I’m not above buying frozen fish sticks for an easy quick dinner. But I had some frozen tilapia on hand and figured this recipe was worth a go. As written it was very simple: dredge the fish fillets in some flour, egg, and panko to coat. Then fry them in some oil on a hot skillet. Serve with lemon and tartar (this homemade recipe is THE BEST). I decided to kick up the flavor a notch by adding Cajun seasoning. I didn’t have that on hand so I found a recipe and mixed it myself. (It makes more than you’ll need but will store in an airtight container for a least a year.) The fish was tender and flakey, crisp on the outside from the lightly fried panko crust, and so delicious with that tartar sauce.

You could definitely opt to bake the tilapia fillets instead. They just won’t be quite as rich or crispy. Preheat an oven to 400 F, place the prepared fillets on a baking sheet lined with foil, coat them in nonstick cooking spray, and bake until they’re golden and the centers flake easily.

Crispy Pan-Fried Tilapia

INGREDIENTS

Tilapia:
2 lbs. tilapia fillets
1 cup all-purpose flour
3 eggs, beaten
2 cups panko bread crumbs
Cajun seasoning, to taste (I used 2 tsp. of the recipe below and it had a kick but wasn’t too spicy for my kids)
salt and freshly ground black pepper, to taste
olive or vegetable oil (I used grape-seed oil), for frying

lemon wedges, for serving
tartar sauce, for serving

Cajun Seasoning:
1 Tbsp. paprika (I prefer smoked paprika)
2 tsp. fine kosher salt
2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. cayenne pepper
1/2 tsp. dried thyme

DIRECTIONS

To make the Tilapia:

1. Cut the tilapia into “fingers” by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer. (I just cut my fillets in half.)
2. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; the beaten eggs in the second; and the panko (and the Cajun seasoning, if using) in the third.
3. Line a baking sheet with aluminum foil. Dredge the fish fingers in the flour mixture, shaking excess into the bowl so just a light coating remains; dip in the eggs and turn to coat evenly; then dredge in the panko, turning several times to coat evenly. (This can be a messy job…it’s best to use one hand for the flour and eggs and the other for the panko.) Set the breaded tilapia fingers on the prepared baking sheet and season with salt and pepper. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).
4. Line a plate with 3 paper towels and set by the stove. Coat a large non-stick sauté pan generously with olive oil and place over medium heat. When the pan is hot, place the first batch of tilapia fingers in the pan (do not crowd) and cook until the first side is golden brown, 2-3 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil. Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done. Season the cooked tilapia fingers with more salt if desired. Serve with lemon wedges and tartar sauce.

To make the Cajun Seasoning:

1. Mix all ingredients together in a bowl or spice jar until evenly combined. Use immediately, or store in a sealed container for up to 1 year.

Serves 4-6.

Tilapia adapted from Once Upon a Chef and Cajun seasoning from Gimme Some Oven

This is really three recipes in one. And each is awesome on its own. We snacked on the tropical salsa with blue corn tortillas chips. The coconut rice could accompany grilled chicken. It’s just delicious. And the grilled mahi, marinated in olive oil, orange juice, lime juice, garlic, and cilantro is fresh and flavorful. It’s all so good. Don’t let your lack of a grill stop you, the fish could be roasted, broiled, or pan-fried as well. Here’s to summer and hopefully many more meals like this!

Grilled Mahi with Tropical Salsa and Coconut Rice

INGREDIENTS

Mahi:
1/2 cup sliced yellow onions
1/4 cup olive oil
2 Tbsp. orange juice
2 Tbsp. lime juice
2 Tbsp. fresh cilantro
5 cloves garlic, smashed
1 tsp. salt
1 tsp. cumin
pinch cayenne
4 (~6 oz.) mahi mahi fillets
toasted coconut flakes, garnish
chopped cilantro, garnish

Coconut Rice:
1 cup coconut milk (I used a full can of light coconut milk and reduced the water to 1/2 cup)
1 1/2 cups water
1 tsp. salt
3/4 tsp. sugar
1 cup long grain white rice
3 Tbsp. chopped fresh cilantro

Tropical Salsa :
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
2 tsp. minced jalapeno (or a pinch of cayenne pepper)
1 tsp. minced garlic
salt and freshly ground black pepper, to taste

DIRECTIONS

1. In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

2. Preheat a grill (or indoor grill pan), and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

3. Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice:
1. In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 minutes. Remove from the heat and let sit without stirring for 10 minutes.

2. Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

Tropical Salsa :
1. Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno (or cayenne), garlic, and salt and pepper in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

Serves 4.

(Adapted from Food Network)