For those concerned about the quality of their food supply, a valuable information resource is available at Seafood Watch (see map, above). You’ll be pleased to note this recipe is not only delicious, but that Tilapia is recognized as one of the most sustainable sources of protein in the ocean. Pair this recipe with a floral white wine such as Viognier, Riesling, Gruner Veltliner, Gewurztraminer or even an unoaked Chardonnay. Even a lighter off-dry Rosé works well here, though the wrong one will fight with the orange sauce.
Ingredients (Serves 6)
1 Small tilapia fillet per person (V-shaped)
¾ Cup flour
Salt and pepper to taste
¾ Cup buttermilk (or Half-n-Half)
2 Cups panko or toasted bread crumbs
3 Tbsp unsalted butter, melted
2 Tbsp finely chopped dill
½ Cup+ finely chopped macadamia nuts
2+ Tbsp olive oil
2/3 Cup orange juice
1/3 Cup half-and-half
1 Tbsp cornstarch, dissolved in ~ 1 Tbsp cold water
1 Tbsp fresh chopped dill
Rinse fillets and set on rack to drain – pat dry. Get out two large plates and a medium mixing bowl and create an assembly line in the following order:
– Station #1 – on the first plate, mix together the flour, salt and pepper,
– Station #2 – Pour the buttermilk in the bowl and place in the center,
– Station #3 – On the last plate, mix together the panko, butter, dill and nuts.
Dredge each fillet in station #1, dip it in station #2, then dredge again station #3. Refrigerating your breaded fillets for 30+ minutes will set the coating. Discard any remaining flour and milk, but reserve the panko mixture for pre-frying touch-ups.
Heat a large skillet over medium heat for ~3 minutes, add the olive oil and coat evenly (I like to add a Tbsp of butter to the oil. It browns better but is less healthy!) Pan-fry the fillets until golden brown on each side (about 4 minutes per side for every inch of thickness). Remove to a warm oven until ready to plate.
The Sauce – In a saucepan, whisk together all the sauce ingredients and heat over medium heat until the sauce is thickened, about 5 minutes.
Serving Suggestion (see photo) – Serve on a bed of sautéed spinach (in a wide pan, warm some olive oil, dissolve 1-2 anchovies in the oil, mashing until liquefied, sauté spinach until just beginning to wilt, finish with lemon zest and toss). Place fillets atop the bed of spinach. Add sauce to plate beside fillets. Enjoy!
Note: This recipe originally appeared as an insert with my October, 2009 shipment to members of my wine sampling program. It was customized to showcase a floral white wine, such as those you’ll find here.