Wednesday, October 13, 2010
Cilantro and Lime Encrusted Tilapia
I know, some "encrust"-ed foods are more complex, but this is what I've mastered, and will continue to do!
This is "a few of my favorite things" on some tilapia. Tilapia is a "safe fish" in my house - it doesn't taste like fish, it's easy to tell when it's done, and it's pretty darn inexpensive at Aldi ... especially when you notice that tilapia is sold in a 24 ounce bag, not a 16 ounce bag (salmon) or even a 12 ounce bag (boiled shrimp). Tilapia also absorbs the flavors of the crust nicely!
Lime Parmesan with Cilantro encrusted Tilapia
4 servings tilapia
1/4 cup parmesan cheese, grated
1/4 cup plain bread crumbs
1/4 cup cilantro
1/8 cup (2 Tbsp) lime juice squeezed
dash cayenne pepper
1/2 lime (to squeeze on fish)
In a small bowl, mix the cheese, crumbs, cilantro and 2 tbsp lime juice.
Place frozen or thawed fish in a hot, Oven-Proof, non-stick frying pan heated to medium over medium heat. Cook until the fish releases from the pan when nudged with a spatula. From frozen this is about 5 minutes, from thawed maybe 3.
VERY CAREFULLY flip fish - squeeze 1/2 lime evenly over pieces of fish. LIGHTLY sprinkle with cayenne pepper (or paprika if you prefer). Place the "crust" on top of the fish. Cook for 2 minutes (assuming frozen fish). Place frying pan under the broiler for 3 minutes. (skip add'l cooking and just broil thawed fish).
remove from pan to plate and serve!
I tossed a bit of grated parmesan cheese on top of this just for fun!