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TILAPIA with Lemon Cream Sauce and Baby Red Pan fried potatoes


Posted the05/08/2009 By Get Off Your Butt and BAKE! (Visit website)



Have you ever tried Tilapia? Well, tonight was a first for us. For some reason I have looked at it, picked it up, but always put it back. Not anymore! It is delicious. I don't care for fish that tastes like FISH. This white fish is flaky with a very nice texture, and is not one bit Fishy! It reminds me a lot of Halibut, but the price tag is certainly less. I dredged ours in flour, egg and then Panko bread crumbs, and served it with a Lemon Cream Sauce. We actually used much more of the sauce over the fish, but I wanted you to be able to see how golden and crispy the fish is! Make a nice tossed green salad, and some crusty french bread and you have a meal fit for a king or Queen. Pick up some Tilapia today!



INGREDIENTS:
2 Tbsp flour
1 tsp lemon-pepper seasoning
1 cup Panko bread Crumbs
1 egg
4 tilapia or other white fish fillets
4 Tbsp vegetable or olive oil for frying

DIRECTIONS:
On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with a fork. Coat fish with flour mixture. Dip into egg then coat well with bread crumbs. In a large skillet, heat oil. Add fish fillets, and cook about 3 minutes on one side until golden brown, then flip to other side for about 3 minutes more. Fish should flake easily with a fork. Don't overcook!

LEMON CREAM SAUCE
3 Tablespoons butter
2 Tablespoons flour
1 1/2 cups milk
1/4 tsp. onion powder
1/4 tsp. sugar
Salt and pepper to taste
1/2 lemon - squeeze into sauce when done, and stir.

Directions:
On low heat - Melt butter in saucepan, and quickly stir in flour. Stir until bubbly and creamy.
Whisk in the milk slowly, and continue whisking so that no lumps are visible.
On medium heat, continue stirring until sauce has thickened.
Squeeze in the fresh lemon juice, and stir well.
(Don't use bottled lemon juice)



Baby Red Pan Fried Potatoes
Step 1: Dig new potatoes from your garden
Dig extra - enough for two dinners
Step 2: Wash, but do not peel
Step 3: Cut potatoes in half or thirds if potatoes are larger in size
Step 4: Bring large pot of water to a boil
Step 5: Boil new potatoes just until fork tender.
First night: East with lots of butter, salt and pepper
Second night: In a mixture of olive oil and butter, pan fry the left-over potatoes
Season them with Salt, pepper and anything else you would like!
*If you use butter alone, it will burn!
Thanks so much for Visiting
Get Off Your Butt and Bake!


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