Anyway, when it finally stopped raining, we did drag out the barbecue and grilled some fish. Fish selection is very poor around these parts, I guess it’s because Oklahoma is so far from the sea. Where I used to live in California you could go down to the harbor and buy fresh fish right off the boat. There was also a fish counter in my local supermarket that had a really good selection.
Here in Oklahoma, only a very small section of the supermarket is given over to fish and selection is very limited, usually catfish, salmon and shrimp, and occasional offerings of hoki, tilapia, oh, and I did once manage to get some mussels. This time it was Tilapia.
This recipe takes only minutes to prepare and only 20 minutes to cook, perfect for a weekday meal. And if you don’t feel like lugging out the grill you can use the oven.
Cornflake Crusted Tilapia
1 lb. Tilapia fillets
A few handfuls of Cornflakes, I’d say about 2 cups.
1 egg, beaten
½ a tablespoon vegetable oil
A dash of lemon pepper
1 tablespoon fresh parsley, chopped
- Pre-heat grill to low. (Or oven to 350°F)
- Place Cornflakes in gallon size storage bag and crush them with a rolling pin.
- Put Cornflakes onto a plate, and beaten egg onto another plate.
- Brush a piece of heavy duty foil with vegetable oil.
- Dip fish in egg, coat with Cornflakes, and lay fish on foil. Sprinkle a dash of lemon pepper over each filet and top with chopped parsley.
- Cook on grill over a low heat for 20 minutes.
- (Or, place on a greased baking tray and bake in the oven at 350°F for 20 minutes).