Fish is a perfect dish for Father’s Day

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One of my favorite types of fish to prepare for my husband is tilapia. Tilapia is available year-round and can be grilled, broiled, fried, baked or steamed in the microwave. It cooks in less than 10 minutes, which makes it a tasty choice for a Father’s Day dinner.

Tilapia, or “St. Peter’s fish,” is a living relic. There have been references to and drawings of a tilapia-like species dating to the time of the Egyptian pharaohs, and tilapia farming may predate the farming of any other fish species. Tilapia’s mild taste, adaptability and relatively low cost have led to its rapid ascension as one of the top 10 seafoods consumed in the U.S. by volume.

The majority of tilapia farms are freshwater, although tilapia can survive in brackish water and even saltwater. According to the Seafood Choices Alliance, the most commonly farmed tilapia species are Nile, Mozambique and blue. The skin color of the fish varies but is unrelated to flesh color or taste. Nile tilapia, known as nilotica or black tilapia, has dark skin. Mozambique tilapia, or red tilapia, has reddish skin.

Tilapia, as a plant eater, grows quite well on a grain-based diet. The use of fishmeal or oil from wild fish is therefore not required, although some farmers do add a small amount of fishmeal to their feed. Tilapia is available in graded sizes of 3-5 ounces, 5-7 ounces (most common) and 7-9 ounces. It tastes like the water in which it’s raised, and the best quality tilapia has a very clean taste.

You can find whole tilapia or tilapia fillets in the seafood section of most grocery stores. This recipe for Buttermilk Pecan Tilapia is the perfect way to showcase this delicious fish on Father’s Day!

Buttermilk Pecan Tilapia

Fried red tilapia fish (shown here with a spicy sauce). (Depositphotos photo)

6 to 8 (6-ounce) tilapia fish filets
1 cup buttermilk
1 large egg, slightly beaten
1 tablespoon poultry seasoning, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/2 tablespoon hot sauce
1 1/2 cups plain or whole-wheat Panko breadcrumbs or finely crushed cornflakes
1 cup ground pecans
1 tablespoon paprika
1/4 teaspoon cayenne pepper
3 tablespoons vegetable oil

1. Using a medium-size bowl, combine the buttermilk with egg, 1/2 tablespoon of the poultry seasoning and 1/2 teaspoon of the salt and the pepper and the hot sauce and mix well. Set the bowl aside.
2. In another bowl, combine the breadcrumbs or cornflakes, ground pecans, paprika, cayenne pepper and the remaining poultry seasoning, salt and pepper. Mix well. Dip the fish fillets in the buttermilk mixture, then into the seasoned crumb mixture.
3. Place 2 tablespoons of oil in a large, non-stick pan and place over medium-high heat. Brown fillets in batches, 2 to 3 at a time – do not crowd the pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat with the remaining oil and fillets. Serve immediately. Serves 6 to 8.

TIPS: Poultry seasoning typically contains sage, thyme, marjoram and rosemary, all of which are delicious as a seasoning for fish. The buttermilk helps the coating adhere to the fish. If you don’t have buttermilk on hand, you can make a substitute by combining 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Stir and set aside for 5 minutes before proceeding with the rest of the recipe. Cod or catfish fillets also work well in this recipe.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

(c) 2018 King Features Synd. Inc., and Angela Shelf Medearis