TILAPIA MILANESE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.
Nutrition Facts : Calories 526, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 192 milligrams, Sodium 451 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 44 grams
FISH MILANESE
This is perfect served with steamed vegetables or rice, or if your feeling cheeky a plate of hot chips
Provided by Perfect Pixie
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin from fillets.
- Remove bones.
- Combine peeled and finely chopped onion, lemon juice, oil, salt and pepper in a large plate, mix well.
- Add fillets, spoon mixture over fillets to coat thoroughly.
- Allow fillets to marinate 1 hour, turning them occasionally.
- Remove fillets from marinate.
- Coat lightly with flour.
- Dip in combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly.
- Heat extra oil and butter in large frying pan.
- Add fillets, cook gently on both sides until golden brown.
- Allow approximately 3 minutes on each side.
- Drain.
- Melt extra butter in separate pan, add crushed garlic.
- Cook until butter turns light golden brown, add parsley.
- Pour browned butter over fillets.
Nutrition Facts : Calories 723.5, Fat 59, SaturatedFat 20.5, Cholesterol 269.4, Sodium 350.1, Carbohydrate 3.1, Fiber 0.3, Sugar 1.2, Protein 44.9
FISH MILANESE
This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. A bit of avocado on the side adds creaminess that balances the crisp fish and peppery arugula. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.
Provided by Kay Chun
Categories dinner, quick, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
- Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
- In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
- Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
- Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.
FISH ALLA MILANESE
Again from my favorite Italian cookbook, this is a restaurant quality dish, and quite simple to make. Do give it one try, and you'll surely be addicted!
Provided by Fandoos
Categories European
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- For marinade, whisk 1/3 cup oil, lemon juice, salt, and pepper in small bowl; stir in onion.
- Pour marinade into 13x9-insch glass baking dish.
- Rinse fish; pat dry w/paper towels.
- Place fish in baking dish; spoon marinade over fish to coat thoroughly.
- Marinate, covered in fridge for 1hr.
- ,turning fish over occasionally.
- Combine and mix eggs and milk in shallow bowl.
- Remove fish from the marinade one piece at a time, and first coat w/flour, then w/egg mixture, and lastly bread crumbs.
- Press crumbs firmly onto fish.
- Refrigerate coated fish for 15 mins.
- Heat 2 tbsps.
- butter and remaining 2tbsps.
- oil in skillet over med.
- heat until melted and bubbly, then add fish.
- Cook to 2-3mins.
- per side until fish flakes easily w/a fork and topping is light brown.
- Remove to heated serving plate.
- Melt remaining 1/4cup butter in pan over med.
- heat.
- Add garlic, and cook 1-2mins, till garlic browns a bit; stir in parsley.
- Immediately take off heat and pour the mixture over the fish fillets.
- Garnish w/lemon slices.
- NOTE: Cooking and preparation times do not include marination time taken.
Nutrition Facts : Calories 847.9, Fat 59.1, SaturatedFat 18.6, Cholesterol 265.2, Sodium 895.9, Carbohydrate 39.5, Fiber 2.2, Sugar 3.3, Protein 39.2
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