I'm sorry to have left you all in the lurch yesterday, but I came down some kind of nasty bug and just couldn't stomach (haha!) the thought of writing about food. Luckily, whatever it was seems to have blown over as quickly as it came. I'm almost fighting fit again today, but I thought I'd stick to sharing something light and mild, nevertheless.
Tilapia is one of my favorite types of fish. Its soft, white flesh and mild, non-fishy flavor make it palatable even to those who don't normally enjoy seafood - and for those who love it, the fish provides a blank canvas on which all sorts of flavors can be applied. My most memorable tilapia experience (yes, I have fond food memories - does that make me weird?) was of a fish plucked out of Uganda's Lake Victoria and cooked, whole and delicious, right on its banks. At home. I typically bathe the fish in teriyaki sauce, a ginger-honey glaze, or a reduction of balsamic vinegar (there it is again - I really need to do a post on balsamic!), but there are times when I want something a little different, when I'm craving a little crunch.
For a fine-fleshed fish like tilapia, there's nothing better to add crunch than panko breadcrumbs. Sure you can do them plain, and pan fry your fish in oil for a healthier, more refined version of a British favorite, but today's recipes take this one step further. And because I can never choose sides in the war of sweet and salty (although the abundance of desserts on this blog might suggest otherwise!), I've provided one version of each.
While the two recipes yield almost identical-looking meals, the flavors couldn't be more different. The salty, parmesan crusted version renders the fish crisp and lightly savory. This was Matt's favorite, but honestly, I was partial to the sweeter, coconut version since I'm a big fan of the coconut-and-seafood combination (coconut-crusted shrimp, anyone?). Whichever version you choose, you're sure to enjoy a light and lovely meal - and if you're not usually a seafood eater (or if you're still recovering from a nasty stomach bug) these recipes are a great, low-risk choice.
There are lots of ways to prepare your tilapia - all of which are delicious. While I've given instructions for baking the fish, these recipes are also suited to pan-searing, or pan-frying in a small about of oil. I choose baking simply because it's slightly healthier - no oil required - and less hands-on. The only downside is that the coating won't crisp where the fish is in contact with the baking pan, so it you want your fish to be crispy on all sides, you should pan sear them, or bake them on a wire rack over foil.
The Salty: Parmesan-Crusted Tilapia
4 tilapia fillets
1/4 cup panko breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons Italian seasoning
Pinch salt (optional)
1 teaspoon garlic powder (optional)
Preheat oven to 400°F. Cover a small baking pan with aluminum foil. In a shallow dish, combine the breadcrumbs, grated cheese, Italian seasoning and, if desired, salt and garlic powder. Wet each piece of fish just slightly with water (or you can bathe it briefly in milk - some say this further softens the texture) so that the breadcrumb mixture will stick. Dredge fillet in breadcrumbs, taking care to coat evenly and as thickly as possible. Place fillet on the prepared baking pan and repeat with each piece of fish.
Bake for 12-15 minutes, or until the fish flakes easily when tested with a fork and the breadcrumbs are golden brown. Serve immediately. Great with steamed veggies and wild rice.
The Sweet: Coconut-Crusted Tilapia
4 tilapia fillets
1/4 cup panko breadcrumbs
1/4 - 1/3 cup shredded, sweetened coconut
Pinch salt, optional
Bake for 12-15 minutes, or until the fish flakes easily when tested with a fork and the breadcrumbs are golden brown. Serve immediately. Also great with steamed veggies and wild rice.
A few notes: Many recipes will suggest that you bake your tilapia for as long as 20 or 25 minutes. Unless you have a very large piece of fish, in my opinion this is a mistake! If you're really worried about undercooking or you want extra-golden breadcrumbs, increase the oven temperature to as much as 425°F and keep the baking time the same. Overbaked fish is one of life's most unnecessary disappointments!
I've shared these very simple recipes without adornments like sauces and garnishes because I think they can mask the subtle flavor of the fish. That being said, I could see the coconut version pairing well with a fruity salsa (mango-basil, perhaps, or something minty) and the parmesan encrusted fish going well with pesto - if you feel like getting fancy.
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| Apologies for the photo quality - I still need to work out a solution to our apartment's lighting situation |
Tilapia is one of my favorite types of fish. Its soft, white flesh and mild, non-fishy flavor make it palatable even to those who don't normally enjoy seafood - and for those who love it, the fish provides a blank canvas on which all sorts of flavors can be applied. My most memorable tilapia experience (yes, I have fond food memories - does that make me weird?) was of a fish plucked out of Uganda's Lake Victoria and cooked, whole and delicious, right on its banks. At home. I typically bathe the fish in teriyaki sauce, a ginger-honey glaze, or a reduction of balsamic vinegar (there it is again - I really need to do a post on balsamic!), but there are times when I want something a little different, when I'm craving a little crunch.
For a fine-fleshed fish like tilapia, there's nothing better to add crunch than panko breadcrumbs. Sure you can do them plain, and pan fry your fish in oil for a healthier, more refined version of a British favorite, but today's recipes take this one step further. And because I can never choose sides in the war of sweet and salty (although the abundance of desserts on this blog might suggest otherwise!), I've provided one version of each.
While the two recipes yield almost identical-looking meals, the flavors couldn't be more different. The salty, parmesan crusted version renders the fish crisp and lightly savory. This was Matt's favorite, but honestly, I was partial to the sweeter, coconut version since I'm a big fan of the coconut-and-seafood combination (coconut-crusted shrimp, anyone?). Whichever version you choose, you're sure to enjoy a light and lovely meal - and if you're not usually a seafood eater (or if you're still recovering from a nasty stomach bug) these recipes are a great, low-risk choice.
There are lots of ways to prepare your tilapia - all of which are delicious. While I've given instructions for baking the fish, these recipes are also suited to pan-searing, or pan-frying in a small about of oil. I choose baking simply because it's slightly healthier - no oil required - and less hands-on. The only downside is that the coating won't crisp where the fish is in contact with the baking pan, so it you want your fish to be crispy on all sides, you should pan sear them, or bake them on a wire rack over foil.
The Salty: Parmesan-Crusted Tilapia
4 tilapia fillets
1/4 cup panko breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons Italian seasoning
Pinch salt (optional)
1 teaspoon garlic powder (optional)
Preheat oven to 400°F. Cover a small baking pan with aluminum foil. In a shallow dish, combine the breadcrumbs, grated cheese, Italian seasoning and, if desired, salt and garlic powder. Wet each piece of fish just slightly with water (or you can bathe it briefly in milk - some say this further softens the texture) so that the breadcrumb mixture will stick. Dredge fillet in breadcrumbs, taking care to coat evenly and as thickly as possible. Place fillet on the prepared baking pan and repeat with each piece of fish.
Bake for 12-15 minutes, or until the fish flakes easily when tested with a fork and the breadcrumbs are golden brown. Serve immediately. Great with steamed veggies and wild rice.
The Sweet: Coconut-Crusted Tilapia
4 tilapia fillets
1/4 cup panko breadcrumbs
1/4 - 1/3 cup shredded, sweetened coconut
Pinch salt, optional
Preheat oven to 400°F. Cover a small baking pan with aluminum foil. In a shallow dish, combine the breadcrumbs, coconut, and salt, if desired. Wet each piece of fish just slightly with water or milk so that the breadcrumb mixture will stick (or for a thicker crust, use a beaten egg). Dredge fillet in breadcrumb mixture, taking care to coat evenly and as thickly as possible. Place fillet on the prepared baking pan and repeat with each piece of fish.
Bake for 12-15 minutes, or until the fish flakes easily when tested with a fork and the breadcrumbs are golden brown. Serve immediately. Also great with steamed veggies and wild rice.
A few notes: Many recipes will suggest that you bake your tilapia for as long as 20 or 25 minutes. Unless you have a very large piece of fish, in my opinion this is a mistake! If you're really worried about undercooking or you want extra-golden breadcrumbs, increase the oven temperature to as much as 425°F and keep the baking time the same. Overbaked fish is one of life's most unnecessary disappointments!
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this is one of our favorite fish too...everyone in the family a
ReplyDeletelikes it.
i have never used coconut...what a fun twist. thanks!
That says a lot for tilapia if your whole family likes it! It's very versatile. The coconut is an unusual twist, but, as you said, a fun one. Enjoy!
DeletePinning this! Coming from the Great Plains, I never learned to cook fish and save it for eating out. This sounds delicious -- and easy!
ReplyDeleteIt is - both delicious, and easy. Tilapia is a great place to start if you're not used to cooking fish. Hope you enjoy it!
DeleteThis looks so yummy! Your tilapia recipe looks divine! We are so glad that you linked up to "Strut Your Stuff Saturday." Hope you'll be back next week! -The Sisters
ReplyDeleteOh, I love tilapia. It's kind of a gateway fish.
ReplyDeleteI totally agree! I almost wrote that in the post, but I wasn't sure anyone would 'get' it :)
DeleteI love that you provided two ways to make it. Thank you for sharing at Whimsy Wednesday over at The NY Melrose Family.
ReplyDeleteYummy looking dish! Funny - Tilapia is considered a noxious fish here in Queensland Australia! Ironically people fishing for Iilapia to eat seems to be the only way their numbers are kept down!!
ReplyDeleteThanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
I would love to try the coconut crusted tilapia!! Sounds yummy! Thanks for sharing at oopsey daisy!
ReplyDelete