Tilapia with Peach Salsa

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


Tilapia with Peach Salsa

large frying pan, and a paper towel-lined plate.
2 large peaches, peeled, pitted, and cut into 1/3-inch dice
¼ cup mixture of Poplano, banana, habanero & jalepeno peppers, minced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1-2 tablespoons fresh lime juice
1 T. sugar
1 egg, beaten
1 cup all-purpose flour
1/3 cup panko bread crumbs
3 tablespoons yellow cornmeal
1 T. salt
1 T. pepper
1/4 tsp. cayenne pepper
1 teaspoon dried thyme
4 tilapia fillets
4 T. peanut or canola oil, for frying

In a bowl, combine the peaches, jalapeño, red bell pepper, red onion, lime juice, and sugar. Do not crush the peaches. Set aside to rest.

Put egg in a shallow bowl. In another shallow bowl or plate, toss together the 1/3 cup flour, bread crumbs, cornmeal, cayenne pepper and dried thyme. In a third bowl, mix the remaining 2/3 cup of flower with salt & pepper. Dredge the fish first in the flour, salt & pepper mixture, then dredge fish in the egg. Let the excess egg drip off and then dredge both sides of the fish in the bread crumb mixture, patting it with crumbs so it’s thoroughly coated.

Heat oil in a large heavy skillet. Add the fish and cook over medium-high heat until golden on the bottom, about 2 minutes for tilapia (adjust for thicker fillets). Turn the fillets and cook, turning occasionally, until the pieces are golden brown and cooked through, about 2 minutes for tilapia. Remove to a paper towel-lined plate.

Serve with the peach salsa.

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