Tomato Walnut Tilapia
Total TimePrep/Total Time: 20 min.
I added about a quarter cup parmesan in addition to using panko crumbs for topping. Gives the texture and flavor a nice kick!
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Like another reviewer mentioned, I baked the fish instead of browning them in a skillet. I put them in for about 8 minutes at 425deg. Then took them out, added the topping, and put them back in on broil. We really liked the walnut topping but I had trouble actually keeping it on top of the fish. I'm not sure the tomato added much to the flavor. I also just sprinkled some pepper and salt on, without measurement, but it wasn't enough salt (I'll need to pay more attention next time). We loved the little bit of lemon juice, it added a good flavor. For the soft bread crumbs, I used Italian bread crumbs, so I think that helped add some flavor too. Overall a decent tilapia dish, but not my favorite.
tasty and easy!!
I really liked this, I like the flavor of the tomatoes with the fish was really good and I love nuts so I really liked that addition.
Really delicious and super easy. I used pecans since that's what I had on hand. Would even make for company.
My husband and I love tilapia and I serve it at least once a week. It's an inexpensive fish that actually tastes good if it has been frozen unlike many other types of fish. The only change I made to this recipe was I used macadamia nuts in lieu of walnuts as that is what I had. This fish was flavorful and moist.
This is a very tasty recipe and I will certainly make it again.
Yes, this is good. I left out the salt, it truly doesn't need it if you are using breadcrumbs, and the lemon juice adds that "just right" flavor. I didn't salt our fish fillets and the flavor didn't suffer. Also I used a non-stick skillet used to cook the fish in the first cooking stage and reduced the amount of butter from a Tablespoon to a 1/2 teaspoon. Then I transferred it to a broiler-style pan to finish the oven work.
Delicious, even better with halibut instead of tilapia.