- What you need
- 4 Tilapia Fillets
- 6 tbs Unsalted Butter
- 2 tbs Dijon Mustard
- 1 cup Corn Flake Crumbs
- 1 1/2 tsp Ground Fennel Seed
- 1 tsp Ground Coriander
- 3 tbs Ground Almonds
- 8 cups Chopped Kale
- 1/3 cup Diced Pancetta
- 2 Garlic Cloves
- 3 tbs Balsamic Vinegar
- 1 Shallot
For bright flavors this recipe combines fennel with coriander in a light coating over fresh tilapia. Pancetta is sauteed with garlic, shallots, balsamic vinegar and kale. The two go well together and even the pickiest of eaters will find this one irresistible.
Over medium heat brown your pancetta and place two whole garlic cloves into the mix while it is browning. The garlic will help infuse the fats that render down from the pancetta. Make sure to remove the garlic once they become brown, otherwise someone may get a rather surprising bite of some meaty garlic.
Once the pancetta is browned add the shallots and saute for 5 minutes. Add the balsamic vinegar and let it reduce by about a third. Stuff as much kale as you can fit into the pan and tossing into the mixture. Reduce the heat to low and cover. It will take about 10-15 minutes for the kale to soften, it will reduce quite a bit so try and get as much of it as you can into the pan.
For the tilapia:
Melt your butter and mix in the dijon mustard. We will use this as the binding agent for the breading mixture.
Heat a large non-stick pan over medium heat and add a couple tablespoons of canola or grapeseed oil.
Coat the tilapia with the mustard and butter and dredge into the corn flake mixture making sure to coat them evenly on both sides. Make sure that your pan is hot before adding the fish or you will end up with a soggy crust that falls apart easily.
Cook the tilapia for about 5 minutes per side, let them sit in the pan. Tilapia is very delicate and will fall apart easily, the only time you will need to touch them is to flip and remove from the pan.
Plate your fish with a generous serving of Kale and enjoy!