Tuesday, December 27, 2011

Dijon and Horseradish Crusted Tilapia

I usually think of horseradish as an ingredient to be used with beef, so I was quite surprised when I was meal planning and ran across this recipe for tilapia that uses horseradish.  We've used dijon on fish many times, so I knew that flavor would work out fine, but I was intrigued how this would taste since horseradish has such a strong flavor and tilapia is mild.  

The result: amazing.

Dijon Crusted Tilapia
slightly adapted from Taste of Home 
3 tablespoons reduced-fat mayonnaise 
2 tablespoons grated Parmesan cheese, divided 
1 tablespoon lemon juice 
2 teaspoons Dijon mustard 
1 teaspoon horseradish 
4 tilapia fillets (5 ounces each) 
1/4 cup Panko  
2 teaspoons butter, melted

1) In a small bowl, combine the mayonnaise, 1 tablespoon cheese, lemon juice, mustard and horseradish. Place fillets on a baking sheet coated with cooking spray. Spread mayonnaise mixture evenly over fillets.
2) In a small bowl, combine the panko, butter and remaining cheese; sprinkle over fillets.
3) Bake at 425° for 13-18 minutes or until fish flakes easily with a fork.

I talked about this piece of fish the entire time that I was eating it.  The ingredients made for a mouth-watering piece of fish that made you want seconds the second you stopped eating it.  The horseradish wasn't overwhelming, as it was balanced by the creaminess of the mayonnaise.   The fish was perfectly cooked at 18 minutes and was the most flaky fish that I have made to date.  This fish was easy to make and only 214 calories per piece of fish.  Highly recommended meal.

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