Crispy Tilapia Fillets with Tzatziki
Recipe adapted from Bon Appetit on Epicurious, January 2011
Yield: 4 servings
- 1 cup finely diced cucumber, seeded (peeled, if desired)
- 3/4 cup whole-milk plain yogurt, drained to thicken*
- 1 1/2 tablespoons chopped fresh mint
- 1 teaspoon white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 4 large tilapia fillets
- 1 large egg white, beaten until frothy
- 2 cups (about) panko (Japanese breadcrumbs) or fresh breadcrumbs
Place cucumber, yogurt, mint, vinegar in food processor and blend to desired texture.. Season to taste with salt and pepper.
Sprinkle 1 side of each fillet with salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.
* Using Greek-style yogurt is ideal since it can be purchased and will prevent you from having to drain the regular plan yogurt. If Greek-style yogurt is unavailable, you may strain regular plain yogurt for several hours to remove the liquid and thicken the yogurt. If you have a yogurt strainer, that would be great. If not, and I don't, use two coffee filters placed in a colander then placed in a bowl with enough room below to catch the drained liquid.
Original recipe may be seen here.