Crispy Tilapia Fillets with Fennel-Mint Tzatziki
1 cfinely diced fennel bulb plus 1 tablespoon chopped fennel fronds
3/4 cwhole-milk greek-style yogurt
1 1/2 Tbspchopped fresh mint
1 tspwhite balsamic vinegar
4 Tbspextra-virgin olive oil, divided
4 largetilapia fillets
1 tspfennel seeds, finely ground
1 largeegg white, beaten until frothy
2 cpanko (japanese breadcrumbs) or fresh breadcrumbs
How to Make Crispy Tilapia Fillets with Fennel-Mint Tzatziki
- Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
- Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.