I’ve been home for the past couple of days, which means a different kitchen (and way more supplies to work with). I’ve also been feeding my family instead of just myself. This change means that a) meals last a matter of minutes, rather than a matter of days and b) I pretty much have to involve meat in the meal for the carnivorous types who live here.
Today, we have another turkey antidote recipe. I love this breadcrumb topping on basically anything. My mom added it to cooked kale the other day, which made the kale surprisingly edible.
Tilapia with Pancetta Sage Breadcrumbs:
2 ounces thinly sliced pancetta, chopped
1 cup fresh breadcrumbs (from French bread with crust, ground in processor)
1 tablespoon sage
2 tablespoons butter
4 tilapia fillets
1) Cook pancetta in large skillet over medium heat until crisp. Transfer to small bowl. Add breadcrumbs and sage to drippings in skillet. Stir over medium-high heat until breadcrumbs are almost crisp, 5 minutes. Transfer to bowl with pancetta. Let cool. Don’t turn off the stove.
2) Sprinkle fish fillets with salt and freshly ground black pepper. Melt butter in same skillet over medium-high heat. Add fish fillets and cook until golden brown on outside and just opaque in center, 3 to 4 minutes per side. Place one fish fillet on each plate, top with breadcrumbs.