Tasty Tuesday | Twisted Fish (Sort of)

5.20.14

I love fish, but sometimes it can be a bit bland just baking it. So I decided to kick up the meal a bit by making a menu of Parmesan Tilapia, Sauteéd Green Beans, and Roasted Golden Potatoes.

Don’t get me wrong, baked fish is good, but pan fried Italian tilapia just has so much more flavor to a light fish.

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I decided since I was adding a flavorful fish, why not make the sides just as flavorful. So I decided to use my culinary degree skills and add some sautéed fresh green beans and oven roasted golden potatoes.

Since I’m not really big on following recipes to the letter as law, I’ll simply say this about the individual menu items:

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Italian Tilapia

2 fillets
Season with salt and pepper, or preferred seasonings
Plate of Italian breadcrumbs
1 tbsp cornstarch
1 cup grated parmesan
1/4 cup of vegetable oil

Mix the breadcrumbs, cornstarch, and parmesan on a large platter, mix with fork. Place the seasoned fish fillets in the breadcrumb mixture, cover and pat both sides. Place gently into a pan of hot oil. I used my cast iron skillet to fry these in. Let the fish cook fully on both sides, generally about 5 minutes on each side depending on the thickness of the fillets.

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Sautéed Green Beans

2 cups of fresh green beans
1 half of white onion, sliced
2 tbsp butter
Salt and pepper to taste

Heat a stainless steel pan and melt the butter. Add the onions and cook until translucent. Add the beans and turn heat down to medium. Sauté beans until soft, but not mushy. You can add a tablespoon of water if your beans start to stick or your pan gets too hot. This will help to soften the beans.

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Roasted Golden Potatoes

3 medium size golden potatoes
Herbs de Provènce
Vegetable oil
Salt and pepper to taste

Preheat the oven at 400°F. Cut the potatoes into small cubes. Season to your preference and coat with oil. A trick I learned in culinary school when cooking potatoes in the oven. Take the pan you will be using, coat with oil and put in the oven while its preheating. While you prepare the potatoes to cook, heating the pan will heat the oil, and when you add the potatoes to the pan it will sizzle. What that does is essentially quick fry the outside of the potatoes, and will give the potatoes a nice crisp on the outside. Cook for about 15 minutes. Remove and sprinkle a little kosher salt on top. Potatoes need a lot of seasoning.

Well, here was the final product:

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