Tilapia Milanese Recipes

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

TILAPIA MILANESE RECIPE - (4/5)

Steps:

• Preheat oven to 425. Soak the fish in a bowl with the milk and 2 cups ice for 15 minutes. Meanwhile, mix the flour with 1/2 tsp salt and pepper in shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 tsp salt in food processor until crumbs form. Put in 3rd dish. One at a time, remove the fillets from the milk and dredge in the flour, then eggs and then breadcrumbs. Transfer to large plate and let set 1/2 hour. Line a baking sheet with foil. Heat 2 T olive oil and butter in large skillet over medium high. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to baking sheet. Repeat adding more olive oil and butter. Put in oven and bake until cooked through about 8 minutes. Toss arugula with remaining 1-2 T. olive oil and salt and pepper. Serve with salad and lemon wedges.

TILAPIA MILANESE WITH BRUSCHETTA GREEN BEANS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: garlic, mayonnaise Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using chicken breasts, follow same instructions as tilapia in Steps 3 and 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. If using mahi-mahi, pat dry, halve, and season with a pinch of salt and pepper. Follow same instructions as tilapia in Steps 3 and 5, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as tilapia in Steps 3 and 5, coating flesh side with mayonnaise and panko and cooking, panko-side down first, until salmon reaches minimum internal temperature, 4-6 minutes per side. 1 Prepare Ingredients and Make Bruschetta Core tomato and cut into 1/2" dice.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Trim and thinly slice green onions.Mince garlic.In a mixing bowl, combine tomatoes, seasoning blend, 1 tsp. olive oil, green onions, and a pinch of salt and pepper. Set aside. 2 Cook the Green Beans Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add half the garlic (reserve remaining for sauce). Stir occasionally until fragrant, 30-45 seconds.Add green beans and cook, 1 minute.Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner.While green beans cook, start tilapia. 3 Prepare the Tilapia Pat tilapia dry, and season all over with 1/4 tsp. salt and a pinch of pepper.Place panko on a plate.Spread 1/3 the mayonnaise (reserve remaining for sauce) evenly on one side of tilapia. Transfer tilapia, mayonnaise-side down, onto plate with panko and gently press to adhere. Let sit, 10 minutes.While fish rests, make sauce. 4 Make the Sauce Place butter and remaining garlic in a microwave-safe bowl. Microwave until melted, 20-30 seconds.In another mixing bowl, combine remaining mayonnaise, 1 tsp. lemon juice, and a pinch of salt. Slowly pour garlic-butter into mayonnaise mixture, constantly whisking or stirring vigorously until combined.If too thick, add 1/2-1 tsp. water until desired consistency is reached. Set aside. 5 Cook Tilapia and Finish Dish Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Add tilapia, panko-side down first, to hot pan and cook until browned and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping green beans with bruschetta, topping tilapia with sauce, and squeezing lemon wedges over tilapia to taste. Bon appétit!

BAKED TILAPIA MILANESE

Steps:

• Arrange panko in a single layer on a sheet pan. Toast at 375° for 3-5 minutes until golden brown.
• Combine toasted panko, parmesan, basil, salt and pepper.
• Beat eggs in a separate bowl and set aside.
• Dredge Tilapia fillets in flour, gently shaking off excess. Dip them in the egg, then coat with the anko mixture.
• Arrange coated fillets on a parchment-lined sheet pan. Bake for 10 minutes or to an internal temperature of 145°.

AIR FRYER TILAPIA MILANESE FOR TWO

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Pat tilapia fillets dry using a paper towel. Coat both sides of fish with flour.
• Whisk egg, lemon juice, and salt together in a shallow bowl. Place bread crumbs and lemon-pepper seasoning in a separate shallow bowl.
• Dip flour-coated fish first in egg and then in bread crumb mixture. Press down on the fish so that the bread crumbs stick. Spray both sides of fish with cooking spray.
• Place fillets in the air fryer basket and cook for 5 minutes. Flip fish over using a spatula and cook for 3 minutes more. Serve with lemon wedges.

FISH MILANESE

Steps:

• Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
• Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
• In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
• Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
• Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.