Tilapia Milanese Recipe 45 Recipes

TILAPIA MILANESE RECIPE - (4/5)

Steps:

• Preheat oven to 425. Soak the fish in a bowl with the milk and 2 cups ice for 15 minutes. Meanwhile, mix the flour with 1/2 tsp salt and pepper in shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 tsp salt in food processor until crumbs form. Put in 3rd dish. One at a time, remove the fillets from the milk and dredge in the flour, then eggs and then breadcrumbs. Transfer to large plate and let set 1/2 hour. Line a baking sheet with foil. Heat 2 T olive oil and butter in large skillet over medium high. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to baking sheet. Repeat adding more olive oil and butter. Put in oven and bake until cooked through about 8 minutes. Toss arugula with remaining 1-2 T. olive oil and salt and pepper. Serve with salad and lemon wedges.

AIR FRYER TILAPIA MILANESE FOR TWO

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Pat tilapia fillets dry using a paper towel. Coat both sides of fish with flour.
• Whisk egg, lemon juice, and salt together in a shallow bowl. Place bread crumbs and lemon-pepper seasoning in a separate shallow bowl.
• Dip flour-coated fish first in egg and then in bread crumb mixture. Press down on the fish so that the bread crumbs stick. Spray both sides of fish with cooking spray.
• Place fillets in the air fryer basket and cook for 5 minutes. Flip fish over using a spatula and cook for 3 minutes more. Serve with lemon wedges.

TILAPIA MILANESE

Steps:

• Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

TILAPIA MILANESE WITH BRUSCHETTA GREEN BEANS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: garlic, mayonnaise Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using chicken breasts, follow same instructions as tilapia in Steps 3 and 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. If using mahi-mahi, pat dry, halve, and season with a pinch of salt and pepper. Follow same instructions as tilapia in Steps 3 and 5, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as tilapia in Steps 3 and 5, coating flesh side with mayonnaise and panko and cooking, panko-side down first, until salmon reaches minimum internal temperature, 4-6 minutes per side. 1 Prepare Ingredients and Make Bruschetta Core tomato and cut into 1/2" dice.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Trim and thinly slice green onions.Mince garlic.In a mixing bowl, combine tomatoes, seasoning blend, 1 tsp. olive oil, green onions, and a pinch of salt and pepper. Set aside. 2 Cook the Green Beans Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add half the garlic (reserve remaining for sauce). Stir occasionally until fragrant, 30-45 seconds.Add green beans and cook, 1 minute.Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner.While green beans cook, start tilapia. 3 Prepare the Tilapia Pat tilapia dry, and season all over with 1/4 tsp. salt and a pinch of pepper.Place panko on a plate.Spread 1/3 the mayonnaise (reserve remaining for sauce) evenly on one side of tilapia. Transfer tilapia, mayonnaise-side down, onto plate with panko and gently press to adhere. Let sit, 10 minutes.While fish rests, make sauce. 4 Make the Sauce Place butter and remaining garlic in a microwave-safe bowl. Microwave until melted, 20-30 seconds.In another mixing bowl, combine remaining mayonnaise, 1 tsp. lemon juice, and a pinch of salt. Slowly pour garlic-butter into mayonnaise mixture, constantly whisking or stirring vigorously until combined.If too thick, add 1/2-1 tsp. water until desired consistency is reached. Set aside. 5 Cook Tilapia and Finish Dish Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Add tilapia, panko-side down first, to hot pan and cook until browned and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping green beans with bruschetta, topping tilapia with sauce, and squeezing lemon wedges over tilapia to taste. Bon appétit!