Monday, June 1, 2009

Crispy Tilapia with Artichoke Puree

3 large egg whites
2 tilapia fillets, about 1 pound total
1/2 cup cornmeal
2 Tbsp salt-free lemon and herb seasoning
1/2 tsp salt
2 Tbsp olive oil
1 (12 ounce) jar marinated artichoke hearts, drained
reserve 1 Tbsp of the oil from the artichoke hearts jar
1/2 cup canned white beans, drained
1/3 cup sour cream
zest of half a lemon
2 Tbsp fresh Italian parsley, chopped
juice of 1 lemon

Place egg whites in a shallow dish.

On a paper plate, combine cornmeal, herb seasoning and salt. Add tilapia to egg whites and coat on both sides. Add to cornmeal mixture and coat on both sides. Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add the tilapia and cook about 4 minutes per side or until golden brown and cooked through, but not dried out. Once you flip the tilapia, take half the lemon and squeeze the juice over the browned side. Check if the tilapia is done by testing the thickest part of the fillet and if it starts to flake and is white it is done.

Meanwhile, in a food processor, combine artichoke hearts, reserved oil from the jar, white beans, sour cream and lemon zest. Process until smooth. Fold in parsley.

Serve the tilapia with the artichoke puree. Squeeze the juice from the other half of the lemon over the tilapia.

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