Tuscan Tilapia Fillets
RAIN FOREST AQUACULTURE5
1 1/2-2 pounds 5- to 7-ounce Rain Forest*
fresh tilapia fillets, patted dry
1/2 cup flour, seasoned with salt and pepper
2 tablespoons mild olive oil
1/2 cup Italian dry white wine such as Pinot Grigio or Trebbiano
1/2 cup chopped shallots
3 tablespoons peeled, chopped fresh tomato
1/2 cup heavy cream
2 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary or 1/2 tablespoon dried
Salt and pepper
1. Dredge tilapia fillets in seasoned flour.
2. Heat oil in a large nonstick sauté pan over medium-high heat. Add fillets
and cook until golden brown on one side, about 5 minutes. Turn gently
and cook for 3 minutes, or until fillets flake easily with a fork. Remove to
a warm oven.
3. Add wine, shallots and tomato to the pan and cook, stirring frequently,
for 2-3 minutes, or until liquid is reduced by a third.
4. Add cream, garlic and half of the rosemary and boil, stirring frequently,
until reduced by half. Remove from the heat and season to taste with
salt and pepper.
5. Spoon sauce over fillets and sprinkle with remaining rosemary.
Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
Pecan and Almond Crusted
Tilapia on a Bed of Spinach
TROPICAL AQUACULTURE5
2 tablespoons olive oil, divided
2 garlic cloves, finely chopped
1 green onion, finely chopped
1 pound fresh spinach, chopped
1/2 cup finely chopped almonds
1/2 cup finely chopped pecans
1 tablespoon finely chopped fresh parsley
2 tablespoons dry bread crumbs
2 eggs
4 5- to 7-ounce fresh Tropical Aquaculture* tilapia fillets
Juice of 1/2 lemon
1. Heat 1 tablespoon olive oil in a nonstick skillet over high heat. Add garlic
and green onions and sauté for 2 minutes, stirring constantly. Add spinach
and cook for 3 minutes, just until wilted. Transfer to a platter and keep warm.
2. Combine almonds, pecans, parsley and bread crumbs in a shallow dish.
3. Break eggs into a separate shallow dish and beat.
4. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat.
5. Dredge tilapia in eggs and then roll in the nutty mixture until
thoroughly coated.
6. Sauté tilapia for 2 minutes on each side, until cooked through and the
coating is golden brown.
7. Place tilapia on top of the wilted spinach, sprinkle with lemon juice and
serve immediately. Makes 4 servings.
Brands may vary by region; substitute a similar product.
