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Spiced Cornmeal Crusted Tilapia with Caper Infused Smoked Whitefish Salsa

Chefs Scott Grant & Janet Grywacheski,
Bergmann’s On Lombard

Ingredients
Smoked whitefish salsa
6 oz boneless smoked whitefish, diced
1 large vine-ripened tomato, seeded and diced
1 small red onion, finely diced
1/3 English cucumber, diced
1 Tbsp finely chopped Thai basil
3 drops hot sauce
Salt & pepper, to taste

Cornmeal crusted tilapia
1/2 cup cornmeal
1/2 cup flour
1/4 tsp chili powder
1/8 tsp thyme
Salt & pepper, to taste
4 (5 oz) tilapia fillets
1/2 cup melted butter, divided
2 Tbsp canola oil

Method
Smoked whitefish salsa
1.   In a bowl, combine all ingredients and gently mix. Let chill for a few hours.

Cornmeal crusted tilapia
1.   In a flat pan, combine cornmeal, flour and spices.
2.   Brush tilapia fillets with half the butter, coat with cornmeal mixture. Set in fridge for 15 minutes.
3.   In a non-stick pan on medium-high heat, add remaining butter and oil. Sear the fillets for 1-2 minutes per side. Finish in a 325˚F oven for 5-6 minutes until done.

Yield 4 servings

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