Talapia Recipe

[untateve]

I got a talapia recipe out of the May issue of Fine Cooking and improved upon it. I provide here for anyone who wants to try it [big Green Egg not utilized in this recipe].

 

Cut up some ginger and scallions into fine matchsticks. In a 10-12 inch nonstick pan, heat up 1/3 cup vegetable oil. Once hot, throw in the scallions and cook til ginger is golden (about 2-4 minutes). Remove onto paper towels and lightly salt. Put aside.

 

You need a cup or so of finely chopped nuts--I use cashews; you use what makes you happy. You also need some flour and an egg or two.

 

Preheat oven to about 350 degrees.

 

Season the talapia fillet with salt. Dredge one in flour, shaking off excess. Next, dip fillet in the egg and then coat it with the nuts. Do the same for the remaining fillets.

 

Reheat the oil that you used for the ginger/scallions and cook the talapia about a minute or so on each side.

 

Remove the fillets and place into a baking dish. Finely grate some parmesean cheese onto the fillet--not too much or you can overwhelm the taste of the fish. Place the fish into the oven for about 4-5 minutes. Flesh should be opaque/cooked thru and the cheese should be melted.

 

Move fillet to plate and place the ginger and scallion matchsticks on top as a delicious garnish. Squeeze some lemon over it and enjoy.

 

I served this with some pasta in a mild alfredo sauce (with a touch of garlic) and it really complemented the fish.

[Meat Face]

I've been eating a lot of breaded Talapia from Trader Joe's recently. Give it a whirl if you're lazy. tasty stuff.

[Jimmy Neutron]

Talapia is one of the few fish I don't care for, but I have had other fish cooked as Unta describes. The best was an almond-crusted halibut.