‘Breaded’ Tilapia with Tomatillo Sauce and Mexican Salad
Helloooooo 2011! It’s a new year, which means new resolutions. One of my resolutions is to start contributing to TLSP again. I love cooking, I’m passionate about the link between nutrition and wellness, and I’ve missed sharing those things with you. Hopefully, I can inspire some of my fellow teammates to jump back on the bandwagon too! Without further delay, below you’ll find my recipe for ‘breaded’ fish. I might have shared a similar recipe in the past, but I’ve since perfected it with the appropriate amount of what shall we say…crunch! I’ve also developed a sauce that is both simple and tasty. As for the Mexican Salad, I came up with this while working with the South-of-the-Border theme and using what I had in the kitchen. Feel free to experiment with it and enjoy!
As a side-note, I recently made another trip to MooJesus! with my good friend, Lyssa Myska Allen. As a result, I have a wonderful supply of raw dairy products–some of which are used in this recipe. As always, if you don’t have access to raw dairy or if it doesn’t fit into your diet, you can easily omit it.
- Tilapia filets
- Eggs (1 egg per 2 pieces of fish)
- Nut flour of your choice (I grind my own, and you can see the highly controversial…wink, wink, nod, nod…. post here)
- Garlic powder
- Coconut oil (enough to coat entire pan)
- Non-stick pan
Place your nut flour–store bought or homemade–in a plate. I make my own not only because it’s cheaper, but also because the nuts oxidize and go rancid quickly once ground. Add seasonings of your choice. For this recipe, I suggest salt, pepper, and garlic powder–the amount depends on the quantity of fish you’re making, so just season to TASTE. In another plate, break your eggs and mix with a fork to combine the yolk and whites. In your non-stick pan, heat coconut oil or some other heat stable oil over medium-high heat. I emphasize this because too many people cook with oils that are not heat stable, and therefore oxidize when exposed to heat and become toxic (do you hear me you olive oil lovers???). While the oil is heating, dredge your fish filets first in the egg, and then in the flour. Once the oil is hot (it should sizzle when you drop a piece of the breading in), place your filets in the skillet and reduce to medium heat. Cook 2-3 minutes on each side until breading is golden brown and fish is flaky. Once done, remove from pan and place on serving plate.
- Tomatillo Salsa
- Raw heavy cream
- Raw butter
While your fish is cooking, heat raw butter in sautee pan over medium heat. Add tomatillo salsa, and then cream. Heat through until warm, and then spoon over fish. I’m all about quick meals, so I actually cheated and bought my salsa from Whole Foods. If you so desire, you can easily make your own by combining tomatillos, jalapenos, onions, and cilantro in a food processor. Also, if you want to skip the dairy, the tomatillo salsa would make a nice sauce in its own right.
- Baby Spinach, chopped
- Avocados, chopped
- Red Onion, sliced
- Jicama, julienned
- Cilantro, chopped
- Feta cheese, crumbled (optional)
- Lemon or lime juice
- Olive oil
- Sea salt
Combine all above ingredients in bowel, mix, and then serve!
Unfortunately, I forgot to take pictures when I made this the other day, but it is a beautiful presentation and equally delicious. It also shouldn’t take more than 30 minutes to prepare. I will post pictures next time I make it.
Also, if you’d like more information about MooJesus! and their fabulous cafe and working farm/ranch, please visit them online at Moojesus.com. I can’t say enough wonderful things about the family that runs this place. Furthermore, who wouldn’t want to visit a place called MooJesus! located at Everything Jesus Ranch?!!