Sunday, February 1, 2009

Cornflake Crusted Tilapia with Chile-Cilantro Aioli

Aioli:
2 Tbl minced fresh cilantro
3 Tbl mayonaise
1 serrano chile, seeded & minced
1 garlic clove, minced

Fish:
1 cup milk
1 large egg white, lightly beaten
2 cups cornflake crumbs
1/4 cup flour
1/2 tsp salt
1/4 tsp black pepper
2 Tbl olive oil
4 tilapia fillets

lemon wedges

Directions:
1. Comine all aioli ingredients, stir well, set aside
2. To prepare fish, combine milk and egg white in shallow dish, stir with wisk. Combine cornflakes, flour, salt & pepper in another shallow dish
3. Heat 2 Tbl oil in large non stick skillet. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook about 3-4 mintues per side until cooked through. Serve with aioli and lemon wedges.


To make rice tossed with red pepper & cilantro:
Cook desired amount of white rice. When done, stir in red pepper diced very small and a bit of chopped cilantro. That's all!

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