Wednesday, October 19, 2011

Omega-3 Bliss

I have no words for the delectable result of this recipe - simply was finger-lickin' good. Since I'm writing this post in the a.m. hours I'm running low on verbiage (catch me at midnight and I'm full of awesomeness). Fry some up tonight for an extra dose of Omega-3 madness. Enjoy!

Pecan Crusted Tilapia

8-9 Tilapia fillets
1 1/2 c. bread fine bread crumbs
1/2 cup finely chopped pecans
1 Tbs. parsley
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. dill
1/2 cup flour
1/2 cup milk
vegetable oil

You will need three shallow dishes for the dredging of the fish. I use glass pie plates, but use whatever you have making sure your dishes are large enough to hold a single fillet. Place the flour in one dish, the milk in another and the bread crumbs, pecans, parsley, garlic powder, salt, pepper and dill in the third. Pat dry your tilapia. Working with one fillet at a time, dip first in the flour, followed briefly by the milk and then roll in the bread crumbs until evenly coated. Continue with each tilapia fillet (we had nine fillets in all). Heat about 1 Tbs. of vegetable oil over medium/high heat in the bottom of a skillet or saute pan. I've found that a non-stick pan works best. Working with only 2-3 fillets at a time, fry for about 3 minutes on each side or until a nice, even, golden brown. After about five fillets I've found that I need to wipe out the pan and use another Tbs. of fresh oil to keep from burning the little crumbs that fall from the fish. Remove your fillets from the frying pan to a paper-towel lined cookie sheet to drain briefly before transferring to your serving platter. Or, leave them on the cookie sheet and serve them up from there, right on the back of the stove, like we sometimes do at our house because we're not always fancy....four children under the age of 11 live here...we don't always make it to fancy.  Sometimes, we're just lucky to get dinner done on time. Oi vey.