Wednesday, September 09, 2009

Crunchy Tilapia with Basil Oil

Enjoyed some more tilapia tonight, or shall I say "revisited". Was totally delicious, and very simple to make. Beckey really liked the result. 4 of 5 stars on Beckey's scale.

2 tilapia filets
Salt and pepper

3 tbsp mayo
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp ground fresh basil (leftover from making basil oil)
1 tsp dried dill or 1 tbsp fresh dill
Salt and pepper

1 cup seasoned bread crumbs
2 tbsp butter + 1 tbsp EVOO
Basil Oil (see previous blog entries)
  1. Combine mayo, mustard, lemon juice, basil, and dill. Season with salt and pepper to taste. Set aside.
  2. Dry both sides of tilapia with paper towels. Season with salt and pepper, and let rest 10 minutes.
  3. Pour breadcrumbs in a layer on a dish or a plate.
  4. Apply a thin coat of mayo mixture to one side of fish. Place mayo side into breadcrumbs. Repeat mayo on other side. Add more breadcrumbs on top, and gently press in, flip as necessary and repeat to get a good coating.
  5. Heat butter + oil in nonstick skillet over high heat, til butter browns. Place "hilly" side of face down, and cook undisturbed over high heat for 3 minutes. Carefully flip onto other side, cook for 2 more minutes.
  6. Remove onto plate immediately. Sprinkle with Basil oil. Serve with steamed rice and a simple salad.

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