Crusted Tilapia on a Bed of Risotto with Mango Chardonnay Sauce

August 22, 2011

Recipe by Jean-Marie Cadot
Serves 2 People


Pre-cook the Arborio rice in boiling water with salt for 10 minutes. Wash and rinse under cold water.

  • 4.05 oz. pre-cooked Arborio Rice
  • 4 oz. vegetable stock
  • 1 tbsp. green peas
  • 1 tbsp. sauteed diced mushrooms
  • 1 tbsp. diced tomatoes
  • 1.5 oz whipped cream
  • 1 oz. parmesan cheese
  • 1 oz. butter


  • 2 Tilapia filets (6 oz. each)
  • 2 eggs
  • 1/4 cup of flour
  • 2.5 oz. bread crumbs
  • 2 tbsp. oil
  • 1 tbsp. butter
  • salt
  • almond slices

Heat a sautee pan to medium heat. Add the oil and the butter. Season the fish with salt. Set 2 plates and a bowl on the counter. On one plate, put the flour. Use the bowl for the eggs. On the second plate, put the bread crumbs. Take the fish and dip it in the flour, the eggs and then the almond slices. Place into the pan. Pan sear it until golden brown on one side. Flip it and brown for 5 more minutes on the other side.

Chardonnay Mango Sauce

  • 1/2 cup white wine
  • 1/2 of shallot diced
  • 2 tbsp. cream
  • 2 tbsp. mango puree
  • salt
  • pepper
  • 2 tbsp. butter
  • squeeze of 1 lemon

Heat a saucepan to medium heat. Put the white wine and shallots in it. Reduce to dry. Add the cream. Reduce. Add the mango puree. Take the saucepan off the burner and add the butter. Add salt and pepper and one squeeze of a lemon.

Jean-Marie Cadot
Executive Chef
Cadot Restaurant
Dallas, Texas