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You won’t have to fish for compliments when this is the catch of the day! Christi McElroy — Neenah, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 fillet equals 287 calories, 13 g fat (3 g saturated fat), 125 mg cholesterol, 440 mg sodium, 12 g carbohydrate, trace fiber, 31 g protein.
Originally published as Parmesan-Crusted Tilapia in Simple & Delicious March/April 2010, p24
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Nov. 04, 2011 by cbors3213
Great quick recipe that the whole family loved. I made a few changes. First i used sea salt instead of regular salt, i substituted the butter flavored crackers with RITZ crackers and i also added some italian seasoning to the cracker mixture. I will definately be making this recipe again since there were no leftovers.
Reviewed on Jul. 29, 2011 by Ab0628
I liked this a lot. My boys, ages 5 and 3, both liked it as well. My husband is not a big fish person, so I usually make fish when he is away, but I think he will like this when I make it again. I added some pepper and minced onion to the batter and used whole wheat Ritz crackers. Served with homemade tartar sauce, oven-fried potatoes, and sauteed spinach and mushrooms. Good Friday night supper!
Reviewed on Apr. 25, 2011 by ellimaye1
I read some of the previous suggestions and added some additional spices. As well, I didn't want to fry my fish so I baked it at 425* for 13 minutes. It was ok; I would probably not make it again.
Reviewed on Mar. 10, 2011 by frittilary2010
This is an excellent recipe....easy to prepare and tasty....will be a permanent recipe.....Love it!!
Reviewed on Feb. 07, 2011 by RLSM
This is a hit in my home! I added some Italian seasoning blend with the cracker mixture to give it some additional flavor. We found this recipe both simple and delicious.
Reviewed on Jan. 03, 2011 by Blinkygatto2
The combination of crackers and Parmesan cheese make for a very tasty crust. This is our new "go-to" recipe for an easy-to-make, delicious dinner.
Reviewed on Sep. 22, 2010 by jennykonschak
It was easy to make, but I found hte flavors a litle simple. It's nice and easy tasting, but nothing that says 'wow'.
Reviewed on Jul. 09, 2010 by cheryl_johnson
We loved this with tilapia. I'm going to try it with cad tonight.
Reviewed on Apr. 29, 2010 by mehalv
I think I was set up to fail, because I used the grated parmesan in the shaker, instead of grated parmesan. Regardless, I found the crust a bit bland. I would try this again, and next time I will use grated parmesan.
Reviewed on Apr. 19, 2010 by dianaolivera
I buy tilapia fillets by the box so Im always on the lookout for new ways to prepare it, this is a keeper..Easy and Delicious!
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