3 Reviews

DH & I really loved the flavor of this recipe! I actually wanted to make this recipe because of the rice flour. It's gluten-free and I'm always looking for a new way to use those ingredients. My only regret is not making double the sauce. I had 3 pieces of fish and my Parmesan was fresh shaved, so it was pretty large pieces that I couldn't get broken as tiny as powdered Parm would look. So, next time I'll increase the sauce for sure! Because my Parm was soaking up the liquid from the sauce, not all the flour got enough moisture to brown. It still tasted good and we're looking forward to trying this again. It's so easy for a busy weeknight meal. Thanks for sharing it with us, Arimaeis! Made & enjoyed for Topic of the Month forum's Catch of the Day! Seafood tag game :D

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**Tinkerbell** April 04, 2011

This was really tasty! I like the lightness of the fish the sauce complimented it. I made a little more sauce and used course ground dijon mustard and whole wheat flour instead. Came out great. Will make again!

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carissalmeyer September 21, 2009
Mustard Crusted Tilapia