Panko Crusted Tilapia and Peach Salsa with Cilantro Lime Rice

Panko Crusted Tilapia and Peach Salsa with Cilantro Lime Rice

When summer turns the heat up, I have to look for new ways to be inspired to cook a hot meal. One solution that has helped me overcome the “too hot to cook” issue is a trip to my local farmers market.

Fresh seasonal produce inspires me to get creative in the kitchen. On a recent trip to the farmers market, I bought delicious tomatoes, sweet peaches, fresh-caught catfish, and a bouquet of summer flowers for the dinner table. I was able to meet and talk with local vendors who sell fresh local fish, vegetables and fruit. Ingredients like these need little preparation or time in a hot oven to make a memorable and tasty meal.

Once I got home, I took stock of what I already had and decided to panko-crust the catfish filets and serve with a fresh peach salsa and cilantro lime rice.

I keep panko, a Japanese form of breadcrumbs, in the pantry because it adds a delicious crunchy crust to fish and chicken. This method of cooking fish is a healthy alternative to deep frying. Panko-crusted catfish requires very little time near a hot oven; you simply need a small amount of oil in a skillet to brown the fish, which then finishes cooking in a warm oven as you make the rest of the meal. The peach salsa adds flavors that are bright, tangy and refreshing to the palate.

Any white fish filet can be substituted for the catfish. Try tilapia, cod or halibut. If you don’t like fish, substitute chicken cutlets. Also, the peach salsa recipe can be tweaked by omitting the tomatoes. I know that cilantro is an ingredient that some people love, and others avoid. If you are not a fan of cilantro, no problem! Substitute flat-leaf parsley or Thai basil. 

I made these recipes for a family meal with my husband and two teenagers. I put the bouquet of fresh flowers that I bought at the farmers market on the dining table. The bright summer flowers made the meal feel special. In fact, we enjoyed this meal so much that the following week, my daughter and I went back to the market in search of the same ingredients and made it again.

4 filets of skinless white fish, such as catfish, cod or tilapia

1. Place the flour, whisked eggs, and panko in three separate bowls.

2. Prepare a large baking sheet with a piece of tin foil or parchment paper.

3. Place the fish filets in the flour, shake off excess flour. Then transfer the fish to the eggs and coat well. Transfer the fish filet to the panko and press the breadcrumbs into the filet to have a good crust. Place each of the panko coated fish filets on a plate.

5. Pour canola oil into a skillet, and heat oil over medium/high heat. When the oil is hot, carefully add one of the fish filets to the hot oil with a pair of cooking tongs.

7. Fry each fish filet in the oil until golden on both sides, approximately 3 minutes per side, and then transfer the filets to the prepared baking tray. Add salt and pepper to filets.

8. Turn the oven to a low setting, about 200 degrees F. Place the tray of fish in the oven to keep warm, while preparing the rest of the meal.

2 shallots, or ½ of a small red onion

½ cup finely chopped cilantro (Add more or less to taste)

1/2 of a jalapeño minced seeds removed (or for spicy salsa, add the whole jalapeño)

2 cloves of garlic very finely chopped

2 limes zested and juiced (reserve the lime zest to add to cilantro lime rice)

1-2 teaspoons of extra-virgin olive oil

In a large bowl, add the peaches, tomatoes, shallot, onion, scallion, chopped cilantro, finely chopped jalapeño, and chopped garlic to the bowl.

Squeeze the lime juice over the salsa, adding salt and pepper to taste.

Add the extra-virgin olive oil and give the mixture a gentle mix.

Refrigerate the salsa until serving.

1 ½ cups basmati rice, or other long grain white rice, rinsed and drained

1 small garlic clove finely minced

Finely grated zest of 2 limes

A pinch of red pepper flakes, optional

Combine the rice, water, and a pinch of salt in a medium saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for about 20 minutes, or until all water is absorbed and rice is cooked.

Uncover the rice, and fluff with a fork, then add the garlic, lime zest, cilantro, pumpkin seeds, salt, and red pepper flakes, and mix into rice.

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