Saturday, November 6, 2010

Lemon Tilapia with Garlic Couscous

My mom came up to visit us for a few days.  We had a great time with her.  For our supper last night, we had tilapia, couscous, and steamed broccoli.  I found the tilapia recipe in Everyday with Rachel Ray.  This was a flavorful and easy way to prepare frozen tilapia fillets.  The pan fried tilapia is served on a bed of yummy couscous and topped with pickled red onions.  The onions were Jacob's favorite part of the meal.

Here is how I made it:

      1/2 of a red onion, thinly sliced
      Juice of 1/2 lemon, plus 1/2 lemon cut lengthwise into 4 wedges
      1/4 cup flour
      salt and pepper
      3 Tab extra virgin olive oil
      3 garlic cloves, minced
      2 cups chicken broth
     10oz plain couscous
     1/4 bunch flat-leaf parsley, chopped
     2 eggs
     4 5oz tilapia fillets

     In a small bowl, combine onion and the lemon juice and season with salt and pepper.
     In a medium sauce pan, heat 1 Tab olive oil over medium heat.  Add garlic and stir for 1 minute.    
     Add chicken broth and season with salt.  Cover and bring to a boil.  Remove from heat and stir in
     couscous and parsley.  Cover and let stand at least 5 minutes while you cook the fish.   
     In a shallow bowl, beat the eggs with 1 Tab water. In another shallow bowl, stir together flour and a
     generous sprinkle of salt and pepper. 
     In a large nonstick skillet, heat 1 Tab olive oil over medium high.  Working in two batches, dip the
     fish in the egg and let excess drip off.  Dip in flour and turn to coat.  Cook in pan, turning once,
     until golden, about 5 minutes.  Transfer to a platter and repeat with remaining fish. 
     Divide the couscous among four plates.  Arrange fish on top and sprinkle with pickled onions. 
     Serve with the lemon wedges.

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