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Parmesan Crusted Tilapia
April 21, 2010 by Paige
Posted in Main Dishes | Tagged basil, bluewater seafood market, breadcrumbs, broiled, butter, lemon juice, mayonnaise, onion powder, parmesan, seafood | 5 Comments
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OH! I say add some oregano. Mmmmm…………..
Or use breadcrumbs with Italian Seasoning.
I did use breadcrumbs with italian seasoning 🙂 I think some fresh herbs would give a nice burst of flavor though… even if sprinkled on afterwards.
Hi
For the Parmasean Crusted Tilapia is it possible to coat one side broil then turn and coat the otherside and do the same? I’m looking for a recipe that the entire tilapia is coated. Any suggestions would be appreciated.
Thanks,
Diane
Sure, I don’t see why not. My only comment is that you should be very careful since the tilapia cooks so quickly under the broiler. Also I would recommend using the same amount of parmesan topping as written (rather than doubling to cover both sides) because it is pretty strong and any more would definitely overpower the fish.
The other thing you might consider is dipping the fish in egg and then in the parmesan topping (with more parmesan and breadcrumbs added to dry it out) and then baking it on a cooling rack on top of a baking sheet. See the recipe for Baked Haddock on this site for the exact method.
Hope that helps 🙂