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Chili-lime Crusted Tilapia With Caramelized Brussels Sprouts

Toss Brussels sprouts together with garlic, oil, red pepper flakes, salt, and pepper. Let stand. Preheat oven to 375 degrees F (190 C). Line a rimmed baking sheet with foil and set a cooling rack into the prepared baking sheet. Spray with cooking oil. Toast panko bread crumbs in a dry frying pan set over medium-high heat until golden brown. Toss occasionally to avoid burning. Mix toasted panko wit. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:25

Brussels Srpouts

1 lb fresh brussels sprouts, halved and outer leaves removed

2 cloves of garlic, minced

pinch of red pepper flakes

salt

pepper

olive oil

Fish

2 8oz fresh tilapia filets

3/4 cup of all purpose flour

1 egg 3/4 cup of panko bread crumbs

1 or 2 dried guajillo chilis, ground (or just use 1 tbsp chili powder)

1 tbsp ground coriander seed (fresh ground is best)

1 tbsp ground cumin seed (fresh ground is best)

1 lime, zested

Pickled Aioli

1/2 cup mayonnaise

1/4 cup chili sauce

2 tbsp ketchup

2 tsp sweet pickle relish

1 clove garlic, smashed into a paste

salt

pepper

instant read thermometer (not necessary but it helps)

Preparation

1Toss Brussels sprouts together with garlic, oil, red pepper flakes, salt, and pepper. Let stand.

2Preheat oven to 375 degrees F (190 C). Line a rimmed baking sheet with foil and set a cooling rack into the prepared baking sheet. Spray with cooking oil.

3Toast panko bread crumbs in a dry frying pan set over medium-high heat until golden brown. Toss occasionally to avoid burning.

4Mix toasted panko with 1/2 of the chili powder, 1/2 of the coriander, 1/2 of the cumin, 1/2 of the lime zest, salt and pepper.

5Mix all purpose flour with the remaining spices, salt, and pepper. Reserve the remaining lime zest for garnish.

6Beat the egg, use a tsp of water or so to thin it out if necessary.

7Pat tilapia filets dry with paper towels and season both sides with salt and pepper.

8Dip fish in the flour and spice mixture, making sure to coat entire filet.

9Dredge fish in beaten egg and then toss in panko mixture to complete the breading.

10Place fish on prepared baking pan and repeat with second filet.

11Bake fish for 20 - 25 minutes, rotating pan halfway through. Fish is done when it is firm - the internal temperature should read 145 degrees.

12While the fish is baking, make the Brussels sprouts and the sauce.

13Heat a large frying pan over high heat with a tbsp of oil. When hot, add Brussels sprouts cut side down, and sear for 3-5 minutes until they start to caramelize. Toss and continue to cook on high heat for 5 minutes, stirring occasionally.

14For the sauce, mix all ingredients together. Serve drizzled over fish and Brussels sprouts or pass separately.

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