During the week my dinner of choice is seafood of some type. Seafood, whether it's fish or shellfish is light, flavorful, and can be cooked in a variety of ways.
In Southeastern Ohio variety is limited. Oftentimes, I find myself using tilapia again and again. Typically I'm sauteing tilapia using a variety of seasonings depending on my mood.
Today, I decided to try a technique that I've been real successful with when cooking chicken. The recipe uses one of my favorite ingredients, panko. Panko, the Japanese breadcrumb, is light and crispy. It really enables you to get a nice crunch and can be used in a variety of cooking techniques to add great texture.
Where I live we are fortunate to have an amazing Asian/International market so sourcing panko has never been an issue. When I first started using panko about 10 years ago, I know that friends haven't always been able to find it easily. Now, it is a commonly stocked item in supermarkets making it much more accessible to the home cook.
Panko-Gruyere Crusted Tilapia
4 Tilapia fillets 1 1/2 cups of panko (Japanese breadcrumbs) 3/4 c. finely shredded Gruyere 1 tsp dried French Thyme 1 tsp Salt 1 tsp freshly ground black pepper 1 tbsp Dijon mustard 3 tbsp canola oil
Grate cheese with a micro plane to get a fine texture.
Place panko, cheese, thyme, salt and pepper on a plate. Mix well to incorporate all ingredients. Lightly brush mustard on both sides of each tilapia fillet and press breadcrumb mixture to each side of the fillets.
Heat oil in a skillet on medium high. When oil is hot. Cook on the first side until crispy, about 3-4 minutes. Flip and cook for another 2 minutes.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.