I stopped by the seafood counter at Fred Meyer this morning, just to see what was available. I was pleased to see talapia fillets crusted with crushed tortilla chips, chili, and lime. They looked good enough that I purchased three fillets for tonight's dinner.
I heated olive oil in the bottom of a "stick" frying pan. Once the oil was hot, I put the fillets in the pan. Only one side of each fillet was coated in the tortilla crust. I put the non-crusted side down in the oil first. I cooked them for 3-4 minutes on the first side, flipped them, and then waited until the crust started to turn golden brown before I removed them from the pan. It was an excellent preparation for talapia, which is a pretty bland fish in my opinion.
We had sauted bell peppers as a side dish. Ben got me a mandolin for my birthday, and I used it to slice the peppers. It wasn't the best application for the mandolin, but it was fun to try it out. I can't wait to make potatoes au gratin with it! Anyway, I used a non-stick pan for the peppers. I heated olive oil with a touch of sesame oil in the pan until it was hot. I then added the sliced peppers and a teaspoon of minced garlic. They cooked in the oil until the peppers started to char a bit.
Katie wouldn't eat the fish, but she did eat several slices of pepper.
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