With this quick-cooking mild fish, you’re just minutes away from a flavorful dinner that looks elegant, but is a cinch to pull off on a weeknight. The oil the fish cooks in is flavored by the ginger and scallion garnish and the peanut coating adds texture and just the right amount of crunch.
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Alternative coatings: Instead of peanuts, try coating the fish with cashews or sesame seeds. Or just season the fillets with salt and pepper and sear them with no coating at all.
Simply, stupidly wonderful. Don't double the frizzles; quadruple them!
This has become our most favorite fish dish! All the other reviews are spot on: The frisee is so superb I use two whole bunches of scallions and two 4 inch knobs of ginger--can't seem to get enough. For two servings 3 tilapia filets (about 12-14 oz) seems perfect: you may even have enough left over for lunch. Just have more peanuts on hand and double the flour and the egg wash for the extra. We serve this with jasmine rice and we love it.
Excellent recipe for a quick evening meal. I had leftover chopped pecans on hand and used them with panko breadcrumbs as another reviewer suggested. My family loved the garnish; next time I'll make a little extra.
Excellent. Have made this several times now and the flavors of the scallions and ginger get better every time. Unless you have a machine to julienne them, be prepared to take a bit of time getting it done. But worth it!
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