Peanut-crusted Tilapia With Frizzled Ginger And Scallions

Name: Peanut-crusted Tilapia With Frizzled Ginger And Scallions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Freshly ground black pepper; 1 large egg; 2 Tbs all-purpose flour; 1 inch 2x of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup); 2 servings Kosher salt; 118 milliliters salted peanuts, finely chopped; 3 mediums scallions, cut lengthwise into fine matchsticks (about 1/2 cup); 4 teaspoons seasoned rice vinegar, or to taste; 227 grams skinless tilapia fillets (about each); 79 milliliters vegetable oil

You can never have too many main course recipes, so give Peanut-crusted Tilapia With Frizzled Ginger And Scallions a try. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains about 37g of protein, 58g of fat, and a total of 703 calories. This recipe serves 2. It is a good option if you're following a dairy free and pescatarian diet. If you have pepper, seasoned rice vinegar, peanuts, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the scallions and ginger and cook, stirring occasionally, until theyre just golden, with some green still visible on the scallions, 2 to 4 minutes.

Ingredients you will need

Green Onions

Ginger

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.

Ingredients you will need

Vegetable

Green Onions

Ginger

Salt

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

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 peanuts. Set the fillet on a plate and repeat with the second fillet. Reheat the oil in the skillet over medium-high heat.

Ingredients you will need

Tilapia Fillets

Peanuts

All Purpose Flour

Salt

Dip

Egg

Cooking Oil

Equipment you will use

Frying Pan

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).

Ingredients you will need

Tilapia Fillets

Put the tilapia on dinner plates, sprinkle with the rice vinegar and pepper to taste, top with the frizzled vegetables, and serve immediately. Variations

Ingredients you will need

Rice Vinegar

Vegetable

Tilapia

Pepper

Alternative coatings:Instead of peanuts, try coating the fish with cashews or sesame seeds. Or just season the fillets with salt and pepper and sear them with no coating at all. Serving Suggestions

Ingredients you will need

Salt And Pepper

Sesame Seeds

Cashews

Peanuts

Fish

Serve with

Snow Pea, Scallion, and Radish Saladand

Ingredients you will need

Green Onions

Radish

Steamed Jasmine Riceon the side.

Size

based on two servings, Calories

420, Fat

26, Fat Calories

230, Saturated Fat

5, Protein

39, Monounsaturated Fat

11, Carbohydrates

450, Cholesterol

140, Fiber

Photo: Scott Phillips

Rate this Recipe and View Reviews

13, Polyunsaturated Fat

7, Sodium

Equipment

Frying Pan

Slotted Spoon

Paper Towels

Ingredients

Servings:

2servings

Freshly ground black pepper 1large

egg 2Tbs

all-purpose flour 1inch

2x of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup)2servings

Kosher salt 118milliliters

salted peanuts, finely chopped 3mediums

scallions, cut lengthwise into fine matchsticks (about 1/2 cup)4teaspoons

seasoned rice vinegar, or to taste 227grams

skinless tilapia fillets (about each)79milliliters

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.