1 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash)
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon Dijon mustard
2 (6-ounce) tilapia fillets
Chopped fresh parsley (optional)
How to Make It
Place first 4 ingredients in a blender or food processor; process 45 seconds or until finely ground. Transfer crumb mixture to a shallow dish.
Heat oil in a large nonstick skillet over medium heat. Brush mustard over both sides of fillets; dredge in crumb mixture. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with parsley, if desired.
I signed up for this site just so I could save this recipe. Excellent. I use whatever bread I have on hand and blend with almonds since I don't keep breadcrumbs. Also use a more highly seasoned rub on the fish, but that's the beauty of this recipe--great bones and you can flesh it out to your preference. Btw, rubbing mustard on fish before frying is an old southern staple--works great for fried catfish, too!
Now that I think about it, I changed this up quite a bit, but I must give credit to this recipe for the inspiration. I used flounder instead of tilapia, and like others, I used Old Bay instead of Mrs. Dash. Otherwise I coated the fish exactly as written. I baked my fish rather than pan-frying, 425 for 15 minutes. To get the crunchy crust I sprayed the filets with olive oil spray before baking. I also cranked up the broiler for about 30 seconds at the end. Final result - delicious! I credit the dijon for giving this dish that extra something. Served with cheesy grits and green beans, my Alabama neighbors would have been proud.
Fresh and quick! The almond crust is lovely, and next time I'll try LovesToCook's suggestion of Old Bay seasoning. I dredged the fish in flour, then wet it in a mixture of egg white and dijon mustard, before breading.
I prepared this dish as directed in the recipe; substituted Penzey's Fox Point seasoning for the "Mrs. Dash". Easy prep, short cook time, excellent result. Enjoyed with green beans and fresh fruit; would be good with a fruit salsa. Definitely suitable for guests and perfect light summer fare.
My boyfriend & I made this over the weekend, along with the steamed green beans and red mashed potatoes shown in the picture. The meal was incredible. We used three 4-5 oz fillets instead of the recommended two 6 oz fillets. We still had extra seasoning left over. We cooked it a bit longer than just 3 mins on each side, and did need to add a bit more oil when cooking the second side. These are the only modifications that we made. It was a really fast meal, and it is very healthy too. It will be in our permanent recipe file. It would be good to make for company too. The three dishes- the fish, the mashed potatoes, and the green beans were perfect to cook with a partner too, as we were able to get the timing perfect for everything to finish cooking together. We enjoyed the cooking date =)
We loved this dish. It was simple, fast and flavourful. I did substitute Old Bay seasoning for the non-salt garlic seasoniong, but other than that made it as written. Served with steamed broccoli and grated peccorino and a salad.
Thought the seasoning was poor - not enough flavor (following the directions), the amount of oil was not enough to crisp up the fish with the almonds and breadcrumbs and the cooking time took longer than stated (perhaps the filets I used were too large). I would not make this again.
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