Friday, January 22, 2010

Parmesan Crusted Tilapia

I picked up the 30 Day Gourmet Cookbook from the library and have been looking through it and finding yummy recipes.  Even though I haven't taken to freezing any of the main dish recipes yet, I have throughly enjoyed finding new ideas to use with some old favorites.

One of the recipes that I have tried is Parmesan Crusted Tilapia.  Not only did I use the seasoned bread crumbs with tilapia but with some shrimp.
These were easy to make and yummy!

Parmesan Crusted Tilapia

1 lb frozen tilapia filets (or 1 lb shrimp)
1/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. dried basil

3 tbsp. butter or margarine, melted
3 tbsp. mayonnaise or Miracle Whip

Thaw. Drain any liquids from the fish. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a shallow container thoroughly mix butter and mayonnaise until combined. Stir in seasoning mix until combined. Place crumb mixture in another shallow container. Coat fish/shrimp on both sides with butter/mayonnaise mixture then dip one piece at a time in the crumbs flipping over to coat both sides. Place fish/shrimp on baking sheet. Bake for 10 to 12 minutes or until fish easily flakes when touched with a fork.

Notes: Instead of using the butter/mayonnaise mixture, you can use 1 beaten egg with 1-2 tsp. water added to dip the fish or shrimp. Also for the shrimp, instead of baking in the oven, I put 1-2 tbsp. olive oil in a skillet and fried them on the stovetop.  Also if you don't have use italian seasoned bread crumbs, use plain bread crumbs and add 2 tsp. italian seasoning to the plain bread crumbs.

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Ann Kroeker said...

I love both tilapia *and* shrimp, and this breading looks delicious. Thanks for participating in Food on Fridays (and making me hungry)!

Sandy Naidu said...

Looks yummy and is going on my weekly menu planner.