Tuesday, January 31, 2012

Tilapia with Horseradish and Herb-Spiked Mayo

I remember when we tried horseradish on tilapia in Dijon and Horseradish Crusted Tilapia.  The horseradish worked so great with the fish, that when I saw this recipe posted by Jaida, I knew we had to try it in our house.

Tilapia with Horseradish and Herb-Spiked Mayo
adapted from Sweet Beginnings
Cooking spray
1 lemon
4 (6-ounce) Tilapia fillets
Salt and freshly ground black pepper
1⁄2 teaspoon garlic powder
1⁄3 cup light mayonnaise
2 teaspoons prepared horseradish, or more to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves
1/4 cup Panko Breadcrumbs

1) Preheat the broiler. Coat a large baking sheet with cooking spray.
2) Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder.
3) Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.
4) Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. 
5) Spoon mayonnaise mixture over fish, and top each fish with Panko breadcrumbs.  Put under broiler until the Panko browns.

When my husband asked me what was for dinner, and I explained it, I came up with the Panko breadcrumbs.  We just love the crunchiness of the Panko against the creamy sauce.  I loved the other dimension that the herbs added to this recipe too.  It was a great, quick weeknight dinner.

1 comment:

  1. I'm so glad you liked it, and the Panko sounds like a great addition!