I made this tonight for dinner, and it was so good! The dijon mustard gave it a nice flavor. I also liked that it's baked...as opposed to fried, so it's a little healthier than the pecan-crusted tilapia that I posted recently.INGREDIENTS:
1/2 cup mayonnaise
1/4 cup brown mustard, such as French's Bold 'n Spicy (I used Grey Poupon Dijon mustard)
1 pound tilapia fillets, if frozen, thaw
1/4 cup chopped pecans, finely chopped
1/2 cup mayonnaise
1/4 cup brown mustard, such as French's Bold 'n Spicy (I used Grey Poupon Dijon mustard)
1 pound tilapia fillets, if frozen, thaw
1/4 cup chopped pecans, finely chopped
***I tweaked this recipe a little bit by adding a splash of lemon juice to the mayo/dijon mixture. I also sprinkled dried parsley on the tilapia before adding the pecans.***
DIRECTIONS:
Lightly butter a large, shallow baking pan, such as a jelly roll pan. In a small bowl, combine mayonnaise and mustard.
Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking dish.
Spread mayonnaise mixture over each fillet. Sprinkle each fillet with chopped pecans; press down gently.
Spread mayonnaise mixture over each fillet. Sprinkle each fillet with chopped pecans; press down gently.
Bake in a preheated 350° oven for 12 to 15 minutes, until fish flakes easily with a fork.
Comments
You had me at the pecan crusted...