Cornmeal Encrusted Talapia with Meyer Lemon Confit and Green Mango Salad

Wine pairing for this meal: A nice citrusy Itailian Pinot Grigio or a young Viognier







Well, we are finally having some sunshine after fog for what feels like an eternity. The first thing that comes to mind is to cook something light like fish. I know a lot of people think fish is boring or it smells up the house or a million other reasons not to cook it. But, what I can tell you is that this recipe is none of the above.

I first made Meyer Lemon Confit last year after we had an abundance of lemons on our tree. What an easy and wonderful condiment that basically keeps forever in your refrigerator. You can use this on all sorts of dishes: Crostini, a cold pasta salad, on top of homemade ricotta as well as any fish dish...The list goes on and on. I hope you enjoy it, I call it " a lil somethin somethin." to bring any dish alive. I like to serve this with a spicy Green Mango Salad.

Cornmeal Encrusted Talapia Recipe:



1 Lb Talapia Filet
Salt
1 C Cornmeal
1 Egg White
2 T Olive Oil

Coat Talapia with the egg white. Dredge in the cornmeal. Heat Oil in nonstick pan on med high heat. Cook filets 4 minutes or until browned flip and cook for 1-2 minutes more. Serve with Lemon Confit and homemade tater sauce.

Lemon Confit Recipe:

Sterilized Ball Canning Jar

4 Meyer Lemons
Kosher Salt to cover

Cut the Lemons into quarters place in jar until full. Cover with Kosher Salt and seal jar. Allow to sit in refrigerator for a week before using . Rinse well before dicing or slicing.

Green Mango Salad Recipe:

Now I have to tell you I am deathly afraid of my Mandolin because after one glass of wine, I inevitably cut myself. In fact I threw out my expensive one because it was just toooo much to deal with and I now have one that I paid 9.99 for which works like a charm. You cant use the food processor for this recipe because the ingredients get too wet. So be brave and use the Mandolin. I also am deathly afraid of Fish sauce but Ill tell you it just adds depth not fishiness to this sauce.

For The Dressing:
2 bird's eye chili's or Serrano, stemmed and chopped
1 clove garlic
4 1/2 tsp. sugar
4 1/2 fish sauce
Juice from a lime


For The Salad:
3 small shallots
1/2 c vegetable oil 2 green (unripe) mango's peeled and julienned
1 large carrot peeled and julienned
1/2 English cucumber seeded and julienned
1 1/2 c cellophane noodles soaked and cooled
3/4 c cilantro chopped
1/4 cup Asian basil chifinade
1 c salted peanuts diced

1. For the dressing: Crush chili's,garlic and sugar with a mortar and pestle to a coarse paste. Transfer to a small bowl, stir in fish sauce,lime juice,and 1 1/2 tbsp water.and set dressing aside.

2. For the Salad: Thinly slice shallots spread them out on a paper towel to air dry 30 min. Combine sliced shallots and oil in a small heavy sauce pan and bring oil to a rolling boil over med high heat. Reduce to low and cook shallots until light brown about 10 min.. Transfer to paper towel to drain and cool. Set aside.

3. Combine salad ingredients , dress with the dressing, toss. Top with 1 cup diced salted peanuts and the browned shallots.

Enjoy