Wednesday, February 2, 2011

Madeleine's Tilapia with Tomato-Shallot Topping



This is one of the few recipes that I can say is my own creation.  My kids like this dish--even my five-year old gives it the 'thumbs-up'.  It makes for a good weeknight dinner served with green beans and corn bread.



Madeleine's Tilapia with Tomato-Shallot Topping
Serves 4-5

1 lb tilapia (or another kind of firm white fish)
Old Bay Seasoning (this is a good season-salt for fish and seafood)
olive oil
at least 1 cup ground almond meal (buy this at Trader Joe's)
2 shallots, sliced
5 roma tomatoes, diced
2 tsp capers
1/2 cup white wine (anything you have on hand is fine, as long as it's not too sweet.)
fried onion pieces (These are sold in a canister and are usually used atop hot dish.  I never said this was haute cuisine...)


Wash and pat the fish almost dry with paper towels.  The fish should still be moist.  Cut into individual serving sizes.

Sprinkle the fish with Old Bay Seasoning.  Put the almond meal in a shallow flat pan (I use an 8x8" brownie pan) and coat the fish in it.

Add olive oil to a hot heavy skillet.  (I use a 12" cast iron skillet.) Fry the fish until cooked through, about 2-3 minutes per side. (You may have to do this in batches.)  Remove cooked fish to an oven-proof pan and keep warm in a 200 degree oven.

Remove any browned bits from the frying pan with a paper towel.  Add more oil and fry the shallots.  Add tomatoes and capers and cook for 2 minutes.  Add the white wine and stir.

Place a portion of fish on each plate and top with the tomato-shallot mixture.  Garnish with fried onions. (This is the part my kids really like, so if you want to 'sell' the dish to kids, don't skip this step!)  Serve.

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