Panko breaded tilapia with orange salsa

A few weeks ago, we tried a recipe for roasted tilapia with and orange parsley salsa (recipe here). The basic idea was good, we thought, but the fish was too bland. So, to make it a little more interesting, I breaded the fish, and tried to incorporate some of the flavors from the salsa into the fish. The end result, as you can see, looks delicious, and tasted much better than the original, without much added fat.


For the fish:

Ingredients
2 tilapia filets
1/2 cup milk
~3/4 cup panko bread crumbs
1 tbsp sesame seeds
1/2 - 1 tsp orange zest
salt and pepper, to taste
1 tsp light oil

Directions

• Preheat oven to 400°
• Mix dry ingredients in a shallow bowl
• Heat oven-safe frying pan over medium high heat
• Dip fish filets in milk and then coat in breading
• Fry fish on one side until golden brown, approximately two-minutes
• Flip fish and transfer pan to oven - bake for 8-10 minutes longer, until fish is flakey
• Serve with rice and salsa (link above)
  

Bacon-Braised Brussels Sprouts

Since Z is not currently here, I have been trying fewer main course meals lately, and more side dishes. Also, since there are some foods she doesn't like, I've been making dishes I wouldn't be able to make with her in town. In particular, earlier this month I made a bacon-braised Brussels sprout recipe. This was a Tyler Florence recipe I found here, and it was pretty easy.


First, for those of you who are not familiar with Brussels sprouts, they are like miniature cabbages that grow on a club. I was shocked that the local grocery store sold them by the club, so I succumbed to temptation, and bought this beauty here.


It was a bit more work than buying the pre-cleaned, bagged Brussels sprouts, but I got it anyway for nostalgia's sake (we always had these in our garden when I was growing up).

This is what the pan looked like when done

Served with a citrus herb marinated chicken breast

Bacon-Braised Brussels Sprouts

Ingredients:
1 club of Brussels sprouts
1/4 lb bacon
1 garlic clove, additional garlic powder (I only had one clove!)
dried thyme (I didn't have fresh)
1-1/2 cup chicken broth (I added gradually, 2 cups seemed like too much)
Salt & pepper
3 tbsp balsamic vinegar
1-cup panko bread crumbs
1/4 cup grated Parmesan
2-sprigs rosemary
Olive oil

Directions:

• In a large, oven safe pan and over medium-high heat, cook bacon for 2 to 3 minutes
• Add the garlic clove, thyme and Brussels sprouts and cook until slightly caramelized, ~4-5 minutes
• Add chicken broth and reduce heat to a simmer
• Season with salt and pepper, cover and simmer for 12 to 15 minutes
• Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes
• In a bowl, toss bread crumbs with rosemary, thyme leaves and garlic powder, then drizzle with a little olive oil, salt, and pepper
• Sprinkle bread crumb mixture and Parmesan over Brussels sprouts and bake in a 350°oven until golden and crispy.