Sunday, June 10, 2012

Tilapia with a Leek Cilantro Salad

This is just a yummy dish!   Oven baked tilapia is a good staple.  I breaded mine with panko for a really light and crunchy texture.  But what sets this recipe apart is the leek and cilantro salad on top.   Served over a bed of jasmine rice, this is the perfect summertime meal.

Oven Baked Tilapia with Leek Cilantro Salad

  • Jasmine Rice, cooked per the package to serve 4
  • 4 Tilapia fillets, rinsed and dried
  • 2 T olive oil
  • 12 oz panko bread crumbs
  • salt and pepper
Directions:   Preheat oven to 350 degrees.   Prepare Jasmine Rice per the package to make 4 servings.   Rinse and dry tilapia fillets and rub each one with olive oil.   Dredge through the panko break crumbs, pushing with your fingers so it sticks.   Add a little extra olive oil onto your pan and place the breaded tilapia on it.   Season with salt and pepper and bake in the oven for about 20 minutes or until done.

Leek and Cilantro Salad

  • 2 leeks, green tops discarded, sliced in half, rinsed and patted dry
  • 2 bunches cilantro, rinsed and dried
  • 2 T rice vinegar
  • 1 T butter
  • 2 T olive oil
  • Salt and Pepper
Directions:   Chop off the green tops of the leeks and slice in half, which makes cleaning easier.   Remove all sand and pat dry.   Slice the leeks and add to a saute pan with the 1 T of butter.   Saute until tender, remove from heat and cool.   Meanwhile, pick the clean cilantro leaves off the stems and add to a bowl.   Add the cooled sauted leeks, rice vinegar, olive oil and season to taste with salt and pepper.

To assemble: Start with a bed of jasmine rice, then the baked tilapia and topped with the delicious leek and cilantro salad.   Serves 4.

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