Sunday, February 1, 2009

Cornflake Crusted Tilapia with Chile-Cilantro Aioli

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

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

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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