It's officially May, and while we're ready to get outside and socialize with friends and neighbors, we're also looking to change up our usual menu. Gone are the hearty soups and heavy pastas - we want meals we can either throw on the grill or something of the lighter fare.
The Colonnades in Virginia have hit the nail on the head when it comes to offering up a great fish recipe that also incorporates a lot of the fresh vegetables you'll see at the farmer's markets in the next couple weeks. It features Tilapia, a light fish that is perfect for a meal on a warm evening.
This Almond-Crusted Tilapia is a great addition to your weekly menus, as it not only offers beneficial fish oils, but also antioxidants found in the tomatoes.
Almond-Crusted Tilapia with Ginger Roma Tomato Relish
The Colonnades, Virginia
10 4-oz. tilapia filets
8 oz. Panko breadcrumbs
1 oz. almonds, toasted
1 T. parsley, chopped
1 oz. canola oil
10 Roma tomatoes, cored and seeded, finely diced
1 red onion, finely diced
1 T. ground ginger
2 t. black pepper
1 bunch scallions, thinly sliced on bias
3/4 c. rice wine vinegar
1/3 c. olive oil
2 T. teriyaki sauce
2 t. garlic, chopped
Preheat oven to 350 degrees. Mix the breadcrumbs, almonds and parsley and for the crust mix. Dip the fish in canola oil, then coat with crust mix by dusting both sides well. Place on a sheet pan and bake in the oven until golden brown. For the Relish, mix the remaining ingredients together and marinate for two hours. Remove the fish from oven and place on a plate. With a spoon, layer 2 ounces of relish across the center of the fish, leaving much of the crust visible.