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Trying to get creative with limited ingredients?  Thats exactly where I was coming from!  The ingredients may not be anything special, but the presentation and flavor is!  Tilapia is a great fish to experiment with, because of it’s mild flavor and price!  A few sautéed vegetables and some wild rice, was all that went with this!

Zucchini Scale Tilapia and Parmesan Tuile

2 tilapia filets

1 zucchini

1/4 cup bread crumbs

salt, pepper, and cayenne

grated parmesan

Using a mandolin, thinly slice the zucchini, and place on a paper towel.  If you don’t have a mandolin, just slice as thin as you can!  Sprinkle with salt.  The salt will draw out some of the moisture of the zucchini.  Blot the moisture off so it wont be soggy when we cook it!  slice each circle in half.  Season the tilapia filets, both sides, with salt, pepper, and cayenne.  Lay one side in the bread crumbs and arrange the zucchini on the other side to resemble fish scales.

Prepare a skillet with a little olive oil, and heat to medium high.  Carefully place the fish in the skillet, scale side down, to cook.  If your nervous that your scales are going to fall off  when your ready to cook the other side, flip the fish out of the skillet onto paper towels so you don’t have to use a spatula against the scales.  Then carefully place the fish breaded side down, and continue to cook.  Each side needs about 3 minutes.

Spray a baking pan with non stick spray, and arrange the grated parmesan in flat piles.  Bake at 425 degrees.  Allow to bubble but just before it starts to brown, remove from the oven.  Using a spatula, transfer onto paper towels to cool, or while pliable, place over the rounded side of a cup to “form” the tuile into a curved shape.

 

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