Saturday, February 28, 2009

Gluten Free Parmesan Crusted Tilapia

Given the level of stress these last few days, it is a wonder I had time to make a nice Friday Night dinner. Thanks to our Catholic friends, we get great deals on amazing fresh fish on Fridays nowadays. I bought some farm raised, never frozen fillets and made one of the crowd pleasers, Parmesan crusted tilapia with lemon, butter, caper sauce. It is super simple to make and is a one pan meal that takes about 25 minutes to do start to finish.

8-10 tilapia fillets
1 cup Parmesan cheese, grated
1 packet or 1 cup mashed potato flakes
3 eggs beaten
2 fresh lemons
1/2 stick butter
capers (well drained)
canola-olive oil

Season the fish with fresh cracked black pepper. Set aside. Stage two bowls for breading the fish, one with the beaten eggs, and the other with the potatoes and parm. Lightly dust the fish with the potato/cheese mixture, then dip in the eggs to coat, then bread it with the potato/cheese. Repeat until all the fillets are ready to cook. Heat oil in large skillet so that is hot but not smoking. (make sure there is about half an inch deep) Add breaded fish to pan so that it is full but not crowded.Cook for about 3-4 minutes on the first side (check for golden light brown color) then turn the pieces to brown the underside. Remove fish onto paper toweling, then onto a cookie sheet. Keep warm in a 250 degree oven until all the fish is breaded and browned.

Remove almost all of the oil from the skillet by draining it off. Keep as many of the crispy drippings and excess breading. Zest one lemon and set aside. Squeeze the lemon juice from the naked lemon into the skillet and add butter.Cook over medium high heat until bubbly. Add the zest, heat until warmed through then add capers to taste (about 8-10 capers per person)

Plate the fish and drizzle the caper sauce over the top. Serve with remaining lemon cut into wedges or sliced for presentation. I plated this with real mashed potatoes, and fresh sugar snap peas. This fish is really crispy on the outside and tender and moist inside. You would never think it was not coated with bread crumbs- it tastes delicious.

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