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This Asian-themed fish entree pairs well with steamed rice and stir-fried vegetables such as bok-choy
- 1/3 cup, il Fustino Avocado Oil
- 3 medium, scallion – scallions cut lengthwise into fine matchsticks (about 1/2 cup)
- 1 2 X 1-1/4 inch knob, fresh ginger – peeled and cut into fine matchsticks (about 1/4 cup)
- kosher salt
- 2 tablespoons, all-purpose flour
- 1 large, egg
- 1/2 salted peanuts or cashews – finely chopped
- 2 skinless tilapia fillets (about 4 oz each)
- 4 teaspoons, il Fustino Pomegranate Vinegar – optional
- 3/4 cup, Kiwi Ginger Beurre Blank (see recipe) – optional freshly ground black pepper
In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot.
Add the scallions and ginger and cook, stirring occasionally, until they’re just golden, with some green still visible on the scallions, 2 to 4 minutes.
Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain (leave the oil in the skillet).
Toss the ginger and scallions lightly with salt.
Line up three wide shallow dishes. Put the flour in the first; beat the egg in the second; put the peanuts in the third.
Season the tilapia fillets with salt.
Dredge one fillet in the flour, shaking off the excess.
Dip the fillet in the egg, then coat it with the nuts.
Set the fillet on a plate and repeat with the second fillet.
Reheat the oil in the skillet over medium-high heat.
Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side (reduce the heat if they brown too fast).
Put the tilapia on dinner plates. If using the beurre blanc, ring the fish with a pool of sauce. Lightly drizzle with the Pomegranate vinegar and grind pepper to taste, top with the frizzled vegetables, and serve immediately.