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Recipe

Peanut-Crusted Tilapia with Frizzled Ginger and Scallions

Scott Phillips

Servings: 2

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.

Ingredients

  • 1/3 cup vegetable oil
  • 3 medium scallions, cut lengthwise into fine matchsticks (about 1/2 cup)
  • 1 2×1-1/4-inch knob of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup)
  • Kosher salt
  • 2 Tbs. all-purpose flour
  • 1 large egg
  • 1/2 cup salted peanuts, finely chopped
  • 2 skinless tilapia fillets (about 4 ounces each)
  • 4 tsp. seasoned rice vinegar, or to taste
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on two servings
  • Calories (kcal) : 420
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 140
  • Sodium (mg): 450
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Protein (g): 39

Preparation

  • In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot. Add the scallions and ginger and cook, stirring occasionally, until they’re just golden, with some green still visible on the scallions, 2 to 4 minutes. Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain (leave the oil in the skillet). Toss the ginger and scallions lightly with salt.
  • Line up three wide shallow dishes. Put the flour in the first; beat the egg in the second; put the peanuts in the third. Season the tilapia fillets with salt. Dredge one fillet in the flour, shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set the fillet on a plate and repeat with the second fillet.
  • Reheat the oil in the skillet over medium-high heat. Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side (reduce the heat if they brown too fast). Put the tilapia on dinner plates, sprinkle with the rice vinegar and pepper to taste, top with the frizzled vegetables, and serve immediately.

Serve with Snow Pea, Scallion, and Radish Salad and Steamed Jasmine Rice on the side.

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.

Reviews

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Reviews (8 reviews)

  • bradgetz | 03/23/2021

    Very fast, easy, elegant, and tasty dish. Just the kind everyone should have supplies for in case of surprise dinner guests. They'll think you're a culinary genius.

  • ONaturelle | 07/04/2014

    Simply, stupidly wonderful. Don't double the frizzles; quadruple them!

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