Pan-Fried Tilapia with Toasted Head
Roasted Pineapple-Avocado Salsa
1/2 cup lime juice TOASTED HEAD
4 High Liner tilapia ROASTED PINEAPPLE-
loins, thawed AVOCADO SALSA
1/2 cup flour 1 cup diced fresh pineapple
1 1/2 teaspoons chili powder 1/2 jalapeño pepper, minced
1 teaspoon ground cumin 1/3 cup Toasted Head Chardonnay
1 teaspoon sea salt 1 tomato, cut in small dice
1/2 teaspoon black pepper 1/2 small red onion, cut in small dice
Pinch of cayenne pepper 1/4 cup cilantro, chopped
2 eggs, beaten 1 pickled jalapeño pepper, minced
1/4 cup cooking oil Juice of 1/2 lemon
1 1/2 teaspoons salt
1 avocado, cut in small dice
1. Pour lime juice over tilapia, cover and refrigerate. Combine flour and spices.
2. To make the salsa, place a nonstick skillet over medium-high heat; add
pineapple and fresh jalapeño. Cook for 4 minutes, stirring to brown evenly.
Add wine and cook for 1 minute; transfer to a bowl. Add remaining ingredients
and toss gently; cover and refrigerate.
3. Dip tilapia in egg, then in seasoned flour. Heat oil in a large nonstick
skillet over medium-high heat. Add tilapia and cook about 4 1/2 minutes;
turn and cook 4 1/2 minutes. Remove and top with salsa. Makes 4 servings.
Recipe created by Rachael Levine, Executive Winery Chef, R. H. Phillips Winery.
* Brands may vary by region; substitute a similar product.