Thursday, August 30, 2012

Dijon Mustard and Panko crusted tilapia

I *try* to have fish on our menu once a week.  We have a rotation of various fish that we do, but tilapia is a favorite that we do very often.  Most times, I make it the same way, so we have been looking for new ways to jazz it up.
We came up with this recipe a couple of months ago, and it is now a new family favorite!
The Dijon gives the fish a nice kick of flavor and the Panko crumbs give it such a nice crunch!

4 tilapia filets
1 to 1 1/2 cups Panko bread crumbs
1/4 cup Parmesan cheese
1 tsp dried parsley
salt and pepper
1 tsp garlic powder
1/4 cup Dijon mustard- enough dijon mustard to lightly coat both sides of each filet
2 Tbsp. butter

Combine bread crumbs, Parmesan cheese, parsley, salt and pepper and garlic powder on plate and mix well.
Coat both sides of tilapia in Dijon mustard.
Dredge fish filets into crumb mixture until coated on both sides.
Heat skillet to medium/medium-high heat. Add butter to the skillet.  Once the butter is melted, place tilapia in the skillet and cook 3-4 minutes on each side until fish is flaky.



  1. Going to give this a try. We love tilapia at our house, but I only know one way to cook it.


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