No Fishy Fish Here

     The one common complaint I hear from non fish eaters is that fish tastes fishy.  I agree that there is some degree of truth to that but some fish is so mild that it will taste anything but fishy. By the way, some people actually like fishy tasting fish.  I for one, LOVE anchovies and sardines. Pretty fishy stuff if not done properly and with finesse. But back to non fishy fish.  Talapia is NOT fishy.  It is a white, often farmed grown fish which is very mild tasting.  One friend told me, years ago, that talapia was a "bottom feeder" and that was disgusting. I wondered then, as I do now, whether she was aware of what our cattle eat these days.  Anyway, far from the politics of food, this is number 6 in a series of meals that I am creating for my niece. Happy to announce that her chicken thighs last night were a hit and they were MOIST!!!! I have to say that I wish I could run over and take Channel a few herbs and pantry products that would make this recipe making easier for me.  But that is not what I am doing.  I am using what she already has on hand and making a scrumptious meal out of those ingredients. There is a lot more clock watching with these recipes because of the brown rice.  Next time I may write the recipe for baked brown rice. There are also nice leftovers for a great fish sandwich.  So...okay...here goes  

Super Simple Supper #6

Golden Pan Fried Talapia with a white sauce and veggie relish

brown rice almonds

Heat a skillet over high heat.

A foil lined baking sheet sprayed with PAM.

Oven set at 250.

Pot with lid for the rice.

Any time during the day when you have a few minutes you could throw this salad together.

It would be very easy to slice some carrots, zucchini  and cucumber using a potato peeler and splashing 2 TBSP of vinegar and 1 tsp. of oil to make a cold veggie side dish. A dash of salt, sugar and  pepper and there you have  a really pretty and easy salad. 

Rice (About 4 servings.)

Ingredients

Begin with the brown rice. It'll take the longest. Begin the rice about 45 min. before you start the fish.

1 TBSP. minced onions
1 TBSP minced mushrooms
1 TBSP  minced celery

1 tsp of oil

1 cup brown rice

2 1/2 cups of water

salt

1 Splash of oil 

1/4 cup of almond

1. Saute onions, celery and mushrooms together in a pot that has a lid for about 5 min.  Stir often.  Lower heat.
2. Rinse the rice in water and strain. Add rice to pot. Add the 2 1/2 cups water.
3. Bring to a rolling boil.  Boil for 5 min. Stir.
4. Reduce to med./ low and cook for 20-30 min. 
5. After 30 min. put the lid to the side of the pot so that there is a gap where vapor can escape.
6. Simmer until almost dry. (You can check the water level by tipping the pot to one side to see if there is any liquid.) When almost dry, turn off heat and let sit for 10 min.
7. In a skillet, can be the one you use for the fish, just wipe it clean, put about 1/4 cup  of almonds. If whole,  pound and make into crumbs. Then with a little butter or oil in the pan stir the almonds around over med. heat until you can begin to smell them. Sprinkle over the rice.

Fish

Ingredients

1 TBSP oil 

1 TBSP butter (margarine is okay)

4 talapia fillets rinsed in cold water and dried with a paper towel  (this step is very important)

1/4 cup of milk

2 egg 

1/2 cup of bread crumbs

finely minced parsley

1/2 tsp of garlic powder 

1 tsp of lemon zest (or lime)

lemon (or lime)  slices and minced parsley for garnish over each fish after you put on the sauce.

s/p

TO BUY AND TO ADD NEXT TIME; 1/2 TSP DRIED THYME ADDED TO THE BREAD CRUMBS WOULD BE EXCELLENT. A small jar of capers for garnish would also be great. 

1. Put the oil and margarine in a skillet and put over med. high heat. If it starts to smoke before you have put the fillets in, lower the heat. (You could use PAM but for this dish you want the flavor of the butter.)
2.  In a bowl whisk the milk and egg whites until well blended and frothy. Add a pinch of salt.
3. To the bread crumbs add the finely minced parsley, garlic powder and lemon zest. Fluff with your fingers until well incorporated.  Do not smoosh!
4. Dip the dried talapia fillets in the bread crumbs and then into the egg.  Do it again. In the crumbs and then in the egg. Now carefully place the fillet in the pan. Do not crowd the pan.  It will be easier for you to do one fillet at a time.
5. Fry gently over this med. high heat for about 4-5 min. on each side.  Using a spatula carefully left and flip the fillets. You want a nice golden brown color on both sides. Gently left the corner of the fish and check.  Continue with all the fillets placing them on the foil lined baking pan.  Put them in the oven while you finish the meal.

Sauce

Ingredients

2 TBSP minced onion

1 TBSP minced green pepper

1 TBSP carrots

1 tsp minced celery

3 TBSP mayo

1 tsp sour cream

1 tsp lemon juice (or lime juice)

1/2 tsp garlic powder

1/2 tsp of salt

dash of pepper

1. Put the first 4 ingredients in a bowl and mix.
2. Add the rest of the ingredients and mix with a fork.

This sauce is meant to go on the warm  fish cold.  One heaping tsp. should be enough for each fillet. Garnish the fish with a thin slice of lemon and some parsley.

NOTE: THIS FISH WITH THE SAUCE MAKES A GREAT SANDWICH THE NEXT DAY!