This recipe originates from the January 2010 Bon Apetit magazine. I've made a couple of modifications. Instead of the pancetta (Italian bacon), I used peperoni. Instead of making my own breadcrumbs, I just used regular store-bought unseasoned breadcrumbs. I also used lemon-pepper seasoning which the recipe doesn't call for. I use this seasoning on a lot of things. It seems to work with just about anything. I like this breadcrumb preparation. I think at some time in the future, I may bake some catfish and top it with this mix. Or I may fry it in butter and sprinkle with the mix before serving. So, think of other things you can do with this mix besides just fish.
INGREDIENTS
- 2 oz. peperoni, chopped
- 2 T olive oil
- 1 c plain bread crumbs
- 1 T sage (use fresh if you can)
- 2 or more T butter
- 6 tilapia fillets
- lemon pepper seasoning to taste
DIRECTIONS
Chop the peperoni and brown in pan with olive oil. Remove peperoni to mixing bowl and keep remaining oil in pan. Add bread crumbs and cook until it begins to brown. Add to peperoni and mix.
Sprinkle both sides of tilapia with lemon-pepper seasoning. Heat butter in same fry pan you are using and cook about 3-5 minutes. Flip and cook until it begins to flake. Add more butter as needed. Remove to a serving dish and sprinkle generously with your bread crumb mixture.
Comments