Mission “Learn to like Tilapia” – Tzatziki Crusted Tilapia

Photo by KathyHuntPhoto.com

For some time now I have been wrinkling my nose at tilapia. It’s not that I don’t appreciate the sustainability factor of conscientiously farmed raised fish; I do! It’s the taste and the texture of most tilapia that turns me off. In my experience tilapia often has an unpleasant earthy (or muddy) taste and the texture can be mushy even when it’s perfectly fresh and flawlessly prepared. I don’t mean to be a food snob, really I don’t! But compared to all the fresh Atlantic seafood I have the opportunity to catch (well sometimes), or purchase here in South Florida, tilapia just seemed second rate.

Last night however, I decided to give tilapia another chance. Why? Because tilapia has taken over the market in leaps and bounds becoming one the most popular seafood products in the U.S. today. Everywhere I look, from restaurant menus, to grocery stores tilapia has become a recognized value and a very popular request. Hey, what was the old adage…If you can’t beat them, join them? So I picked up a package of fresh tilapia fillets and set out to prove myself wrong.

According to Cooks Illustrated the muddy taste in tilapia is caused by a naturally occurring compound called geosmin which is Greek for “earth smell”. (Go figure!) They said this compound is abundant in the blue-green algae found in the bottom of the man-made ponds that catfish and tilapia are raised in and that the flavor can be diffused by acids. They went on to recommend soaking in buttermilk for an hour before cooking which of course, I didn’t take the time to do.

My thinking in using this recipe was that the yogurt, garlic, and vinegar in the tzatziki would provide enough acid to overcome any unpleasant taste in the fish and indeed it did…somewhat. While the recipe is a keeper that I will definitely use again, I might opt for pre-soaking the tilapia in buttermilk next time (if I don’t use snapper, grouper, or mahi-mahi instead).

Hang on now…don’t fret! I haven’t given up on tilapia yet. After all, I still have 3 big fillets left from that package last night. I think I might try it with an acidic marinade, a Cuban mojo perhaps or some other citrus blend. I’ll keep you posted as mission “Learn to like Tilapia” continues!

Tzatziki Crusted Tilapia

2 to 4 – Tilapia fillets (preferably pre-soaked in buttermilk for one hour)
¾ Cup – Japanese Panko breadcrumbs
1 Tbsp – Olive Oil
Zest of one whole lemon
½ Tbsp – Large grind, fresh ground black pepper
Kosher Salt
Tzatziki Sauce (Recipe below)

Pre-heat the oven to 425 degrees. Pat the fillets dry and place them on a lightly oiled, foil covered cookie sheet. Sprinkle the fillets with kosher salt and set them aside while you mix the crumb topping.

In a medium bowl combine the breadcrumbs, lemon zest, and pepper then drizzle in the olive oil while stirring. Continue stirring and fluffing the crumbs loosely until the oil, lemon, and pepper has been very well distributed, about 5 minutes.

Spread an approximately 1/8 inch thick layer of tzatziki evenly on top of each fish fillet then sprinkle the crumb mixture over the tzatziki to form an evenly thick coat. Bake for 10 minutes then broil for 1 minute to crisp and brown the topping. Carefully remove from the oven and plate the cooked fillets.

Serve with additional tzatziki and a lemon wedge on the side.

Tzatziki Sauce

2 Cups – Greek Yogurt, plain non-fat
1 small (or 1/2 large) – Cucumber, seeded and grated  (about 1/2 cup)
1 Clove – Garlic, grated fine
1 Tbsp – Red wine vinegar
1 Tbsp – Olive oil
1 good pinch – kosher salt

Grate the cucumber and place it on a paper towel or dish towel, sprinkle it with the kosher salt and let it sit while you prep the other ingredients. In a medium bowl stir together the garlic, vinegar, and olive oil then stir in the yogurt. Finally, gently squeeze any excess moisture out of the grated cucumber and stir into the yogurt mixture until well blended. Taste for seasoning and chill until ready to use.

Enjoy,

Randy