Crispy Tilapia Fillets with Fennel-Mint Tzatziki

The fish was easy and fast. The tzatziki was good, very different with the fennel in it. Travis looked at me like I was crazy every time I said it.

Bon Appetit, January 2011

Prep:25 minutes

Total: 45 minutes

4 servings

1 cup finely diced fennel bulb plus 1 tbsp chopped fennel fronds

3/4 cup whole-milk Greek style yogurt

1 1/2 tbsp chopped fresh mint

1 tsp white balsamic vinegar

4 tbsp extra-virgin olive oil, divided

4 large tilapia fillets

1 tsp fennel seeds, finely ground

1 large egg white, beaten until frothy

2 cups (about) panko (Japanese breadcrumbs) or fresh breadcrumbs

Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tbsp 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 tbsp oil in large nonstick skillet over medium-high heat. Add fish.

Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.