Friday, April 10, 2009

Tilapia with Lemon Vinaigrette

Normally, every day could be considered a party around here, but today is Good Friday, so it's the perfect day to introduce a simple fish recipe. This recipe is not a fancy or elaborate one, but it's perfect for the day that it is. With this dish, it's not so much how you cook the fish, but rather, what you cover it with. The vinaigrette used to drizzle over the Tilapia was originally intended to cover a fish baked naked, but it also compliments a breaded fish too.

The Tilapia pictured above has been rolled in flour, an egg wash, and then cornmeal. It was then cooked in a skillet with a touch of oil. Ummmm! You could skip the first two steps and go straight to the cornmeal and then the skillet, or like the original recipe suggests, simply bake the Tilapia with a touch of butter or lemon. You choose! All three taste great, even though the fish simply baked probably allows for the fresh taste of the vinaigrette to shine through a bit more.

This vinaigrette is perfect for brightening up any fish by adding a little zest, yet it's still simple and light.

Tilapia with Lemon Vinaigrette

1/4 Cup Lemon Juice
1/4 Cup Italian Parsley Leaves
2 Cloves Garlic
2 Teaspoons Lemon Zest
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/3 Cup Olive Oil

Blend lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually pour in oil. Season the vinaigrette to taste with more salt and pepper.

Prepare thy fish and then drizzle with thy vinaigrette!

Coming Tomorrow.... An Asparagus Inspired Frittata For Easter Brunch!


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