Crispy Tilapia Fillets With Fennel-Mint Tzatziki
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tbsps
Mint (chopped fresh)1 tsp
Balsamic Vinegar (white)4 tbsps
Extra-Virgin Olive Oil (divided)4 large
Tilapia Fillet1 large
Egg White (beaten until frothy)Directions:
1
Place fennel bulb and fronds in small bowl
2
Sprinkle lightly with salt; toss
3
Let stand 10 minutes
4
Mix in yogurt, mint, vinegar, and 1 tablespoon oil
5
Season with salt and pepper
6
Sprinkle 1 side of each fillet with ground fennel, salt, and pepper
7
Brush with egg white; coat with panko
8
Turn over; repeat with seasoning, egg, and panko
9
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat
10
Add fish
11
Cook until opaque in center, about 2 minutes per side
12
Serve with tzatziki
13
Place fennel bulb and fronds in small bowl
14
Sprinkle lightly with salt; toss
15
Let stand 10 minutes
16
Mix in yogurt, mint, vinegar, and 1 tablespoon oil
17
Season with salt and pepper
18
Sprinkle 1 side of each fillet with ground fennel, salt, and pepper
19
Brush with egg white; coat with panko
20
Turn over; repeat with seasoning, egg, and panko
21
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat
22
Add fish
23
Cook until opaque in center, about 2 minutes per side
24
Serve with tzatziki