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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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 13, 2010 by sspooney
I used chicken instead of tilapia and my children just raved about it. They ate all of it and asked for more! It's a great coating and turns out very crispy. A real keeper!
Reviewed on Feb. 28, 2010 by megans
This recipe was great. My husband and I both loved it and I will be making it again. It would be good on perch too. My fish looked exactly like the picture which is always nice!
Reviewed on Feb. 24, 2010 by Twtlbug
I used my George Foreman to make this recipe, it came out wonderfully with good flavor!
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