Baked Mint Pomegranate Tilapia Fillets

28 January 2016

(Serves 4)

My husband has never been very interested in fish dishes. I, on the other hand, just can’t get enough. So I’m constantly thinking of new ways to make fish to introduce to our dinners. It just so happened that I had some pomegranate and tilapia fillets laying around to experiment with in the kitchen. Turns out, the experiment was rather tasty.

This past Spring I started cultivating some indoor herbs that I had purchased from the Farmer’s Market. I’ve had remarkable luck with some and tremendous failures with others. Mint was not only a survivor but is thriving and in great need of a trim. And since mint pairs amazingly well with pomegranate, I had to incorporate it into the recipe. My herb got a nice trim, the dish got another depth of flavor and nothing went to waste. I’d say that’s a win, right?

Tasty is one thing, but lately I’ve been wanting easy and quick dinner recipes and this Baked Mint-Pomegranate Tilapia Fillet just happens to fit the bill. Blend all the marinade ingredients, make a panko crust and bake. The results speak for itself. Crispy crust, flavorful flaky fish and the color contrasts gives the eyes a treat.

1 cup pomegranate arils (seeds)	1. Blend the marinade ingredients together. (NOTE: This makes about 1 1/4 cup of marinade.)
2 tbsps balsamic vinegar
2 tbsps mint, fresh
1 tbsp agave nectar
2 tbsps olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsps lemon juice
1/2 tsp paprika
4 tilapia fillets	2. Clean and pat dry. 3. Place in a gallon size Ziploc bag and pour in the marinade. 4. Gently massage the marinade into the fillets to ensure complete coating. 5. Let marinate in the refrigerator for at least 1 hour or up to 24 hours prior to cooking.
1 cup panko	6. In a small bowl, mix these ingredients together well.
1 tsp mint flakes, dried
1/2 tsp salt
1/2 tsp paprika
1 egg, beaten	7. Incorporate the egg into the panko mix.
~2 tbsps olive oil	8. Drizzle in the olive oil as needed to form a puddy-like consistency.
1 tbsp olive oil	9. Cover a baking pan with foil and coat with olive oil. 10. Reserving the marinade, lay the fillet in a single layer in the pan. 11. Divide panko mix into four portions and firmly press it onto the fillets to create an even crust. 12. Bake at 375F for about 30 minutes until the fish is done. 13. If the crust’s color is not golden enough, you can place it under the broiler on low for about 3 minutes to reach the desired color. (NOTE: Keep a close eye on the fish when under the broiler as a golden crust can quickly turn into a burnt crust.)
1/2 tbsp cornstarch	14. On medium high heat, add the cornstarch to a saucepan and slowly whisk in the reserved marinade. 15. Whisk continuously until thickened (about 5 minutes) and turn off the heat.
1 tbsp butter, unsalted	16. Mix in the butter until dissolved.
1/2 cup pomegranate arils	17. Gently stir in the arils. 18. Adjust to taste.