Sunday, November 13, 2011

Peanut Crusted Tilapia with a Ginger and Scallion Chutney

Tilapia is a fairly easy fish to cook.
It has a mild fish flavor making it easy
to find a wide variety of ingredients to
pair with it. Tilapia contains a great
deal of protein and vitamin B12 -
making it is good for you!
Here is a new Tilapia recipe I tried
that you might like.

Peanut Crusted Tilapia with a Ginger and
Scallion Chutney

1/3 cup vegetable oil
1 tbs. agave nectar
1/2 cup scallions finely diced
2-3 tbs. fresh ginger finely grated
4 tsp. rice wine vinegar
kosher salt
1/2 cup of flour
1 large egg
1/2 cup salted peanuts, finely chopped
2 skinless tilapia fillets
fresh ground black pepper

In a skillet, heat the oil and add the scallions and ginger.
Stir the ginger and scallions while they cook. Cook until
they are a golden color, about 4 minutes. Add 3 tsp of the rice
wine vinegar to the pan and cook for about 2- 3 more minutes.
Then tansfer this mixture to a small bowl. Add the last tsp of
vinegar, 1 tbs. of agave nectar and a pinch of salt. At this
point I would taste this mixture to see if the flavors are

Next, get your flour and put it on a flat plate, beat an egg in a bowl and set
the finely chopped peanuts on another flat plate. Dry the tilapia
and sprinkle with a little salt and pepper. Then you will rub flour
on the fish, dip the fish in egg and then cover with the chopped peanuts.

In a new skillet heat a little oil. Add the tilapia fillets and cook until golden on each side. The peanuts will brown as the tilapia cooks. I usually cook
my tilapia for about 3 - 4 minutes on each side.

To serve you will place the peanut crusted tilapia on a plate and then
gently pour and spread some of the ginger and scallion chutney on top
of the fish.

We made roasted sweet potatoes with gorgonzola cheese as a side dish.

This turned out to be a great meal!

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