Peanut Crusted Tilapia With Frizzled Ginger And Scallions Recipes

PEANUT-CRUSTED TILAPIA WITH FRIZZLED GINGER & SCALLIONS

Steps:

• In a 10-12 inch non-stick skillet, heat the oil over medium-high heat until hot.
• Add the scallions and ginger and cook, stirring occasionally, until they are just golden, with some green still visible on the scallions, 2 to 4 minutes.
• Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain, (leave oil in the skillet).
• Toss the ginger and scallions lightly with salt.
• Line up three wide, shallow dishes. Put the flour in the first; beat the egg in the second; put the chopped peanuts in the third.
• Season the tilapia fillets lightly with salt.
• Dredge one fillet in the flour shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set aside on a plate.
• Repeat previous step with the second fillet.
• Reheat the oil in the skillet over medium-high heat.
• Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side, (reduce heat if they brown too fast).
• Put the tilapia on dinner plates, and sprinkle with pepper to taste, and top with the frizzled vegetables , and serve immediately.

THAI TILAPIA WITH PEANUT SAUCE

Steps:

• In 12-inch nonstick skillet, heat 2 teaspoons oil over high heat. Add frozen vegetables; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Divide vegetables among 4 dinner plates; cover to keep warm.
• Add 1 tablespoon oil to same skillet; reduce heat to medium-high. Add fish fillets; cook 3 minutes. Turn fish; spoon and spread 1 tablespoon peanut sauce over each fillet to cover. Cook about 4 minutes longer or until fish flakes easily with fork. Serve fish with vegetables.