Panko-Crusted Tilapia with Lime and Tomato Salsa
Every so often, I think to myself, “We ought to eat more fish.” We all like fish – L included – from salmon to tilapia. I honestly don’t know why I don’t make it more often. When I stumbled across a recipe for Panko-Crusted Tilapia with Tomatillo-Avocado Sauce in Aida Mollenkamp’s Keys to the Kitchen, right away I knew I wanted to try it. However, I’m not much for wrangling with tomatillos on a weeknight. And while E likes green salsa of almost any kind, he’s distinctly not an avocado fan. So instead, I made a tomato-based salsa to top this off. I love the way the lime juice in the salsa picked up the lime zest in the Panko crust on the fish. It has a slightly Southwestern flair.
I served the fish over whole wheat couscous with a side of steamed baby broccoli drizzled with a little olive oil and sprinkled with sea salt, as well as some sliced avocado for myself and L, but you could go with any other grain – quinoa, bulgur, whatever you like – and any green vegetable, or even a salad in order to achieve a balanced plate. The fish would also be good in tacos, with some cilantro-lime slaw. It’s definitely a dish I’ll make again.
Panko-Crusted Tilapia with Lime and Tomato Salsa
Adapted from Aida Mollenkamp’s Keys to the Kitchen
For the salsa:
12 ounces canned diced tomatoes, drained
2 cloves garlic, finely minced or pressed
1/4 cup fresh cilantro, chopped
2 teaspoons sugar or agave nectar
juice of half a lime
1/2 teaspoon kosher or fine grain sea salt
For the fish:
2 pounds tilapia filets
2 large eggs
2 cups Panko (Japanese bread crumbs, available in the Asian section of most markets)
2 tablespoons olive oil
3 cloves garlic, finely minced or pressed
2 teaspoons ground cumin
1 teaspoon kosher or fine grain sea salt
zest of one lime
Preheat the oven to 450°.
In a small bowl, stir together all ingredients for the salsa. Set aside to allow the flavors to marry while you prepare the fish.
In a wide bowl, beat the eggs.
In another wide bowl, stir together the Panko, olive oil, cumin, salt, and lime zest.
Line a baking sheet with foil and spray or brush with olive or coconut oil.
One at a time, dip each filet into the beaten egg, and then into the Panko mixture, pressing it onto the fish with your hands if needed, so that each filet is nicely coated. Place on the prepared baking sheet.
Bake 10-15 minutes, until opaque and flaky. The crust should be nicely browned.
Serve topped with the salsa.
Serves 4.
Here’s the printable recipe. Enjoy!
