Ingredients
Caponata:
1 celery stalk, small dice
1 eggplant, small dice
2 T olive oil
1/2 onion, small dice
1 oz red wine vinegar
1 tsp sugar
2 tomatoes, small dice
1 bell pepper, roasted and small dice
1/4 cup olives, chopped
1 tsp capers, rinsed and chopped
1 anchovy, rinsed and chopped
1 tsp chopped rosemary
1 tsp chopped chives
kosher salt to taste
black pepper to taste
FISH
3 eggs, whipped
1/2 cup toasted walnuts
1 cup bread crums
1 cup grated Parmesan cheese
2 T chopped chives
6 6oz pieces tilapia or any other white flesh fish
sea salt
white pepper
2 T olive oil
Preparation
Caponata: In boiling salted water, blanch the diced celery for 30 seconds. Drain and set aside. In a pot over high heat, combine the eggplant and olive oil and cook until the egg plant is browned. Add the remaining ingredients and cook until most of the liquid has reduced. FISH Place the eggs in a pie pan. Finely chop the nuts. In another pan, combine the nuts, bread crumbs, paremesan cheese and chives. Season the tilapia with salt and pepper. Roll it in the nut mixture, and then in the eggs, and then back to the nut mixture. Allow the tilapia to rest at room temp for 15 minutes. After the tilapia has rested, add olvie oil to a hot pan and saute the fish until it is flaky. Serve the tilapia topped with the Caponata.
