Today's delicious recipe is a riff on a recipe from Whitney's blog jewhungry.
What also ties us together is the Kosher Connection Great Blog Swap, where instead of the usual "we make and blog about whatever enters our pretty little heads," the Head Hopper selected a blog for each of us from which we would make and blog about a recipe from said blog. Sorta like a kosher version of the Secret Recipe Club, but without the possibilities of treif cooties.
|Added a garnish of curled scallions not mentioned in recipe.|
The peach sauce has a refreshing similarity to mild mango salsa. I did a sloppy job of peeling the peaches, which created the happy accident of adding color and fiber. Next time I'll skip this step completely and duly noted in my version below.
I wanted to use rainbow trout as in the original recipe, but the kosher fish department at my local Try-n-Save didn't have any that day. So good ol' bland and boring but reliable tilapia filled in. It was good, but next time I spy trout in the display I'm grabbing me up some!
|Dutch Oven. Bread Cloche.|
Ready for a fun way to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry: a Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter, located just after the recipe below, to enter -- up to 23 ways! Two winners will be chosen at random.
Contest Fine Print: The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18.
Pecan-Crusted Tilapia with Peaches
Adapted from jewhungry
1 Tbl. plus 1 tsp. olive oil
1 cup thinly sliced peaches (about 2 small peaches), skin left on
3 thin slices of red onion, minced
1/2 tsp. dried oregano
1 Tbl. sherry wine or sherry vinegar
1/2 tsp. olive oil
1/2 tsp. kosher salt
1/8 tsp. coarsely ground black pepper
2 egg whites mixed with 2 Tablespoons cold water
1/2 cup ground pecans
1/4 cup cornmeal
1 lb. tilapia fillets
Preheat oven to 400F. Lightly grease a large rimmed baked pan with 1 tablespoon of the olive oil; set aside.
In a medium bowl, combine the peaches, onion, oregano, vinegar, remaining oil, salt and pepper. Set aside.
Pour egg white mixture onto a large rimmed plate. Mix pecans and cornmeal on another large plate.
Take each piece of tilapia and dip both sides into the egg white mixture, then into the pecan mixture. Press the fish slightly to make sure the pecan mixture adheres. Place the dipped fish in a single layer on the prepared baking pan.
Bake until the crust is nicely browned, about 10-13 minutes. If the fish is done (flakes easily with a fork) but the crust is not quite browned enough, run the pan under the broiler for 2 minutes.
Serve the fish topped with the peach mixture.
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