The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Friday, March 2, 2007

Panko-Breaded Talapia and Corn Salsa

Corn Salsa... It's an alternative salsa and is great on top of grilled chicken or seafood. I had some leftover panko breadcrumbs and love how crispy it makes the fish.

Corn Salsa:
2 cups good quality frozen sweet corn kernels, thawed
4 shallots small dice
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt
1/2 tbsp coriander seed

Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving.
For the talapia:
4 talapia fillets
(Each of these should be in their own bowl)
1/3 cup all-purpose flour, seasoned with salt and pepper
1 1/4 cups panko bread crumbs
2 eggs beaten

Dredge the talapia fillets in the flour, dip into the egg mixture, then dredge in the bread crumb mixture, coating evenly. Fry in 3 tbsp vegetable oil for about 5 minutes, turning once, midway.
Serve with a heaping spoonful corn salsa.

1 comment:

K8teebug said...

I am making this tonight for dinner! The salsa looks tasty. It's sitting in the fridge now....thanks sweetie!