Peanut Crusted Tilapia With Frizzled Ginger Scallions Food

PEANUT-CRUSTED TILAPIA WITH FRIZZLED GINGER AND SCALLIONS

Steps:

• In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot. Add the scallions and ginger and cook, stirring occasionally, until they're just golden, with some green still visible on the scallions, 2 to 4 minutes. Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain (leave the oil in the skillet). Toss the ginger and scallions lightly with salt.
• Line up three wide shallow dishes. Put the flour in the first; beat the egg in the second; put the peanuts in the third. Season the tilapia fillets with salt. Dredge one fillet in the flour, shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set the fillet on a plate and repeat with the second fillet.
• Reheat the oil in the skillet over medium-high heat. Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side (reduce the heat if they brown too fast). Put the tilapia on dinner plates, sprinkle with the rice vinegar and pepper to taste, top with the frizzled vegetables, and serve immediately.

PARMESAN CRUSTED TILAPIA FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
• Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

PEANUT-CRUSTED TILAPIA WITH FRIZZLED GINGER & SCALLIONS

Steps:

• In a 10-12 inch non-stick skillet, heat the oil over medium-high heat until hot.
• Add the scallions and ginger and cook, stirring occasionally, until they are just golden, with some green still visible on the scallions, 2 to 4 minutes.
• Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain, (leave oil in the skillet).
• Toss the ginger and scallions lightly with salt.
• Line up three wide, shallow dishes. Put the flour in the first; beat the egg in the second; put the chopped peanuts in the third.
• Season the tilapia fillets lightly with salt.
• Dredge one fillet in the flour shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set aside on a plate.
• Repeat previous step with the second fillet.
• Reheat the oil in the skillet over medium-high heat.
• Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side, (reduce heat if they brown too fast).
• Put the tilapia on dinner plates, and sprinkle with pepper to taste, and top with the frizzled vegetables , and serve immediately.

SPICY GRILLED TILAPIA WITH CREAMY GRITS AND MUSHROOM SCALLION SAUCE

Steps:

• Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
• Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
• Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
• Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
• Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

PANKO-CRUSTED TILAPIA

Steps:

• Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
• Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
• Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

CRUSTED TILAPIA

Steps:

• Place tilapia fillets on paper-lined baking tray. Sprinkle with lemon juice. Season with salt and pepper.
• Mix all other ingredients together.
• Spread mixture evenly over fish.
• Bake in 350 degree oven for 25 minutes.

PINE NUT-CRUSTED TILAPIA

Steps:

• In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture., In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.