Pan Fried Tilapia With Sugar Snap Peas, Sweet Corn, and Cilantro Juice
Paul T. Anders
4 6-ounce tilapia filets
4 Tablespoons all purpose flour, seasoned with ground coriander and cumin
Oil for frying
2 Tablespoons butter
4 large cloves garlic, smashed
8 ounces sugar snap peas, blanched
3 ears sweet corn, blanched in milk and kernels removed
2 Tablespoons chopped parsley
2 Tablespoons plus 1 bunch chopped cilantro
1 cup light chicken stock
1 teaspoon cumin
Salt and pepper
Pat the tilapia dry with a paper towel and season with salt and pepper. Dredge in the seasoned flour. Using a heavy pan (Chef Anders prefers cast-iron), heat 1/4-inch oil over medium-high heat. Gently add the fish and pan fry until golden brown. Carefully flip over and repeat.
Heat butter in a skillet over low-medium heat. Add the garlic and cook for 3 to 4 minutes. Add the sugar snap peas and corn kernels, and quickly sauté until warmed through. Add the parsley, 2 Tablespoons cilantro, salt and pepper.
To make the cilantro juice, quickly blanch the remaining 1 bunch cilantro in salted boiling water, and shock in ice water. Squeeze out excess water from the cilantro and place in a blender. Turn the blender on and slowly add the stock in a stream. Season with cumin, salt and pepper.
Serve the tilapia over the vegetables and drizzle with the cilantro juice.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 20 minutes
Cook time: 10 minutes
Round Out the Meal:
With sauteed wild mushrooms.
This is kid friendly!
A Gruner Veltliner such as the Traisental Alte Setzen.