04 March 2009

I've recently started serving tilapia at our house. It took me so long because I am really not a fan of white fish, so I usually avoid it.  But I saw frozen tilapia fillets at the store and they were really inexpensive. Every time I shop, I notice the price of salmon fillets going up, and I know it's good to have seafood in our diets, so I decided to give the tilapia a try. 

The first time I made it, I just seasoned it with salt and pepper and roasted it at 400° with some fresh asparagus.  It was okay; the asparagus took longer to cook than the tilapia, so the tilapia ended a bit overcooked and mushy.  But it wasn't horrible.

Last night I tried something different with it.  I coated it with a mustard-ranch spread and dipped it in Panko.  Then I browned it up in the skillet.  Here's the recipe.

Mustard Crusted Tilapia

2 tbsp olive oil
2 tilapia fillets (I use the individually-frozen kind)
2 tbsp spicy brown mustard
1 tbsp ranch dressing
2 cups Panko bread crumbs

Heat oil in a skillet over medium high heat.  Pat tilapia dry.  Combine mustard and dressing and brush over tilapia.  Then coat tilapia in panko.  

Brown in the skillet until fish is cooked though and coating is crisp, a few minutes on each side.  Be careful when flipping the fillets as they are quite fragile.  (I used two pancake turners.)

Makes 2 servings.

The reason I combined the mustard and the ranch is because I thought the mustard alone would be a bit too intense.  The ranch really did a nice job of mellowing it out and adding a nice flavor.

The coating did fall off a little bit.  It really wasn't too bad, but I might try to experiment with ways to keep it on better.  But it tasted really great.  The tilapia was good with a nice crispy coating on it.  

I'm still not that crazy about white fish, but I know it's something I should eat and I found a few recipes online I would like to try as well, so you will probably be seeing more about tilapia in the near future.

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