Filé de Tilápia à Parmegiana
Breaded and fried tilapia fillet, covered in tomato sauce and mozzarella cheese, served with sides.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Filé de Tilápia à Parmegiana is a Brazilian adaptation of Italian Parmigiana dishes. Italian immigrants brought the Parmigiana cooking style to Brazil, which was then adapted to local ingredients and preferences. The use of Tilapia, a widely available and affordable fish in Brazil, is a significant departure from the traditional eggplant or veal used in Italian Parmigiana recipes.
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Filé de Tilápia à Parmegiana is a popular and accessible dish in Brazilian cuisine, often enjoyed as a comforting and satisfying meal. It reflects the fusion of Italian culinary traditions with Brazilian ingredients and tastes.
Popularity
It is a common dish found in restaurants and homes across Brazil, especially in regions with a strong Italian influence.
Family Meal
Often prepared and enjoyed as a family meal, providing a substantial and satisfying portion for everyone.
Adaptability
Demonstrates the Brazilian ability to adapt foreign cuisines to local tastes and ingredient availability.
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The dish presents a savory and comforting flavor profile, balancing the mildness of tilapia with the richness of tomato sauce and melted mozzarella.
The breaded and fried tilapia provides a crispy texture and a slightly salty, subtly fishy taste. The tomato sauce contributes a tangy sweetness, with notes of garlic, onion, and often herbs like oregano or basil. The mozzarella cheese melts over the top, offering a creamy, milky richness that complements both the fish and the sauce. The parmesan cheese adds a salty and umami flavor.
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Tilapia Preparation
Pat the tilapia fillets dry before breading to ensure a crispy coating. Season generously with salt, pepper, and garlic powder before breading.
Breading Technique
Use a three-stage breading process: flour, egg wash, and breadcrumbs. Press the breadcrumbs firmly onto the fish to ensure they adhere well. Panko breadcrumbs provide a particularly crispy texture.
Frying Temperature
Fry the tilapia in hot oil (around 350°F or 175°C) until golden brown and cooked through. Avoid overcrowding the pan to maintain the oil temperature.
Sauce Quality
Use a high-quality tomato sauce, either homemade or store-bought, to enhance the flavor of the dish. Adding a touch of sugar can balance the acidity of the tomatoes.
Cheese Selection
Use fresh mozzarella cheese for the best melting and flavor. Low-moisture mozzarella can also be used. Grated Parmesan cheese added on top enhances the salty and umami flavor.
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