Pepita crusted Tilapia with Tomatillo Sauce

By Shawn

Ingredients

• For the Fish:
• 4 large tilapia filets (6 oz)
• 1/2 cup pepitats (raw or roasted, just be sure to adjust salt in recipe accordingly, if these are salted)
• 1/2 cup panko
• 3/4 teaspoon dried oregano
• 1/2 teaspoon cumin
• 2 large eggs, lightly beaten
• Salt
• Pepper
• Baking spray or olive oil spray
• For the Tomatillo Sauce:
• 8 tomatillos, husked and rinsed
• 1 small serrano chile, seeded and diced
• 1/2 onion, diced
• 1/2 cup half & half, milk or a combination of both
• 1/2 cup cilantro
• Salt and pepper

Details

Servings 4
Adapted from fromthelittleyellowkitchen.com

Preparation

Step 1

For the Fish: Preheat oven to 375 degrees. Spray a baking sheet and set aside. Place pepitas and panko in a food processor and pulse until pepitas are coarsely ground. Place pepita breading mix into shallow dish and mix in cumin, oregano, salt and pepper. Place beaten eggs with a dash of salt and pepper, in another shallow dish alongside pepita breading mix. Dip fillets in egg and dredge in the pepita breading, helping to cake on the mix, if needed, then place on baking sheet. Spray tops of fillets and cook in oven for 8-12 minutes, until fish is opaque, flakey and just cooked through.

For the Tomatillo Cream Sauce: Place tomatillos in a saucepan and cover with water. Bring the pan to boil, reduce heat and cook for about 8 minutes. Drain the tomatillos, place in blender add serrano, onion, half & half (and/or milk) and cilantro. Blend until smooth. Add a bit of water if the blender has trouble moving, or you desire a thinner texture. Season to taste with salt and pepper. Serve over tilapia and garnish with toasted pepitas.