OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it.
"Enjoyed it very much! My 18 month old daughter loved it too. I don't use non stick cookware so I needed to move the filets just slightly every so often to keep them from sticking but it worked just fine. Also, I purchased 2 3.5 ounce boxes of planko but found that one box would have been pleanty. This will definatly be at our dinner table again. "- PKP
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|4 tablespoonshellman's Dijonnaise mustard; (or 2 Tbsp each of Mayo and Dijon mustard)|
|3/4 cuppanko; (japanese bread crumbs found in ethnic section of most grocery s|
|1/4 teaspoonBlack pepper|
|1 tablespoonfresh parsley; finely minced, (or parsley flakes if lazy like me most nights! works fine)|
|4 6-oz filletstilapia fillets; (up tp 8 ounces each)|
|4 lemon; wedged|
|3 tablespoonsVegetable oil|
Sarah's Tilapia Preparation
1Heat oil in large non-stick skillet over med. heat.
2Combine mayo and mustard in small dish ( if not using Dijonnaise).
3Combine next 4 ingred. on a plate and mix well.
4Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
5Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas. Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
6Serve with lemon wedges.
| 20 min | 10 min prep |
You can also use reg. breadcrumbs. for more flavor add dried parsley and dried dill. Bake in a 400-degree oven for 15 minutes on a foil-lined pan for lighter fare.
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