56 Reviews of Sarah's Tilapia

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.

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.

From: carole in orlando

On Sep 15, 2007

This was exceptionally good fish! I used tilapia, regular bread crumbs with Old Bay Seasoning mixed in, dijon mustard mixed with Miracle Whip. I substituted the above because that's what I had on hand. The fish was crispy, fresh flavored and will be fixed again in this house. I did what Charmedchef suggested and baked it at 375 for 20 minutes. This is definitely at 5 star recipe. Carole in Orlando

From: Love To Cook!

On Aug 12, 2006

Ok - I tried it because I was in a hurry and my daughter's name is Sarah, too! Everyone loved it! I did it exactly as written and it turned out beautifully! Thanks for a great recipe. My picky 5-year-old son says he loves it more than anyone and could I fix it every night? By the way, I found a 4# box of frozen Tilapia at WalMart for $10 and this was a great way to use it!

From: jdrichardson

On Apr 27, 2009

Outstanding! I was looking for some different variation for tilapia and started surfing around and came across this one. My darling wife wanted something a little crispy. Recipe sounded easy and quick. I used the entire recipe to make 2 servings and added a little more oil along the way as the crusting was obsorbing the oil too quickly. I also added a little more parsley as we like the flavor. Overall it was great and DW said it was the best so far! Thanks for posting...

From: Jezski

On Mar 17, 2007

This is a real keeper. Absolutely 5 stars. I used honey mustard; if you do, decrease the mustard amount slightly; 2 Tblsp made it a little sweet, but good. Will try Dijon next time. I used frozen white ruffy from Trader Joe's, which is a little thicker than tilapia. It was delicious. I baked it at 400 instead of sauteing, just our preference. The fish was frozen, so it required about 22 minutes in the oven. Great flavor. And quick and easy. Oh, and use the panko! Addition: I've learned that the white ruffy I used is also marketed under the name basa. A good mild fish!

From: The Lovins Resident Chef

On May 6, 2007

Delicious! Baked it....mmmm the lemon wedges brought out the flavor! This ones a keeper!

From: Chef #441949

On Feb 23, 2007

This fish was delish! The only thing I changed was I used red fat ritz like someone else suggested (I love panko - just didn't have any) and I used Old Bay seasoning instead of salt and pepper. The dijon/mayo mixture was really good. I served with roasted asparagus for a delicious meal.

From: 1luckycook

On Jul 22, 2006

I was a little hesitant to try this since it had not been reviewed, but my grandaughter's name is Sarah, and SHE made me! I am so glad she did! This was OUTSTANDING! Very light and crispy crust, but just full of flavor! And yes, MY Sarah loved it too! Thanks so much for posting this recipe, it is a keeper in our house now!

From: Cheerleader

On May 11, 2007

This was so easy and quite possibly the most delicious tilapia i've ever had!! Thank you so much for posting this!