Sunday, July 25, 2010

Sunday Dinner: Fried Tilapia and Lentil Soup

The last time I made fried tilapia, my husband dubbed it the unfortunate "fish mush incident." I had gotten tilapia from a Mexican market and wanted to make fried fish tacos. I've never cooked tilapia before but figured it couldn't be too hard. Maybe the tilapia was not fresh or maybe the pan was too hot. Either way, the entire fish disintegrated into a mushy mess. It was the first and last time I cooked tilapia; that was almost seven years ago. My mom and I were at Fresh & Easy last week and she picked up some frozen tilapia. I was hesitant at first, given our sordid history, but I decided to give it a shot. 

Panko-fried tilapia
4 tilapia filets 
4 tablespoons Japanese Kewpie mayo
2 teaspoons Dijon mustard
2 teaspoons dried thyme
2 teaspoons garlic salt
2 teaspoons rice vinegar
White pepper to season
Panko (Japanese bread crumbs)

Pat dry 4 tilapia filets with paper towels. Mix mayo, mustard, thyme, garlic salt, vinegar and white pepper in a bowl. Coat fish with marinade. Leave fish in the fridge for 1-2 hours. 

Heat oil in a pan. Coat tilapia with Panko and pan-fry fish until cooked through. 

Fried tilapia with pasta salad, farmers' market cucumbers and tomatoes. I also made a honey-mustard dipping sauce. 

Dipping sauce
2 tablespoons mayo
2 tablespoons Dijon mustard
1 tablespoon honey

Stir mayo, mustard and honey in a small bowl. Serve with Panko-fried tilapia. 

My husband is a picky eater. He hates most vegetables and anything remotely healthy. But, he likes my lentil soup =) 

Lentil soup
2 tablespoons oil
1 onion, diced
1 carrot, diced
1 cup fresh lentils
3 cups chicken stock
1/2 cup milk
1/4 cup ham, diced

Heat oil in pot. Add onion and stir for 2 minutes. Add carrot and stir for 1 minute. Add lentils and chicken stock. Simmer for 30 minutes. Add milk. Blend soup using an immersion blender. Add diced ham. 

It's not the prettiest soup, but it's so good! 


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