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I make tilapia pretty regularly because it's one of DH's favorite types of fish, so I wanted to try this out for a change. We enjoyed it, but we still prefer my usual preparation (a variation on the Veracruz theme). I would make this again, but I think I would season the fish fillets a bit before adding the topping -- I had really large tilapia, and the fish itself seemed a bit bland underneath all that flavorful topping. I served this with some broiled asparagus and Mexican rice, so a nice dinner all around. Thanks for posting! Made for PAC Spring 2013

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Muffin Goddess April 09, 2013
Broiled Parmesan Tilapia