Shark Week Tilapia and Rice with a Bite

3 08 2011

It’s Shark Week kids!! Tonight’s line-up was a fish dinner for Alex and I to enjoy with the latest show! This tilapia dish has a little bite – which I thought was quite appropriate for the night’s theme!

Shark Week Tilapia and Rice with a Bite

For the rice:

  • 2 cups chicken or vegetable stock
  • 1 cup long grain rice
  • 1 bay leaf
  • 1 tsp Kosher salt
  • Half the zest of the lemon
  • Fresh parsley, chopped

Combine 2 cups of stock with 1 cup uncooked rice and 1 tsp salt. Add 1 bay leaf and zest half a lemon right over the pan. Bring to a boil, then turn down heat to low and cover with a lid. Simmer 15 minutes, or until all the liquid is absorbed. Fluff the rice with some chopped fresh parsley at the end.

For the tilapia:

  • 4 boneless tilapia fillets
  • 1/4 cup or so of Panko bread crumbs
  • 1 lemon, juice and half of the zest
  • Dry white wine
  • Unsalted butter
  • 1 Shallot, minced
  • 1 large or 2 small Hungarian hot peppers, cut into rings (I used some from our garden which were red, but they are usually green)
  • Paprika, enough to dust
  • Fresh parsley, chopped
  • Salt to taste

Melt 2-3 Tbsp butter in a saute pan. While the butter is melting, zest half a lemon into a bowl of panko bread crumbs and mix. Dredge fillets in panko mixture and dust with paprika and Kosher salt. Saute over medium-high heat, about 4-5 minutes per side (depending how large the fillets are).

Meanwhile, for the sauce – melt 2 Tbsp butter and saute shallots and peppers for a few minutes over medium heat until peppers become soft. Deglaze pan with white wine and reduce the liquid by half. Add juice of 1 lemon and cook to combine the flavors. Before serving, whisk in 1 Tbsp cold butter and some chopped parsley – the cold butter at the end will help thicken the sauce.

To serve, plate the rice followed by the tilapia topped with the sauce.

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