Tonight was supposed to be a steak night. While shopping today, I actually had a package of NY strip steaks in my cart, ready to go. On my way out, however, I spied these gorgeous tilapia fillets, and decided I hadn't gotten all my fish cravings out of my system while in Florida.
Tilapia's a tasty whitefish that's easy to make into almost anything. Loulou does (or did, once, I'm not sure if it's still on the menu) a great tilapia with a red pepper sauce served over a crepe, and I think that actually might be the last time I actually had the fish. Sighting these giant fillets, I knew it was time to put an end to that particular ignominious streak.
I has originally planned to bread them and bake them, but in the end, pan fying carried the day. Here's my recipe, basically thrown together on a whim.
Breaded Tilapia Fillets
1 cup bread crumbs
2 tbsp grated pamigiano reggiano
1 tsp parsley
1 tsp garlic powder
1 tbsp oregano
1 tsp salt
1 tsp pepper
1-2 lbs tilapia fillets (I bought 2 1/2 pounds, but only used three out of the five filets)
Heat a skillet with enough oil to coat the bottom. I used canola oil.
Beat the egg in a wide bowl. Mix the bread crumbs and spices in a separate bowl. Dredge each fillet in the egg wash and then coat with the bread crumb mix.
Place 1-2 fillets in the skillet at a time, cooking over low-medium heat. Turn once when the bottom is golden brown, about 5 minutes.
Nothing complicated there. I also made a batch of yellow rice from a package - Carolina Rice, I think. I felt lazy tonight and didn't feel like doing anything complicated, including roasting the acorn squash I have sitting in my fridge. Someone I know will be very disappointed in me.