Walnut Crusted Tilapia Food

WALNUT-CRUSTED TILAPIA

Steps:

• Pre-heat oven to 425F. Cover a shallow baking dish with foil (for easy clean up) and spray with non-stick cooking spray. Stir together mayonnaise, dijon, basil, salt and pepper. Pat and dry tilapia and coat with mayonnaise mixture on each side. Place nuts in a shallow dish, press fish into nuts to coat each side. Place fish in the baking tray, and bake for 15 mins, or until fish flakes easily.

PARMESAN CRUSTED TILAPIA FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
• Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

PINE NUT-CRUSTED TILAPIA

Steps:

• In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture., In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.

TOMATO WALNUT TILAPIA

Steps:

• Sprinkle fillets with salt and pepper. In a large skillet coated with cooking spray, cook fillets in butter over medium-high heat until lightly browned, 2-3 minutes on each side., Transfer fish to a broiler pan or baking sheet; top with tomato.Combine topping ingredients; spoon over the tomato slices., Broil 3-4 in. from the heat until topping is lightly browned and fish just begins to flake easily with a fork, 2-3 minutes.

PARMESAN CRUSTED TILAPIA

Steps:

• Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
• Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.
• On a different plate, pour 1 tbsp lemon juice.
• Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
• Dredge fillet in the parmesan mixture patting it all over to coat.
• Place in an oiled baking dish, repeat with remaining fillets.
• Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
• Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

TOMATO WALNUT TILAPIA

Steps:

• Preheat broiler and mix topping ingredients.
• Dry off fillets and sprinkle with salt and pepper.
• Spray a large oven-proof skillet with lemon Pam and cook fillets over medium heat for 2-3 minutes on each side or until lightly browned.
• Place tomato slices over fish, and then spoon the topping over the tomato. Broil 3-4 inches from the heat for 2-3 minutes or until topping is lightly browned.

PANKO-CRUSTED TILAPIA

Steps:

• Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
• Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
• Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.