**This is not a gluten-free recipe and was posted before I eliminated gluten from my diet. However, gluten-free bread crumbs could be easily substituted.**
Chile and cilantro stuffed tilapia (adapted from Grow. Cook. Eat.)
1 tsp chopped jalapeno
1 green onion, chopped
1 tsp parsley, minced
1 tsp cilantro, minced
1 garlic clove, minced
1/2 cup bread crumbs (I toasted and crumbled a piece of homemade bread, but Julia used panko crumbs, which sounds even better)
1/2 Tbsp olive oil
3 small tilapia filets
salt and pepper to taste
1 lime
Combine jalapeno, onion, parsley, cilantro, and garlic in a small bowl. In a separate bowl, mix bread crumbs and oil together. Season fish with salt and pepper and place it on a baking sheet. Squeeze lime over the filets, spread jalapeno mixture over them, and then sprinkle with bread crumbs. Bake at 350 for about 12 min, or until flaky. Serves 2-3.
This was fabulous. The flavors were great, but didn't overwhelm the fish (I love a good pure fish taste). I'm glad I didn't cook my tilapia last week... but a little freaked out that Julia can read my mind :).
2 comments:
Katie, I'm so glad you made this and liked it! It looks great, I especially like the chunky bread crumbs -- gives a great texture, non?
Julia - the chunky crumbs did give it a nice texture... probably quite different from the panko crumbs (but I'm excited to try it that way next time!).
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