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tilapia fillet scallions egg mustard garlic lemon pepper fresh dill kosher salt extra-virgin olive oil lemon
Viewed: 27 - Published at: 7 years agoIngredients
- 1 lb tilapia fillet (coarsely chopped)
- 3 scallions (chopped)
- 1 large egg
- 2 teaspoons Dijon mustard
- 2 garlic cloves (minced)
- 1 teaspoon lemon pepper
- 1 tablespoon fresh dill (minced) or 1 teaspoon dried dill weed
- 14 teaspoon kosher salt
- 1 cup toasted breadcrumb (store bought is fine)
- 2 tablespoons extra virgin olive oil (for frying)
- 1 large lemon (cut into wedges for garnish)
Method
- In a medium bowl combine egg, mustard, lemon pepper, dill and salt.
- Add onions and tilapia.
- Gently combine bread crumbs into mixture and form into 2 inch patties.
- Heat oil in a 12 inch skillet over medium - high heat.
- Add patties (being careful not to over crowd the pan) and cook 2 - 3 minutes per side or until golden brown an fish is cooked through.
- Serve with dill sauce (recipe follows), garnish with a sprig of dill and lemon wedge.
- Dill sauce:.
- 2 tablespoons butter, 1 medium onion, 2 teaspoons mustard powder, 1 1/3 cup chicken stock, 4 teaspoons dijon mustard, 1 1/2 teaspoons corn starch, 1 tablespoons dill weed, 1 tablespoons lemon juice.
- Melt butter in 12 " skillet over medium heat.
- Add onion and mustard powder, cook and stir for 2 minutes.
- In a small bowl, stir mustard, corn starch and lemon juice into broth.
- Add mixture to skillet, cook and stir until thickened.
- Once mixture is to desired thickness stir in dill.
- Drizzle over tilapia cakes and serve.
