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Tilapia is rapidly becoming one of the most popular seafood choices in the United States. And with good reason. It's inexpensive, versatile and healthy. It cooks quickly and blends with a wide range of ingredients and flavors easily. Beyond that, it's also readily available at most markets and not on the list of ever-growing endangered or over-fished seafood options. So this month, I'm sharing a few of my favorite tilapia recipes with you. Enjoy and Happy New Year!
1 1/2 tsp. drained brine-packed green peppercorns, lightly crushed
1 tsp. butter
1 tsp. vegetable oil
2 (6-oz.) tilapia or sole fillets
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c. flour
2 tsp. butter
Lemon wedges (optional)
Combine the first 3 ingredients.
Melt 1 teaspoon of butter with the oil in a large nonstick skillet over low heat.
While the butter melts, sprinkle the fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge the fillets in flour; shake off the excess flour.
Increase the heat to medium-high; heat for 2 minutes or until the butter turns golden brown. Add the fillets to the pan; sauté for 3 minutes on each side or until the fish flakes easily when tested with a fork. Remove the fillets from the pan. Add the broth mixture to the pan, scraping to loosen the browned bits. Bring to a boil; cook until the mixture is reduced to 1/2 cup (about 3 minutes). Remove from the heat. Stir in two teaspoons of butter with a whisk. Serve the sauce over the fillets. Garnish with lemon wedges, if desired.
To prepare the salsa, combine the first 8 ingredients (peeled peach through minced garlic) in a medium bowl. Let the mixture stand for 30 minutes at room temperature.
Preheat the oven to 375°.
Combine the panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add the fish to the bowl, tossing to coat. Place the fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
Heat the tortillas according to the package directions. Divide the fish and salsa evenly among the tortillas.
Heat the oil in a large nonstick skillet over medium-high heat. Combine the Cajun seasoning, salt, and pepper in a small bowl. Sprinkle the fish evenly with the spice mixture. Add the fish to the pan, and cook for 2 minutes on each side or until the fish flakes easily when tested with a fork.
Combine the pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve the pineapple mixture with the fish. Garnish with the lime wedges.