Recipes on a Budget

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Crispy Tilapia Fillets With Fennel-Mint Tzatziki

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1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds
3/4 cup whole-milk Greek-style yogurt
1-1/2 Tbsp chopped fresh mint
1 tsp white balsamic vinegar
4 Tbsp extra-virgin olive oil, divided
4 lg tilapia fillets
1 tsp fennel seeds, finely ground
1 lg egg white, beaten until frothy
2 cups panko (Japanese breadcrumbs) or fresh breadcrumbs


Place fennel bulb and fronds in small bowl.  Sprinkle lightly with salt; toss.  Let stand 10 minutes.  Mix in yogurt, mint, vinegar, and 1 tablespoon oil.  Season with salt and pepper.

Sprinkle 1 side of each fillet with ground fennel, salt and pepper.  Brush with egg white; coat with panko.  Turn over; repeat with seasoning, egg, and panko.

Heat 3 tablespoons oil in large nonstick skillet over medium-high heat.  Add fish.  Cook until opaque in center, about 2 minutes per side.  Serve with tzatziki.

(4 servings)


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06/03/2011 - Posted by | Seafood

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