This Asian-themed fish entree pairs well with steamed rice and stir-fried vegetables such as bok-choy
1/3 cup, il Fustino Avocado Oil
3 medium, scallion – scallions cut lengthwise into fine matchsticks (about 1/2 cup)
1 2 X 1-1/4 inch knob, fresh ginger – peeled and cut into fine matchsticks (about 1/4 cup)
2 tablespoons, all-purpose flour
1 large, egg
1/2 salted peanuts or cashews – finely chopped
2 skinless tilapia fillets (about 4 oz each)
4 teaspoons, il Fustino Pomegranate Vinegar – optional
3/4 cup, Kiwi Ginger Beurre Blank (see recipe) – optional
freshly ground black pepper
- In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot.
- Add the scallions and ginger and cook, stirring occasionally, until they’re 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 the 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 peanuts in the third.
- Season the tilapia fillets with salt.
- Dredge one fillet in the flour, shaking off the excess.
- Dip the fillet in the egg, then coat it with the nuts.
- Set the fillet on a plate and repeat 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 the heat if they brown too fast).
- Put the tilapia on dinner plates. If using the beurre blanc, ring the fish with a pool of sauce. Lightly drizzle with the Pomegranate vinegar and grind pepper to taste, top with the frizzled vegetables, and serve immediately.