Recipe by CookGordon
From the Fine Cooking Website
Top Review by ARathkamp
I have a tough time getting my family to eat fish, but they enjoy when I make this dish. We add additional seasoning to the fish by sprinkling some season salt before dipping it in the egg. Then we add some tobasco pepper sauce to the egg mixture. Another substitution we use is Italian flavored bread crumbs. Overall a good recipe.
- 2 garlic cloves, minced (about 1 Tbs.)
- 88.74 ml extra virgin olive oil
- 411.06 g can diced tomatoes
- 0.25 ml granulated sugar
- kosher salt
- fresh ground black pepper
- 177.44 ml breadcrumbs, fresh
- 177.44 ml parmigiano-reggiano cheese, finely grated
- 118.29 ml fresh herb, chopped (Mixed such as thyme, parsley, chives, or oregano)
- 680.38 g tilapia fillets, skinless (4 6-oz. each)
- 1 large egg
Directions See How It's Made
- In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.
- Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 teaspoons salt, and 1/4 teaspoons pepper.
- Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.
- In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.