For the Swiss Chard Pesto
INSTRUCTIONS:
- 1/2 Pound Green Swiss Chard ,stemmed and chopped
- 1/4 Cups Pecans
- 1/2 Cup Parmesan Cheese
- 2 teaspoons Lemon Zest
- Juice from half a lemon
- 1/3 Cup Extra virgin olive oil
- 1 Clove Garlic ,peeled
- Salt and pepper to taste
- 4 Filets Tilapia
- 1 Cup Panko bread crumbs
- 1/3 Cup Pecans ,chopped
- 1 Tablespoon Fresh Thyme ,stemmed and chopped
- 3/4 Cup All purpose flour ,for dredging
- 2 Large Eggs ,scrambled for dipping
- Salt and pepper to taste
- Vegetable oil for frying
For the Swiss Chard Pesto
- Place all of the ingredients in a food processor and mix until smooth. Scrape sides and blend again until all incorporated. Remove to a serving dish.
- Fill a large skillet with about a 1/4 inch of oil and heat over medium heat.
- Mix bread crumbs, pecans, thyme, salt and pepper together and place in a shallow bowl or plate.
- While oil is heating. Dredge filets in flour. Dip coated filets in egg and then coat with bread crumb mixture.
- Once oil is hot enough, (you should see rippling on the surface of the oil) Place fish filets in the pan. ( You may only be able to fit 2 filets at a time)
- Cook fish until golden brown, about 3 minutes. Carefully flip over and cook for another 3 minutes or until golden and fish is cooked through.
- Remove to a wire rack and cook remaining filets. You may keep cooked filet warm in a low temperature oven. About 250 Degrees F.
- Serve immediately with pesto topping.
Source: Family Table Treasures
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