epper; set aside.
Rinse fish fillets under cold water and
overed, in a warm place for about 1 hour or until
oll the DRY and THAWED fish in the flour, shake off
sh, clean and dry the fish.
To caramelise the onions
For the aioli, combine mayonnaise, lemon
eep hot oil (375 degrees) for 10 to 20 seconds, or
he head, bones and skin for the fish stock. Remove the skin
side. (I place in fridge for 15 minutes to blend flavors
aucepan. Simmer over medium heat for 15 to 20 minutes.
Prepare the broiler by coating the pan with cooking spray.
Coat the fish fillets completely wih cooking spray.
Combine the cumin salt and pepper and sprinkle all over the fish.
The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
While fish broils, combine the remaining ingredients to make the salsa.
Serve the fillets with 1/2 cup of salsa.
When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.
b>for more even cooking.
Bake for 10-15 minutes, or until fish
Whisk the egg.
combine all dry ingredients for fish.
Dredge the fish in the egg, then in the dry mix.place fish filets in fridge for an hour.
fry fish in canola oil for 5 mins a side until crispy and flakey in middle.
For sauce.
Saute onion in Butter until soft.
Agg garlic white wine, limoncello, cream, lemon and orange peel .
Simmer for 10 mins then toss in basil and season with salt and pepper.
For the sauce; combine the lime
For the Salsa: Find the butt
head.
Mix the marinade for the tilapia filets: oil, citrus juices
ate1968).
Use to coat fish or chicken filets. (not
n a cookie sheet. Place fish on the foil and season
and dried oregano. Sprinkle the fish fillets with salt and black
n a platter.
Coat tilapia fillets lightly, but thoroughly with
eep enough to cover the fish once placed in it. Whisk