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Ritz Parmesan Tilapia

Ritz Parmesan Tilapia created by FLKeysJen

Very easy and quick. Low in Cholesterol. This is my original recipe I made up for my husband because of his high cholesterol problem.Tip: for better presentation I lightly brush filet with egg mixture and pat additional cracker mixture after I turn the fillet.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Finely crush Ritz crackers.
  • Mix all dry ingredients with cracker crumbs.
  • Beat egg and milk.
  • Preheat oven to 450 degrees.
  • Spray broiler pan with cooking spray.
  • Dip each fillet in egg and milk mixture.
  • Coat filet with cracker mixture.
  • Place on broiler pan.
  • Cook for 5 minutes and turn.
  • Lightly recoat turned side of fillet with egg mixture and cracker mixture.
  • Cook for 4-5 minutes Serve.
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RECIPE MADE WITH LOVE BY

"Very easy and quick. Low in Cholesterol. This is my original recipe I made up for my husband because of his high cholesterol problem.Tip: for better presentation I lightly brush filet with egg mixture and pat additional cracker mixture after I turn the fillet."
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  1. berniesgirl
    I made this for my family this summer down in Hatteras NC. Very easy and since we like to take things up a notch>>>>That was possible with this recipe. I think I will use less cracker crumbs then next time. There are far too many beautiful & delicate flavors dancing in this dish to cover it all up with "Ritz". Over all, a definite keeper!!!!
    Reply
  2. jmerph
    This recipe was very simple and very good. I will definantly make it again, but maybe cut the cayenne a little bit. Overall it was great!
    Reply
  3. FLKeysJen
    Ritz Parmesan Tilapia Created by FLKeysJen
    Reply
  4. FLKeysJen
    Very good even with the reduced fat Ritz, but for some this is quite a few competing flavors. There was quite a bit of cracker mixture leftover even with 5 (albeit small) fillets.
    Reply
  5. ThinOne
    I love Tilapia. I tried it for the first time last week. Merely sauted it in a stick proof skillet with about 1/2 tsp of butter and scarfed it down. I think if I were to oven bake it, I would put it on my Pampered Chef cooling rack so it would crisp on both sides at one time. The cooling rack has multiple square grids in it, so it would not let the fish fall through.
    Reply
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