I always cringe before starting a recipe where I have to make sure something adheres to fish. Instead, I took the easy way out and sprinkled on almonds at the end. That way I could focus on making sure they were properly toasted, and not on whether they were sticking to the fish or burning in the pan.
'tilapia' on Serious Eats
Vanilla, for being so common and ubiquitous, has a very exotic history. This dish is a bit exotic itself, even though I had a version of it at the now defunct Hoot, Toot, and Whistle in Delray Beach, Florida. I crust tilapia with almonds and panko, and fry it until golden and crisp, and serve it with a mild and creamy vanilla beurre blanc.
This light and fresh grilled tilapia taco takes on the flavors of the chipotle crema, cabbage, onion, and salsa fresca toppings, making it a great place for the fish-averse to get on the seafood bandwagon.
Tarragon unexpectedly spikes this breezy basil pistou. Spoon it onto quick-seared tilapia, or any summertime seafood for a dinner that's light and fresh, and heady with the scents of basil and summer herbs.
Mostly I was just interested in the sauce in this recipe, which is an aromatic combination of garlic, ginger, and cilantro. Added to that is a nice punch of jalapeno and some depth from soy sauce, white wine, and sesame oil. After blending all these ingredients up, you pour the mixture over the tilapia, place it all in a baking dish for ten minutes, and there you have it—dinner is done. How easy is that?
The process of taking a cutlet of meat, coating it with a little flour, and cooking over high heat in a lot of butter is a pretty foolproof way to make dinner. The principles for a good result are a...
A glistening bowl of chopped summer tomatoes, onions, cilantro, and lime juice—it doesn't get much better than that. But that's the problem with this recipe. If tortilla chips are anywhere nearby, you might skip dinner altogether. If you can guard...