Archie's Recipe for Tilapia

TILAPIA WITH Yogurt peach

For more than 3 years as a temporary retiree, I was the chef /cook in the house for my two children and beautiful wife. During my 3 years preparing home food cooking I got to see variety of fish on the grocery but Tilapia is one of my favorites as I can say a typical Filipino delicacy.

We like this fish very much, not only it is mild but it is also very inexpensive and easy to make at home. Another plus, it doesn’t make your house smell when you cook it. Then, I don’t need to spray my Fab-breeze.

For this recipe I coated tilapia with shredded Parmesan cheese, sauteed it until it was golden brown and topped it with a tomato-basil yogurt peach flavor. It is fast and delicious, perfect for every meal.

It took me a few tries to get the coating just right for this recipe. The first time I tried there was virtually no Parmesan breading left on the fish but I found that it was best to lightly dust the fish in
seasoned flour, then egg, then the Parmesan French. The result was a light flaky coating that nicely complimented the fish.

You will need:
* 3 tablespoons olive oil (light) * 2 cloves garlic, minced * 10-12 cherry tomatoes, halved * 1/2 cup cream or 1 cup of yogurt peach * Small handful of fresh basil leaves * 7 Tilapia fillets * Sea salt and fresh cracked pepper * 1/4 cup flour * 1 egg, beaten * 1/2 cup shredded Parmesan cheese * 1/2 cup breadcrumbs * 1/2 teaspoon granulated garlic.

Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add garlic and
cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to
medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink
and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.)
Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough to fit both
fillets.Rinse and pat dry the tilapia fillets, use paper towel to dry. Season both sides
with Sea-salt and fresh cracked pepper.Combine Parmesan granulated or minced
garlic into a bowl.Dredge the seasoned tilapia fillets in the seasoned flour then
shake off excess. Dip in to the beat egg. Press into Parmesan/minced garlic
mixture.Place in heated skillet and cook 3-4 minutes per side. Fish will be golden
brown and will flake easily when done.When you remove the fish, chiffon
(gerretem nga kasla marantid-dog diay bolong na) the basil (Note: To do this,
simply roll up a few basil leaves and gently chop). Stir the basil into the sauce.
Season with salt and pepper if needed.Lay fish on a serving platter and spoon
sauce over the top. Serve.

Pahabol: Mashed potato with garlic4 cloves of garlic (mince it).6 red potato (don’t peel it).3 table spoon of butter (I can’t believe its butter or any no fat butter)

Sea-salt to your taste.

Instruction:Halves the potato but not peeled put into the casserole with full of water. Boiled the potato until tender.

Remove the water from the casserole then mashed the potato.While mashing the
potato mix the minced garlic, butter and sea-salt your taste.After mixing transfer the
mashed potato in the plate or bowl then serve.

I served this with steam or boiled (isanglaw mo bassit) asparagus and my Creamy Mashed Potatoes it is delicious.

Enjoy!

from Archie Macanas