Friday, January 25, 2013

FRIDAY FOOD LOVE - TORTILLA-ENCRUSTED TILAPIA

I became slightly obsessed with tilapia when a friend recommended Kirkland Signature's (Costco) individually frozen loins. And no, it wasn't because of the word "loins".*

Nutritional Info

Tilapia isn't exactly an A-list fish, but it's low calorie, high protein and isn't strong-tasting so it's easy to prepare toward the flavor profile of your choice. It's not like we can eat salmon everyday. *looks around, realizes she's in Alaska* Okay, so some of us could, but it's not practical for most people.

Today we're doing Tortilla-Encrusted Tilapia. In the past, I've crusted this fish with panko, bread crumbs, herbed flour and oatmeal, but this was a first, and it was delightful!

TORTILLA-ENCRUSTED TILAPIA

3 tilapia loins
2 C corn chips
1/2 t garlic powder
1/2 t chili powder
1/2 t cumin
1/2 t paprika
1/4 t dried parsley
1/2 t salt
1/2 t black pepper
1 egg
1 T V8 or milk (this is not a typo)
1/3 C flour
2 T canola oil


1. Defrost and dry the tilapia loins
2. Mix the next eight ingredients in a food processor until the largest pieces are no larger in diameter that a Monopoly house (not a hotel - don't get crazy)
3. Pour the corn chip mixture onto a plate and smooth out
4. Pour the flour onto a separate plate and smooth out
5. Mix the egg and V8 or milk together and pour onto a separate plate.
6. Heat the oil in a frying pan over med-high heat
7. Dredge the loins in flour, shaking off excess, then the egg, then the corn chip mixture, patting it to adhere
8. Place in pan and cook on one side for six minutes.
9. Roll the loins over and cook for another four to six minutes, or until fish flakes easily when pressed with a fork.
10. Serve

I paired mine with sauteed onions and red peppers cooked with cayenne pepper and hot sauce - separated for the sake of the child. It would also be good with pico de gallo or mango salsa, or used as the fish in fish tacos.




*It was a little bit - but no more than 6% - because of the word loins.

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