Ben is continuing his series of “cook to impress” recipes. This sounds delicious and perfect for any quick, but impressive, meal! I agree with his observation that salmon can be tricky. It is delicious, but its naturally pink color can cause doubt as to the fish’s “doneness,” especially for a casual cook. It is also a rich fish with a strong taste. Finding sides to pair it with can make a difference in the success of a meal with salmon as the star. I love Ben’s choice of Tilapia for this recipe. You guys enjoy!
So early on while Anna and I were discussing our favorite foods, she mentioned that she really loves fish – particularly salmon and tilapia. In my experience, salmon can be pretty tough to work with. Despite what my mother and others may say, I feel it can be unforgiving and I’ve never had much success. However, I’ve had quite a bit of success working with tilapia (and it’s cheap!)
So, the first time I made tilapia for Anna I went with one of my grandmother’s old standbys in her rainbow trout recipe, then made a few modifications of my own.
Panko Crusted Tilapia (serves 2)
2 Tilapia filets
Panko-style bread crumbs
Seasoning Salt (Once again, I put Tony’s on everything)
4 tablespoons butter
Pour panko crumbs onto plate and roll filet in them. I really press down to get the crumbs to stick to the fish. Once they’re coated in the crumbs, place them both in a properly sized baking pan. Add the seasoning salt on top of the filets to taste.
Melt the butter in a bowl, and then add lemon juice to taste. Pour the lemon butter over the filets in the pan, and then place the dill on top.
Bake the tilapia for 8-10 minutes or until it’s flaky when you cut into it.
I like to serve it alongside any kind of rice or couscous. (Yes, you can buy it from a box at the store. Not every single thing has to be from scratch in order for your lady to love it!)