Thursday, May 31, 2012

Crispy Tilapia in Tomato Cream Sauce

One thing I do not get enough of in my diet is fish. Mainly, I blame the fact that because I live in the Midwest, and there are no oceans nearby. Fish is expensive, and honestly, given the choice between a steak or fish, I will always choose the steak, hands down. This recipe looked really good, and I haven't cooked much with fish, so I thought I would give it a whirl. It turned out pretty good! I made 4 filets, and that was plenty for my sister and I. Here is the original recipe.

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

-1 1/3 cup spaghetti sauce
-1 garlic clove minced
-3 tablespoons of half and half
-4 tilapia filets
-1/2 cup of flour
-1/2 tsp salt/pepper
-1 egg, beaten
-1 1/2 cups Panko bread crumbs
-1 tsp Italian seasoning
-Freshly grated Parmesan
-olive oil

1. Combine the spaghetti sauce and garlic and heat on medium on stove top.

2. Stir in the half and half.

3. Rinse and dry the tilapia fillets. Set aside.

4. Take 3 separate bowls and line them up in an assembly line fashion. In the first bowl, combine the flour, salt, and pepper. In the second bowl, beat the egg. In the third, pour in the Panko and any seasonings.

5. Dip a tilapia filet into the flour, and coat it thoroughly.

6. Next, dip the filet into the egg, covering it completely.

7. Finally, cover the filet in Panko bread crumbs, pressing them on until they stick.

8. Heat a frying pan on medium heat and add a little olive oil. Add each filet into the pan, and allow to cook 3-4 minutes on each side, until crispy-golden.

9. Spoon tomato sauce over filets and grate Parmesan over the top of each for garnish.

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