Tilapia is a medium flavored fish that tend to pick up what ever you cook it with.  It reminds me a little of catfish.  You can easily broil it with a little olive oil and lemon juice or fancy it up a bit.  I wanted to something crunchy so I [...]]]>

Baked Tilapia with Bread Crumb Topping

Tilapia is a medium flavored fish that tend to pick up what ever you cook it with.  It reminds me a little of catfish.  You can easily broil it with a little olive oil and lemon juice or fancy it up a bit.  I wanted to something crunchy so I made a simple bread crumb mixture.  I could have left it at that but really wanted a nice sauce to compliment it.  The lemon-wine was fast and simple and it’s OHHHH so good!

Baked Tilapia with Bread Crumb Topping

2 tilapia fillets  (6 – 8 oz each)

¼ cup panko bread crumbs

2 tablespoons unsalted butter, melted

¼ teaspoon dried thyme

¼ teaspoon dried dill

olive oil

Coat the bottom of an 8” X 8” baking dish with olive oil and place fish in it.

In a small dish, mix bread crumbs with melted butter and herbs.  Spoon bread crumbs over both fillets.  Place in a pre-heated 350 degree oven and bake 15 – 20 minutes, then place under broiler for a couple minutes to brown topping.

Serve with a lemon wedge or sauce.

This is a simple sauce that goes well over seafood.  You can easily add different herbs to change up the flavor a little.

Lemon-Wine Butter Sauce

1 small shallot, minced

¼ cup dry white wine

4 oz (1 stick) unsalted butter

juice from ½ lemon

1 tablespoon cream or half and half

Salt and pepper to taste

In a saucepan, heat shallots in wine to a low boil.  Reduce to half while stirring occasionally.  Whisk in butter, 1 tablespoon at a time until fully incorporated.  Whisk in lemon juice, cream and salt and pepper.

Serve immediately over fish.

If not using right away, keep warm over low heat (or double boiler).  If sauce begins to break, quickly whisk in a little cold water until sauce comes back together.

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When I was a kid, my [...]]]> I have been on a ceviche kick the last few weeks.  I had never heard of ceviche until I moved to NYC and had a Peruvian version served at a party.  It was always something I wanted to make and thought it some magical recipe the way people spoke of it.

When I was a kid, my mother made an Asian influenced version from a recipe she had received from a friend of hers from Guam.  I never equated the two with one another until I came across my mother’s recipe box and found her recipe for “Sashimi” and then compared it to some of the ceviche recipes I had researched.  It seems several areas of the world make their own version of this dish based on the local produce.

As I tried different versions, I found the lime juice tended to over power the fish with that citric tangy taste…. but what to balance it out with….  At that point, mango popped into my head.  I didn’t bother looking up versions with mang0 – I would wing it!

Ingredients

Tuna Ceviche with Mango and Plantain chips

4oz of super-fresh yellowfin tuna

1/3 – 1/2 Mango

1/2 – 1 whole serrano or jalepeno chiles, seeded and finely chopped

2 tablespoons finely chopped cilantro

1 -2  tablespoons finely minced red onion

1 lime, freshly squeezed juice (approx 3 tablespoons)

extra-virgin olive oil equal to the amount of lime juice obtained

Salt and pepper to taste

Cut the tuna into 1/2 inch dices.  Peel and cut the mango into the same size dice.  Place tuna and mango in a glass bowl.  Add all the other ingredients, tossing them with a rubber spatula until thoroughly mixed.  Cover with plastic wrap and marinate in the refrigerator for at least 30 – 60 minutes.  Taste and add more seasoning if needed.

Serve with a side of plantain chips.  Serves 2 people.

Plantain Chips

1 green plantain, peeled

sea salt

water

canola and peanut oil

Slice plantain with a vegetable peeler.  Place sliced plantains in a shallow dish with salted water and let it sit for 15 – 20 minutes.  Slices will be pliable – remove them and drain individual slices on paper towel and pat dry.

In a fry pan, heat combination of canola and peanut oil over medium high heat.  When the oil begins to move and “dance”, it is ready.

Place several slices in oil, flipping a few times.  Chips are done when they are golden and the “sizzling” around them diminishes.  Remove and drain on paper towel.  Repeat with remaining slices until all are fried.

Salt if necessary – I find they are just right from soaking in the salted water.

plantains frying in oil

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