Wednesday, July 25, 2012

Crispy Parmesan Tilapia with Caprese Salsa

I LOVE Storage Wars! I can watch marathons for days...Guess who we saw while eating at one of our fav restaurants last week.. Barry Weiss from Storage Wars! Oh yeah, then we saw Megan Fox and Brian Austin Green...yeah just them... did I tell you we saw Barry from Storage Wars?!?!?!?

Crispy Parmesan Tilapia w/ Caprese Salsa
Caprese Salsa:
1 pint cherry tomatoes
1/2 Tbsp olive oil
kosher salt
pinch of sugar
1/4 cup fresh basil
1/2 cup mini mozzarella balls
splash balsamic
fresh black pepper

1/2 cup flour
2 eggs
splash milk
1/2 cup panko
1/2 cup grated parmesan
salt and pepper
1/4 tsp garlic powder
4 tilapia filets
4 Tbsp olive oil
Heat oven to 400. Place tomatoes in a pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes.
Mix eggs with a splash of milk. Place flour in 1 bowl and panko mixed with parmesan, salt, pepper and garlic powder in a seperate bowl.
Julianne basil, slice mozzarella balls in half. Place in a bowl.
Allow roasted tomatoes to cool for 5 minutes then add to bowl of basil and cheese.
Stir in balsamic, sugar, salt and pepper into salsa. Set aside.
Dredge tilapia in flour.
Then dip in egg wash.
Then dredge in panko/parmesan mixture.

Heat 4 Tbsp oil in pan until hot. Place fillets in hot oil and cool until golden on both sides.

Drain on paper towels, season with kosher salt.
Serve over a bed of arugula and top with caprese salsa.
Original recipe by Pink Parsley

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