Tilapia Milanese With Arugula Tomato Salad And Shaved Parmesan Recipes

TILAPIA MILANESE WITH ARUGULA TOMATO SALAD AND SHAVED PARMESAN

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry 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 in Steps 1, 3, and 4. In Step 4, cooking until chicken is golden brown and reaches minimum internal temperature, 5-7 minutes per side. If using mahi-mahi, follow same instructions in Steps 1, 3, and 4. In Step 4, cook until fish is golden brown and reaches minimum internal temperature, 4-6 minutes per side. 1 Prepare the Ingredients Slice tomatoes into 1/4" rounds.Peel and mince shallot.Pat tilapia dry, and season both sides with seasoning blend. 2 Marinate the Tomatoes In a mixing bowl, combine tomatoes, shallot, vinegar, 4 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside at least 10 minutes for flavors to marry. 3 Prepare the Tilapia Place canola oil in a medium non-stick pan and place over medium-high heat. Heat oil, 3-5 minutes.While oil heats, combine sour cream, 1/4 tsp. salt, and 1/4 cup cold water in another mixing bowl. Place panko evenly on a plate or shallow bowl.Dip tilapia into sour cream mixture, coating completely. Transfer tilapia to panko, flipping to fully cover and pressing gently to adhere. 4 Fry the Tilapia Line a plate with paper towel.Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches, add tilapia to hot oil and cook until golden brown and internal temperature reaches 145 degrees, 3-5 minutes per side.Transfer tilapia to towel-lined plate. Season with 1/4 tsp. salt and a pinch of pepper. 5 Toss Salad and Finish Dish Add arugula and Parmesan to tomato-shallot mixture and gently combine.Plate dish as pictured on front of card. Bon appétit!

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

Steps:

• Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

TILAPIA WITH ARUGULA AND TOMATOES

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in arugula; cover to keep warm.
• Place flour in a shallow bowl. Pat dry tilapia with paper towels; season both sides with salt and the red-pepper flakes. Dredge fish in flour, tapping off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook tilapia (working in batches, if necessary) until lightly browned and cooked through, 3 to 4 minutes per side; transfer to a plate and cover loosely with aluminum foil. (Add more oil between batches, if needed.)
• Add wine to skillet; bring to a boil. Cook until reduced by half, about 1 minute. Remove from heat, and stir in capers; gradually stir in butter until combined. Divide vegetables and fish among plates; top with pan sauce.