Wednesday, April 05, 2006

Monday dinner: Peanut crusted tilapia & Broccoli with toasted garlic crumbs

Have I mentioned that I love to eat fish? I was very excited when the tilapia fillets were on sale last week, and bought some to try on the new recipes. First to go was pan fried Peanut-crusted Tilapia. Crusted peanuts were used in place of bread crumbs to coat the fillet. OCT went "Hmmm~ very nice" after one bite. I couldn't wait to join him, and had to agree that it's nice, not to mention that it's super easy. The only complaint was it left our small apartment smelt fishy for the whole night!

Instead of the usual stirfry broccoli with soy sauce, I am delighted to find another recipe to tackle them. Brocolli is one of OCT's favorite veggies, so we will eat it at least once a week. This recipe that I saw from Gourmet magazine sounds yummy and different from what we usually eat and use lots of garlic; which I like.

Broccoli with toasted garlic crumbs

1 1/2 lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)
4 garlic cloves, very thinly sliced
1/3 cup olive oil
2/3 cup panko (Japanese coarse bread crumbs)
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest

Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes.

Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove from heat and stir in zest.Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.

No comments:

Related Posts with Thumbnails