Tuesday, June 26, 2012

Crispy Baked Tilapia

Looking for a light but very flavorful entree?  You've found it with this tilapia.  Cook's Country did all the research in terms of the best techniques to achieve a great tasting, crispy-coated, flaky fillet. I modified their recipe slightly, lowering the fat and calories with light mayo and using pre-seasoned panko crumbs.  Even my   non-fish-loving husband Mike said, "I'd eat that for dinner."  Serve it with a side of asparagus, and you're good to go!

  • 3 tablespoons unsalted butter
  • 1 large shallot, minced
  • 1 tablespoon minced garlic
  • 3/4 cup Italian seasoned panko bread crumbs
  • 2 tablespoons light mayonnaise
  • 1 large egg yolk
  • 1/2 teaspoon grated lemon peel
  • 4 6-to-8-ounce tilapia fillets
  • Black pepper
  • Heat oven to 300 degrees.
  • Coat a wire rack inside a rimmed baking sheet and spritz with olive oil non-stick spray.
  • Melt butter in a large skillet over medium heat.
  • Add shallot and cook until softened, about 3 minutes.
  • Add garlic and cook for about half a minute.
  • Add panko and 1/4 teaspoon of pepper.
  • Stir constantly for 5 to 7 minutes.
  • Remove from heat, transfer to shallow dish and let cool for 10 minutes.
  • Whisk mayonnaise, egg yolk, lemon zest, and 1/4 teaspoon pepper together in a bowl.
  • Pat fish dry with paper towel.
  • Coat tops of fillets evenly with mayo mixture.
  • Dredge each fillet individually, coated side, in panko mixture, pressing gently to adhere.
  • Place fish crumb side up on prepared wire rack.
  • Bake 30 to 40 minutes, until centers are opaque and the fish registers 135 degrees.
  • Rotate pan halfway through baking.
Adapted from Cook's Country's "Baked Fish with Crispy Crumbs" recipe in the June/July 2012 issue.

I'm linking up this recipe with It's a Blog Party and Tempt My Tummy Tuesday.

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