Feb 11 2011

Cornmeal-Parmesan crusted Tilapia with Spinach Wild Rice

Published by at 4:59 pm under Seafoods

Cornmeal-Parmesan crusted Tilapia with Spinach Wild Rice1 cup cornmeal
1 cup parmeggiano reggiano
2 tablespoons herb de Provence
1 tablespoon granulated garlic
1 teaspoon salt
1/2 teaspoon back pepper
2 lb tilapia
1/3 cup wild rice
1 cup brown rice
4 cloves garlic
1 lb spinach
1/2 cup portobellas
1/2 cup milk
2 tablespoons flour
1 tablespoon butter
1/4 cup chicken stock

Let rice come to boil in water (follow directions on package). Let simmer For 45 minutes.

Chop and Sauté mushrooms in a pan with olive oil. Remove from pan.

Cook spinach in same pan with olive oil and garlic until it wilts. Combine with rice when rice is ready and fluffed.

Combine cornmeal, parmeggiano, herbs de Provence, granulated garlic, salt, pepper in a baking dish. Coat tilapia with cornmeal combination and place in the pan with 1 tablespoon olive oil on medium high heat, about four minutes on each side.

Melt butter in sauce pan. Add flour and whisk for 1 minute. Add milk, chicken stock, nutmeg, salt, and pepper. Whisk, and add sautéed mushrooms.

Serve tilapia over rice, and gravy over tilapia.

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