Sarah's Tilapia

READY IN: 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons hellman's Dijonnaise mustard (or 2 Tbsp each of Mayo and Dijon mustard)
  • 34
    cup panko breadcrumbs (japanese bread crumbs found in ethnic section of most grocery stores)
  • 14
    teaspoon salt
  • 14
    teaspoon black pepper
  • 1
    tablespoon finely minced fresh parsley (or parsley flakes if lazy like me most nights! works fine)
  • 4
    (6 -8 ounce) tilapia fillets
  • 3
    tablespoons vegetable oil
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DIRECTIONS

  • Heat oil in large non-stick skillet over med. heat.
  • Combine mayo and mustard in small dish ( if not using Dijonnaise).
  • Combine next 4 ingred. on a plate and mix well.
  • Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
  • Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
  • Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
  • Serve with lemon wedges.
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