Sarah's Tilapia

Ready in 45 minutes
4.5 avg, 38 review(s) 97% would make again

Top-ranked recipe named "Sarah's Tilapia"

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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

Ingredients

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4 tablespoons hellman's Dijonnaise mustard; (or 2 Tbsp each of Mayo and Dijon mustard)
3/4 cup panko; (japanese bread crumbs found in ethnic section of most grocery s
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 tablespoon fresh parsley; finely minced, (or parsley flakes if lazy like me most nights! works fine)
4 6-oz fillets tilapia fillets; (up tp 8 ounces each)
4 lemon; wedged
3 tablespoons Vegetable oil

Original recipe makes 4

Servings  

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.

Notes

| 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.

Credits

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photo by CookingPassion CookingPassion

Put the Parm on the top w/ some garnish! photo by tresstylez tresstylez

photo by mogriff1 mogriff1

photo by mogriff1 mogriff1

Calories Per Serving: 411 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Sarah's Tilapia All 38 reviews

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OMG, So delicious! Will be making this again
shannon321 6 days 3 hours ago
Ok... Def need to add 'flouring' to the directions before coating with mustard.
missdanabee 3 months ago
mogriff1 5 months ago
Excellent.
susiib 6 months ago
Love this recipe. My wife asks for it on a regular basis. Very tasty and easy to put together. Thanks!
Fireguy830 7 months ago
kcrooks 1 year ago
I mixed an egg with the mustard sauce and the crumbs stuck fine, but I could not taste the mustard.
AESG 1 year ago
Very flavorful! Hubby and I enjoyed it!
mogriff1 1 year ago
whoa! very nice flavor!! I might need to agree with another poster who said a small amount of flour is necessary. dry-wet-dry! I added egg to the dijonaisse and cooked in olive oil and butter and it turned out excellent. cook until CRISP!!
tresstylez 1 year ago
Just ok will use less mayo/mustard sauce if made again
Sassafras1187 1 year ago
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