TORTILLA CRUSTED TILAPIA
Last year we started seeing this new item at the grocery stores from "Sea Cuisine"... they were fillets of fish with interesting crusts and coatings on them. They sound just wonderful, but at $7 for a package of 2, there's no way our budget would allow for that. We would need 3 packs just to feed this house! So, instead, my...
Provided by Naomi Nakashima
Categories Fish
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 300 degrees. Lay the tortillas out on baking sheets... *do not let them overlap*. Bake until they are dry and crispy, but not too brown (about 8-9 minutes on each side depending on your oven). Then let them cool completely.
- 2. Meanwhile, seed and chop your jalapeno pepper. Set aside.
- 3. Break up the cooled tortillas and place them into the food processor and pulse until they resemble coarse bread crumbs. Add the jalapeno peppers, cumin, cilantro, lime juice, garlic powder, and chili powder and continue to pulse until everything is uniform. Season with salt and pepper while you're pulsing.
- 4. Make sure that your tilapia filets are completely dry. The crust doesn't stick as well if they are wet at all. Meanwhile, beat the egg and the egg white in a separate bowl. Prepare your baking sheet by spraying it with a little cooking spray and preheat the oven to 375 degrees.
- 5. Dip each filet into the egg mixture and then coat with the tortilla mixture. The tortilla mixture may give issues with sticking, it takes a bit of work and manipulating and patting to get it to stick together. Then place each filet onto your baking sheet.
- 6. Bake for 8-10 minutes, or until fish is done and crust is crispy.
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