Looking for a light but very flavorful entree? You've found it with this tilapia. Cook's Country did all the research in terms of the best techniques to achieve a great tasting, crispy-coated, flaky fillet. I modified their recipe slightly, lowering the fat and calories with light mayo and using pre-seasoned panko crumbs. Even my non-fish-loving husband Mike said, "I'd eat that for dinner." Serve it with a side of asparagus, and you're good to go!
Ingredients:
- 3 tablespoons unsalted butter
- 1 large shallot, minced
- 1 tablespoon minced garlic
- 3/4 cup Italian seasoned panko bread crumbs
- 2 tablespoons light mayonnaise
- 1 large egg yolk
- 1/2 teaspoon grated lemon peel
- 4 6-to-8-ounce tilapia fillets
- Black pepper
- Heat oven to 300 degrees.
- Coat a wire rack inside a rimmed baking sheet and spritz with olive oil non-stick spray.
- Melt butter in a large skillet over medium heat.
- Add shallot and cook until softened, about 3 minutes.
- Add garlic and cook for about half a minute.
- Add panko and 1/4 teaspoon of pepper.
- Stir constantly for 5 to 7 minutes.
- Remove from heat, transfer to shallow dish and let cool for 10 minutes.
- Whisk mayonnaise, egg yolk, lemon zest, and 1/4 teaspoon pepper together in a bowl.
- Pat fish dry with paper towel.
- Coat tops of fillets evenly with mayo mixture.
- Dredge each fillet individually, coated side, in panko mixture, pressing gently to adhere.
- Place fish crumb side up on prepared wire rack.
- Bake 30 to 40 minutes, until centers are opaque and the fish registers 135 degrees.
- Rotate pan halfway through baking.
I'm linking up this recipe with It's a Blog Party and Tempt My Tummy Tuesday.
No comments:
Post a Comment