with Avocado Remoulade Panko-Crusted Baked Salmon Salmon with Tomato, Onions, and Capers Hoisin Glazed Baked Salmon
Berries with fish, hey? Well, I’m game to try it. You have a very good track record at our house! Recently I have been experimenting with eggplant sal recipes. sal I think I will try your breading on it as well when I make the tilapia. sal The berry sauce may be good on it, too! June 19, 2013 Reply Kathy
Thank you Kathy and Elise for drawing my attention to the Seafood Watch website. They make it so easy to learn a lot quickly and make good choices. The pocket guide will be with me now, too! June 20, 2013 Reply pattie
They also have a smartphone app. Very useful for shopping and restaurants, although I am wary of restaurant fish lately given all the talk about how deceitful some can be on their menus. August 3, 2013 Reply Kelly
I like tilapia but have a hard time finding fillets that don’t taste fishy. Sometimes I think if you cut off the grey parts of the flesh, that helps a bit. Any insight? June 19, 2013 Reply Elise
I think you just have to make sure that either sal you’re buying the fillets frozen, and defrosting them right before you use them, or buying very fresh fillets. I often ask the fish monger at our local market when the fillets came in. “This morning” is the best response. Rinsing the fish (and then patting dry) also helps. June 19, 2013 Reply Kelly
Tilapia is a weeknight favorite in our house. I usually dust with flour or cornstarch, season with a little salt and pepper, and pan fry it for a few minutes on each side. Sometimes I squeeze a little lemon juice to finish it. I often serve it with your (raw) home fries and some green beans. June 19, 2013 Reply
This looks and sounds fantastic! I can’t wait to try. I know this is going to be a totally stupid question, but what is the reason for a separate plate with bread crumbs – why don’t we just lay the filet in a