8 pieces.. Tilapia fillets
30 mL .... Coriander, roughly chopped
4 pieces . Scallions, green & white, roughly chopped
75 mL ..... Parsley, roughly chopped &
packed tightly
2 cloves .. Garlic
30 mL ..... Lemon juice
2 ............. Eggs
3 mL ....... Fresh ground black pepper
250 mL ... Whole wheat flour
10 mL ..... Salt
75 mL ..... Grape seed oil
8 ............. Lemon wedges
To taste Fresh ground black pepper
1. Place tilapia fillets on a plate lined with paper towels to dry off any excess moisture.
2. Combine chopped coriander, scallions, parsley, garlic, lemon juice, egg and black pepper in a hand blender cup. Purée the herbs to a smooth paste.
3. Pour herb paste into a casserole dish. Add tilapia and turn fillets coating them completely. Transfer marinated fish into a FoodSaver® vacuum bag and seal using the FoodSaver®. Refrigerate for 20 minutes.
4. Using a large plate or a casserole dish, mix whole wheat flour, salt and fresh ground pepper.
5. Preheat an electric skillet to 190ºC (375ºF). Add half the required grape seed oil.
6. Cut open sealed vacuum bag, set fish and dredging flour close to the skillet. Working with one fillet at a time, and keeping as much of the herb paste on the fish as possible, dredge both sides of the fillet in flour. Shake off excess flour and place into the hot skillet. Repeat with remaining fillets, placing 4 to 5 pieces at a time. Cook tilapia 2-3 minutes on each side, or until just lightly browned. Turn the fillets over gently.
7. Remove and keep warm while repeating the process with the remaining fillets.
8. Serve tilapia garnished with lemon wedges and seasoned with fresh ground pepper.
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