Tastings at Twilight - Tilapia
Guest Chef: Doug Simon - Casino at Lakemont

For more information on Tastings : http://www.familyservicesinc.net/
Tickets will NOT be sold at the event.








Grilled Breaded Tilapia Filet

5 – 6 oz Tilapia Filet
½ cup Olive Oil
½ cup Fresh Bread Crumbs
3 Crackers, crumbled
2 tsp. Fresh Chopped Herbs
Salt and Pepper
Grilled Vegetables – Zucchini, Squash, Red Pepper, and Red Onion, all sliced about ½ inch thick
1 cup Mixed Greens

Pan Seared Tilapia Filet

5 – 6 oz Tilapia Filet
Seasoned Flour
2 T Olive Oil
½ cup Sno Peas
Julienne Carrot
Julienne Red Pepper
1 – 2 tsp. Butter
Salt and Pepper

Champagne Sauce w/ Toasted Almond and Grapes
½ cup White Wine
10 – 12 Grapes, Red, White or Both, split in half
2 T Toasted Sliced or Slivered Almonds
2 T Butter
1 – 2 oz Toasted Almond Champagne (Any Sparkling Wine can be substituted here)

Preparation for the Breaded Tilapia
Preheat a grill or charbroiler. Combine bread crumbs, crumbled crackers fresh herbs and some seasoning in a bowl.
Season the tilapia filet with salt and pepper, coat lightly with oil and place flesh-side down in the breading mixture. Press firmly so that breading adheres to fish.
Place cut vegetables for grilling in a separate bowl. Coat with olive oil and seasoning.
Place vegetables and fish filet on a hot, well oiled grill. Be sure that the fish is cooked breaded side down first. Allow to cook for about 3 minutes over a medium to high heat.
Turn the vegetable ¼ turn to get nice grill marks on the first side.
Carefully, using a flat spatula, turn the fish filet over. You will most likely lose some of the breading, that’s ok.
Continue cooking until desired doneness is achieved.
Place the grilled zucchini, squash and pepper onto the plate, reserving the onion for later.
Top with fresh greens. Place the fish filet atop the greens and top that with slices or rings of the grilled onion. Reserve for Champagne Sauce.

Preparation for the Pan-Seared Tilapia
You will need two sauté pans and a strainer to prepare this dish.
Put about 2-3 cups of salted water in the first pan. Bring to a rolling boil.
Preheat the second pan over medium heat with 2 T olive oil.
Season and lightly flour the tilapia filet making sure to shake off any excess flour.
Place flesh-side down into the preheated pan with the oil. Shake the pan to make sure the fish is not sticking and allow to cook for about 3 minutes.

While the fish cooks, place the vegetables into the boiling water. Cook for 1-2 minutes until tender but still crisp. Pour into strainer and return pan to stove adding butter and reducing flame to medium –low.
Turn the fish in the second pan. You should be able to finish this on the stove top, but if the filet is too thick, it might be wise to put the pan into a 350 degree oven for about 3 – 4 minutes.

Remove the fish from the pan to make the sauce. Begin by deglazing the pan with the addition of the white wine. Add the nuts and the grapes and begin reducing.

Return the fish to the pan to complete cooking. This will also infuse flavors of the wine to the fish and the fish to the sauce.
In the second pan, the butter should be melted and warm.

Return the vegetable mix to that pan. Season and toss to coat then pour out to cover the base of the plate. Remove the fish from the wine reduction and carefully place atop the vegetables on the plate.

Finishing the Sauce
Your pan sauce should now be ready to finish. It should consist of the white wine reduction with the toasted almonds and grapes. To finish, add 2 T butter and swirl slowly to incorporate into the liquids in the pan. Once this is done, remove from the heat, add the champagne, swirl quickly and spoon the sauce over both of the Tilapia dishes.
Garnish with your favorite herbs and serve