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Nutrition Facts
Serving Size 1 (432g) Recipe makes 2 servings The following items or measurements are not included below: Dijonnaise mustard
Calories 673
Calories from Fat 255		(37%)
Amount Per Serving		%DV
	Total Fat 28.4g	43%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 13.3g
	Trans Fat 0.1g
Cholesterol 170mg		56%
Sodium 766mg		31%
Potassium 1161mg		33%
Total Carbohydrate 32.4g		10%
	Dietary Fiber 3.3g	13%
	Sugars 2.5g
Protein 74.1g		148%
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Sarah's Tilapia

Recipe #166118 | 20 min | 10 min prep | add private note

⁽⁵⁴⁾ RATE IT NOW Print Recipe

By: blueguitargirl1985
Apr 27, 2006

OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it.

SERVES 2 -4 (change servings and units)

Ingredients

4 tablespoons hellman's Dijonnaise mustard (or 2 Tbsp each of Mayo and Dijon mustard)
3/4 cup panko (japanese bread crumbs found in ethnic section of most grocery stores)
1/4 teaspoon salt
1/4 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
4 lemon wedges
3 tablespoons vegetable oil

Directions

1
Heat oil in large non-stick skillet over med. heat.
2
Combine mayo and mustard in small dish ( if not using Dijonnaise).
3
Combine next 4 ingred. on a plate and mix well.
4
Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
5
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).
6
Serve with lemon wedges.

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Featured Reviews for This Recipe

From: swingcat

On Nov 13, 2009

I tried both frying and baking. Frying is definitely tastier, but a lot messier and difficult (tilapia is such a pain to flip). Baking is clean and easy, but lacks in flavor. 2T of Dijonaisse was more than plenty for 2 tilapia fillets. Panko is an excellent coating since it seems to stay crispy no matter what!

0 people found this review helpful

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From: *kara*intn

On Oct 29, 2009

This was really good and easy. I baked instead of frying to avoid the mess. My fish was very fish-y - not sure what happened there. My kids liked it, too.

0 people found this review helpful

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From: PamTB

On Apr 11, 2007

This was super simple and just plain good. I'm not a fan of tilapia normally and wanted something to dress it up. This mustard/mayo coating did the trick. And my toddlers had seconds! I used breadcrumbs and dried parsley. I threw in some dried dill, too. The pan-frying seemed like too much trouble, so I baked mine in a 400-degree oven for 15 minutes on a foil-lined pan. They came out perfect with no pan to wash! We'll have this again.

21 people found this review helpful

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From: Chef #367022 homebody

On Feb 12, 2007

I've used this method on chicken for years and am glad to say works just as well on Tilapia. I think the panko is worth using over breadcrumbs for a lighter version.

6 people found this review helpful

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