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Tilapia With Dijon and Panko Coating

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Tilapia With Panko Coating

Tilapia With Panko Coating

Diana Rattray
Tilapia fillets are tasty with a light coating of mayonnaise and Dijon mustard, along with panko crumbs and seasonings. Serve these flavorful tilapia fillets with potatoes or rice, along with a tossed salad or sliced tomatoes.

Ingredients:

  • 4 tilapia fillets, about 1 1/2 to 2 pounds
  • 2 tablespoons light mayonnaise
  • 2 teaspoons honey Dijon mustard or Dijon mustard
  • 1 cup panko bread crumbs
  • 1/2 cup fine dry bread crumbs
  • 1 teaspoon paprika
  • 1 tablespoon dried parsley flakes
  • Dash pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt

Preparation:

Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.

Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.

In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.

Arrange the coated fillets in the prepared baking dish.

Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done.

Carefully remove the fillets to plates with a spatula.
Serves 4.


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4 out of 5 4 out of 5
Quite surprisedSeptember 02, 2009By pinkybland
"I have never used the mayo and mustard as a rub before and found it to be really good. I knew nothing of panko bread crumbs, but will look for them in the future. Also, made without the parsley and I noticed something was missing! So don't skimp on the ingredients. My 4 yr. old is really picky but loved it! Add a sauce too. Enjoy"

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