Tuesday, September 14, 2010

Pan Crusted Grilled Fish

One of my favorite dishes to prepare is pan crusted grilled fish. You may ask yourself, "Fish? What kind of fish?" Well, I realize that just having "fish" in the title is very vague, but that is because it can be prepared basically the same way for a variety of fish. I personally use catfish, salmon, and tilapia, but you may use whatever you like. Firstly select a filet of your favorite fish. Make sure to wash it well and clean any scales off if necessary. Pat dry the filet with a paper towel and season with salt and pepper. Beat one egg in a dish until it is mostly yellow. Dip the filet in the egg, and make sure to completely cover the entire fish. To bread the fish, I use Panko bread crumbs. Sprinkle these all over on side of the filet. Prepare a skillet over medium heat and add olive oil. Evenly distribute it over the surface of the skillet to maintain consistency. Take the filet and place it crumb side down on the skillet. If necessary, pour some of the remaining egg mix to the top of the filet. Then sprinkle Panko on the top side as well. After two or three minutes, flip the filet on its other side. Cook for two or three more minutes and remove the filet from the skillet. It should be a golden-brown color. Because I prefer food to have a little extra spice, I add a garlic chili sauce such as Lee-Kum-Kee or Heavenly Chef. If you want to play it on the safe side, you can just add some lemon or lime to the fish. It is delicious either way. I had four filets of tilapia last night. As you can see, I love this dish, and hopefully you will too!

For a visual demonstration of how to prepare this:
http://www.youtube.com/watch?v=d3J7rQ_kgMU