Friday, May 8, 2009

Chile and cilantro stuffed tilapia

**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. EatIf I haven't already convinced you to visit my blogging mentor Julia's site, Grow. Cook. Eat., hopefully this will twist your arm. Last weekend I was thinking about cooking the rest of the tilapia that was hanging out in my freezer, but I couldn't decide on a recipe. I've tried a few, but none have turned out as good as a simple saute. I wanted to do something new and different, though, and was incredibly excited when I woke up the next morning to find that Julia had just posted a tilapia recipe.

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 :).


Julia said...

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?

Katie said...

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!).