Reality Rocks - Archive

Snackin’ With Sarah Sellers: Top 11 ‘Idol’ Elton John Night Viewing Nosh

Lyndsey Parker
Reality Rocks

Sarah Sellers was one of my early favorites on "American Idol" this season. (She's one of the most-robbed contestants of Season 10, in my not-so-humble opinion.) I could always tell she was a woman of good taste--literally, since she's a food blogger and amateur chef! So I'm so happy that Chef Sellers has been posting her tasty recipes in Reality Rocks this year, cooking up the perfect snacking suggestions for everyone's weekly "American Idol" viewing parties and satisfying my insatiable appetite for all things foody and Sellers-y.

Tonight's top 11 redux episode is Elton John-themed, so in honor of the English icon, this week Sarah is offering an American spin on some traditional British pub grub. (To very loosely paraphrase Sir Elton, Wednesday night's all right for eatin'.) Tonight, Sarah's serving up her own mouth-watering version of fish 'n' chips. Sounds jolly good to me!

Herb-Crusted Tilapia with Lemon-Herb Aioli & Sweet Potato Fries

Serves 4 appetizer portions

▪ 1/2 cup panko bread crumbs
▪ 1 tsp thyme
▪ 1 tsp parsley
▪ 1/2 tsp paprika
▪ 1/8 tsp pepper
▪ pinch of kosher salt
▪ 3/4 pd tilapia, sliced into 4-inch long, 1/2-inch think pieces
▪ olive oil
▪ cooking spray

Preheat oven to 375 degrees.

In a shallow dish mix together the panko bread crumbs and next 5 ingredients, through the kosher salt. Brush the fish with the olive oil and season with salt and pepper. Dredge the tilapia in the panko mixture until thoroughly coated. Place on a wire rack atop a broiler pan lightly coated with cooking spray.

Bake for 10 minutes then turn. Cook for 5-10 more minutes, or until the fish is flaky when poked with a fork. Serve alongside the lemon-herb aioli.

Lemon-Herb Aioli
▪ 1/2 cup light mayonnaise
▪ 1 tsp lemon juice
▪ 1 garlic clove, minced
▪ 1/8 tsp ground red pepper
▪ 1/4 tsp lemon zest
▪ kosher salt and pepper

Mix all of the above ingredients in a medium-size bowl or food processor. Using an emersion blender or food processor, blend until smooth. Chill in the refrigerator.

Sweet Potato Fries

▪ 1 large sweet potato (around 1 pd), peeled and chopped into 3-4-inch long, 1/2 to 3/4-inch pieces
▪ 1/2 tsp kosher salt
▪ 1/2 tsp paprika
▪ 1/8 tsp pepper
▪ 1/4 tsp garlic powder

Preheat oven to 450 degrees. Line a baking sheet with foil and set aside. Mix the potatoes with all of the ingredients in a large bowl until thoroughly coated.

Spread onto the baking sheet in an even layer and bake on the lower rack for 15 minutes, or until soft, then turn the potatoes. Move to the upper rack and cook an additional 5-10 minutes until crispy.

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