Wednesday, May 15, 2013
OK, if you are a fish lover/eater, you have to try this recipe!!! I was absolutely in awe of the incredible punch of flavor these small amounts of herbs added to this fish. Any mild, white fish will work beautifully (I used Swai) and it was perfect, mild enough to allow the flavors in the coating to shine.
This recipe is a wonderful excuse (if you need one) to have an herb garden, however small. Or have these three herbs growing in pots. Just have them, this summer. If you love this fish as much as I do, you will be making it over and over and over.
It calls for a mixture of bread crumbs and Panko. Given that I only have Panko in my pantry, I simply toasted a slice of whole grain bread and then ground it in my mini-food processor. I served it with an equally wonderful Israeli couscous salad which I'll post tomorrow. A simple, delicious meal, especially good for these coming hot months.
HERB-ENCRUSTED TILAPIA (4 servings)
1/2 cup buttermilk
1/2 (or less) tsp kosher salt
1/4 tsp black pepper
4 (6-8 oz) tilapia (or other mild, white fish) fillets
Vegetable cooking spray
1/2 cup breadcrumbs
1/2 cup Panko breadcrumbs
2 tsp minced fresh parsley
2 tsp minced fresh basil
2 tsp minced fresh chives
2 tsp finely grated lemon zest
Whisk together the buttermilk, S&P. In a shallow dish large enough to hold the fish in a single layer. Add the tilapia and turn to coat. Cover and refrigerate for 1 hour.
Place an oven rack in the top third of the oven. Preheat the oven to 425F. Line a baking sheet with aluminum foil. Place a wire rack on the prepared baking sheet and spray the wire rack with the cooking spray.
Combine the bread crumbs, Panko, parsley, basil, chives, and lemon zest on a shallow plate.
Drain the buttermilk from the tilapia and dredge each fillet in the bread crumb mixture. Arrange the tilapia on the prepared wire rack. Bake until the coating is crisp and golden brown and the fish is opaque in the center, 12-15 minutes.
Recipe Source: "In the Kitchen with David" by David Venable