PAMESAN, PANKO CRUSTED TILAPIA W/DIDI'S CHUTNEY
My friend; Didi Dalaba here on JAP makes the BEST Peach/Mango/Jalapeno Chutney (canning recipe) you've ever tasted! I went looking for a recipe for fish just so I could use her Chutney recipe (other than just eating it out of the jar). It was absolutely outstanding on this Tilapia! This recipe was inspired from a recipe on "Sweet Chef" blogg. I adjusted the spices to my liking and added parmesan cheese. I've added salt to the ingredients, if you are watching your salt intake, just omit the salt. Hope you enjoy!! And, look up Didi's Chutney, it is awesome!! My photo
Provided by Diane Atherton @DeeDee2011
Categories Fish
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Add olive oil to oven safe skillet. I used a 10-inch iron skillett. Set aside until ready to heat.
- Rinse fish fillets, pat dry; set aside.
- Melt butter, add lemon just and garlic powder; mix well and pour into a bowl or pan large enough to accomodate a single fish fillet. I used a loaf pan.
- In another bowl or pan combine the Panko bread crumbs, parmesan cheese, pepper, salt (omit if watching salt intake), dry mustard, nutmeg, ginger, paprika, and crushed red pepper; mix well. I used a loaf pan.
- Heat olive oil in skillet over medium heat (on top of stove). Be careful to not over heat. Just be sure you get it hot enough to fry.
- Dip fillets one at a time in butter mixture and then in dry breading mixture.
- Place fillets in hot oil and fry until bottom is browned; flip and add additional (dry) breading mixture to tops of fillet; drizzle with remaining butter, lemon and garlic mixture.
- Place skillet in oven and bake for 11 to 12 minutes.
- Serve over a bed of rice just like it is or venture out and add Didi Dalaba's https://www.justapinch.com/recipes/sauce-spread/jam/peach-mango-jalapeno-chutney-canning-recipe.html?p=1
PARMESAN CRUSTED TILAPIA FILLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
- Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
- Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 1.3 g, Cholesterol 54.2 mg, Fat 9.3 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 0.3 g
PANKO-CRUSTED TILAPIA
Steps:
- Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
- Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
- Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 64.7 g, Cholesterol 180.5 mg, Fat 14 g, Fiber 1.5 g, Protein 36.9 g, SaturatedFat 2.4 g, Sodium 341.4 mg, Sugar 0.6 g
PANKO CRUSTED TILAPIA
Panko is a Japanese bread crumb, coarser than regular breadcrumbs. It makes a delicious crunchy coating for baked tilapia that is lightly seasoned with butter and lemon.
Provided by Kizzikate
Categories Tilapia
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375%. Spray a baking pan lightly with cooking oil.
- In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning.
- Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
- Press any remaining panko mixture onto tops of filets.
- Bake 12-14 minutes, until flaky. Serve with lemon wedges.
Nutrition Facts : Calories 260.4, Fat 10.7, SaturatedFat 2.5, Cholesterol 62.5, Sodium 285.7, Carbohydrate 13.5, Fiber 0.8, Sugar 1.2, Protein 27.6
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