Panko-Crusted Tilapia with Watermelon, Peach and Vidalia Onion Salsa

Ingredients

Salsa

• 1 cup chopped fresh peaches, cut into 1/4-inch dice
• 3/4 cup chopped watermelon, cut into 1/4-inch dice
• 1/3 cup chopped Vidalia onion, cut into 1/8-inch dice
• 1/2 cup seeded, chopped English cucumber, cut into 1/4-inch dice
• 1 medium-size jalapeño pepper, sliced lengthwise, seeds removed, chopped fine
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon chopped cilantro
• Kosher salt and fresh-ground pepper, to taste

Tilapia

• 4 6-ounce tilapia fillets
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 eggs, lightly beaten
• 1 1/4 cups panko (Japanese) bread crumbs
• Kosher salt and freshly ground black pepper
• Vegetable or canola oil for pan frying

Preparation

1. Make salsa a few hours ahead of time by combining all salsa ingredients in bowl. Season to taste with salt and pepper, and then cover and refrigerate until use.
2. For the fish, prepare three shallow bowls such as pie pans. In the first, place flour, paprika and cayenne, stirring to combine. In the second, place beaten eggs. In the third, place panko.
3. Pour almost 1/4 inch of oil into a large sauté pan. Heat over medium heat until shimmering and hot.
4. Season fillets liberally on one side with salt and pepper. Dredge each fillet, one at a time, first in seasoned flour, then egg, and finally panko, gently shaking off any excess after each step.
5. Gently put one or two fillets in sauté pan without crowding. The oil should come almost halfway up the thickness of the fish. Pan fry until golden brown, turning once, about 2 minutes each side.
6. Place fish on a paper-towel lined plate. Repeat process with remaining fillets.
7. Place fish on serving plates and top with desired amount of salsa. Enjoy immediately.

Serves

Yield 4 servings

Notes, Tips & Suggestions

by Rosemary Rutland