Crispy Crusted Tilapia

I don't like fish....usually.

I found this recipe several years in a mailer and it is one of 2 recipes that get me eating fish...it's really delicious, and guaranteed to please even the non-fish-eater.

It's supposed to serve 4 people, but I make it with 2 pieces of fish because I like to eat a lot of the veggies and crumbs. :)


For easy cleanup, I like to lay parchment paper on the baking sheet.  Spread the veggie mixture in a nice layer big enough that the fish will fit on top.

Lay the fish on top of the veggies.

Sprinkle with freshly ground Pepper and Salt.

Mix up the cheesy, crackery, tasty bread crumb mixture, and stir in the melted butter ~ yum...butter!

Pat the crumbs all over the top of the fish.

If you are like me, you'll use every last crumb.

I'm gonna make some cheesy biscuits to go with this meal, so mix up some drop biscuits in a bowl.  Be sure to add plenty of shredded cheese!

I made half a batch, so I could share a cookie sheet with my fishy friends.  No rolling and cutting needed, just plop the dough right on the parchment.

Note, since they bake at the same temperature, but for different times, I used 2 separate pieces of parchment.  This allows me to slide the biscuits out when they are done. 
Now, pop the pan in the 450 degree oven....

...and do the dishes while it's cookin'...ugh!

When the biscuits are done, use a small flat cookies sheet to slide that parchment out of the oven.  Keep them warm, 'cause you still have 13 minutes to go!

Slide the fish parchment to center it for even cooking.

The fish is done when it flakes easily with a fork.  For these thickish Tilapia and the veggie and crumb layers, it took 25 minutes.

Serve this with a nice spinach salad and a lemon wedge.

Look at the lovely layering....oh so delicious! 

Crispy Crusted Tilapia

Serves: 2-4

1 cup chopped seeded tomato
1 cup chopped sweet yellow onion (or thin sliced leeks...I prefer onion)
1/2 cup chopped bell pepper
1 Tbsp. minced garlic
2-4 Tilapia Fillets (boned and skinned) - or other firm white fish
1/2 coarse bread crumbs
1/2 cup freshly grated parmesan cheese
1/2 crushed plain ruffles potato chips
1/2 tsp. Paprika
1/8 tsp. Cayenne
2 Tbsp. melted butter
Lemon Wedges (optional)

Preheat oven to 450.
Combine first 4 ingredients and spread on baking sheet.  Arrange fillets on top of veggies and season with salt and pepper.  Combine crumbs and next 4 ingredients; toss with melted butter.  Press crumb mixture on top of fish. 

Bake 20-25 minutes or until fish flakes easily with a fork.

Serve with lemon wedges.

Crispy Tilapia with Lemon Caper Sauce

I made this last night for dinner, it was REALLY good, however, the capers added a lot of "zing" to the sauce, so you may want to just sprinkle them on top of your dish after serving.

Ingredients:
2 Tilapia Fillets
Flour for dredging
1 egg + 2 tsp. water
Fresh seasoned bread crumbs (I just use my favorite herb bread)
Salt and Pepper
Olive Oil
3/4 cup chicken or veggie broth
1/4 cup fresh squeezed lemon juice
1 1/2 Tbsp. Butter
1-2 Tbsp bottled Capers, drained

Get everything ready to coat the fish.  Sprinkle both sides of fish with salt and pepper.  Have a dish ready with flour, one ready with beaten egg and water, one dish with bread crumbs.

Drizzle just a enough olive oil in a large skillet to coat the bottom, turn it on med to get it warming up.

Dredge fish in flour, coating both sides, shake off excess.

Dip fish into egg wash (both sides), allow excess to drip off.

Coat fish in bread crumbs and pat into place.  Turn up heat just a tad bit, so fish will fry nicely, but not so it browns too quickly...it has to be able to cook through and not burn.

Place fish in skillet and cook on both sides until fish flakes easily (about 3 minutes each side).

A nice golden brown...

Remove from pan and keep warm (I had a plate warming in the oven and kept them in there, don't cover or the crust will become moist.

Add broth and lemon juice to pan, scrap up bits of crusty stuff and bring to a slow boil.  Cook until reduced to about 1/2 cup (3 minutes).

Turn heat to low and whisk in butter until slightly thickened.

Remove from heat and stir in capers (or just sprinkle them on the served dish).

Plate your fish, drizzle with sauce, sprinkle capers and Voila!  Dinner is served!

I served this with a simple spinach salad.

Now, whip out that wooden spoon and get cookin!

Salmon Cakes for the New Fish Eater! :)

This is a combination of a recipe for Salmon Cakes listed on Kim's Cooking Blog, and another one I found online at eatingwell.com.

Here's what you need:

2 nice sized Salmon Fillets

1 cup Ken's Light Italian Dressing

Mrs. Dash Lemon Pepper Seasoning

1 small onion, minced

1 stalk celery, minced

2 eggs

2 tsp. Extra Virgin Olive Oil

1 Cup Whole Wheat bread crumbs

2 Tbsp. Worschestershire Sauce

1/4 tsp. Texas Pete (Hot Sauce)

1/4 tsp. black pepper

1/2 Cup shredded cheddar cheese

4 Tbsp. chopped, fresh, parsley

Flour for coating

2 Tbsp.butter

4 tsp. Extra Virgin Olive Oil

UP TO ONE DAY AHEAD: Marinate Salmon in Italian dressing and lemon pepper for about 2 hours. Grill (I use my George Forman) - 2 minutes on each side or until it flakes easily. Shred and Chill.

Mix shredded Salmon and next 9 ingredients (onion through parsley). Shape into patties and coat lightly with flour. Chill for 20 minutes.

In a large skillet, heat butter and oil over medium - medium high heat. Cook patties 5 minutes, turn and cook 3-4 minutes longer or just until crispy (careful they cook faster after turning). Drain briefly on paper towels and serve with Creamy Dill Sauce.

Mmmmmm!