This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Garlic-Herb-Crusted Tilapia
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- #59784
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/4 cup thinly sliced garlic
1 teaspoon minced fresh thyme
1/2 teaspoon sea salt
2 tablespoons whole wheat bread crumbs
1 teaspoon minced fresh chervil
4 (6-ounces each) tilapia or red snapper fillets
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh oregano
2 lemons
directions
Preheat the oven to 275 degrees F.
Toss the garlic with the salt and place on a nonstick baking tray. Roast for 30 to 35 minutes until dry.
In a small food processor, puree the garlic with the bread crumbs and herbs. Keep in a sealed container in a cool area until ready to use.
Lightly dredge both sides of the fish fillets with the garlic-herb puree. Spray a nonstick skillet with canola oil spray. Cook the fish over medium-low heat, 3 to 4 minutes on each side. Check the center of each fillet to see if it is cooked through. If the fillets are thick, they can be finished in a 350 degrees F oven for several minutes. Serve with 1/2 lemon on each plate.
added by
myrtleskies
nutrition data
132 calories, 1 grams fat, 8 grams carbohydrates, 24 grams protein per serving. This recipe is low in fat.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
November 9, 2011
The end result of the recipe wasn't bad but I'm marking it down because of the method. I love the idea of the roasted garlic, but the way of doing it just didn't work well. The garlic never really got to the consistency I believe was needed. When you blend it with the bread crumbs it turned into a gooey mess. There was no way to "dredge" the fish in it. I spread it on. That said, the fish tasted good when done, but the presentation wasn't as nice as I think it could have been. I'd roast the garlic as a whole head (or cheat and buy pre-roasted garlic) which produces a much creamier texture.