I borrowed a version of this from Picky Palate – though I think adding ground pecans to the crust would be very fancy (and easy!). Anyway, this is what I did, everyone loved it, we enjoyed it with a big salad and some fresh bread, and even though the fish takes a bit of time to put together and cook, I was easily able to do it all, clean up, and leave the fish on a parchment covered baking sheet in a warm oven and it was still crispy and fabulous – enjoy!
Sweet Chili Glazed Tilapia
4 tilapia fillets – use as many as you need, the amounts below work perfectly for 4
salt and freshly ground pepper
3 T. warm liquid honey
1/4 – 1/2 t. chili powder (a dash of cayenne would also be lovely)
1 1/2 c. panko bread crumbs
1/2 t. EACH salt, chili powder and pepper
olive oil for cooking
Thoroughly rinse the fish and lay it between sheets of paper towel to dry completely. In a small bowl, mix together the 2 ‘glaze’ ingredients, and in a large shallow dish combine the ‘crumb’ ingredients.
Season both sides of the fish with salt and pepper, brush on the glaze and then press each fillet in the crumb mix until well coated – there are probably a bunch of ways to do this, figure out a system that works for you and clean up later.
Heat a bit of oil in a large non-stick skillet over medium heat and add in the coated tilapia. Cook for 2 to 4 minutes per side until well-browned – tilapia is a firm fish, but it will easily flake and fall apart when cooked through. Serve immediately or keep warm on a baking sheet in a warm oven until you’re ready.
- Category: Tilapia