Cooking To Impress: Panko Crusted Tilapia

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!

-Leah

 

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

Lemon juice

Dill

Til-Panko+HandTil-Panko+Fish

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.

Til-Butter+FishTil-Oven

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!)

Til-Finish

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