Home cooking: Toasted nut and ginger tilapia

August 23, 2011

While visiting my cousin in Arkansas, we met friends of hers who own a sustainable farm. Their house is built into the ground and runs mainly on solar power. They grow their own vegetables and livestock and even raise tilapia.

Because they eat a lot of tilapia, they compiled a booklet of recipes using the fish and gave us one to take home.

I tweaked this recipe and it is by far our favorite from the book. It is fast, easy, healthy and delicious. Friends who try it always ask for the recipe.

— Kathy Powderly, member of The Presbyterian Church of Hagerstown.

Toasted nut and ginger tilapia

1 to 1 1/2 pounds fresh or frozen fish, small or large fillets

1/2 cup finely chopped almonds or pecans

1/4 cup seasoned bread crumbs

1 1/2 teaspoons grated ginger root or 1/2 teaspoon ground ginger (see cook's note)

1 tablespoon milk

A dash or healthy sprinkling of lemon pepper, to taste

1 tablespoon butter or margarine, melted

Heat oven to 450 degrees.

Thaw fish, if frozen. Pat fillets dry with paper towel.

In a small bowl, combine the chopped nuts, bread crumbs and ginger.

Spray a baking dish with nonstick coating. Place fish in baking dish in either a single or double layer. Brush with milk, and sprinkle chopped-nut mixture over each layer of the fillets. Sprinkle each layer with with lemon pepper and drizzle the top layer with melted butter or margarine.

Cover and bake for 6 to 12 minutes or until the coating is golden and the fish flakes easily with fork.

Serves 4.

Cook's note: Kathy Powderly prefers fresh ginger, and she often uses more than this amount.

— Courtesy of Kathy Powderly

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