CHIPOTLE & PARMESAN CRUSTED TILAPIA

CHIPOTLE & PARMESAN CRUSTED TILAPIA image

Yield Makes 6 servings

Number Of Ingredients 10

6 large tilapia filets
3 eggs
1/2 cup milk
1 teaspoon Grey Poupon mustard
1 cup shredded parmesan, + 2 TBSP. for topping
1 cup Italian seasoned breadcrumbs
1/2 teaspoon chipotle powder
1/2 teaspoon finely mined garlic
salt and pepper to taste
Cilantro or parsley for garnish

Steps:

Fill a ziploc bag with 1/2 cub vinegar, add 2 cups water. Close bag and set aside Take the eggs, milk and Grey Poupon mustard and stir together in a shallow bowl, set aside. Take the next dry ingredients and mix together in a wide shallow bowl, set aside. Take the fish from the ziploc bag and rinse lightly with water, setting aside to drain. Take a filet and coat both sides in the wet mixture. Coat both sides in the dry mixture. Continue with rest of fish in same fashion. Put in olive oil sprayed baking dish in 450 degree oven for 12 minutes. You can place the fish filets closely together for a tight fit. Top with remainder 2 TBSP. parmesan. Serve hot over rice with avacado, tomato and red onion relish.