Tag Archives: tilapia

Panko Parmesan Tilapia with Lemon-Caper Sauce

27 Dec

tilapia-with-lemon-caper-sauceHere’s a nice fish recipe that’s fancy enough for company. It’s a bit of a patchke, but on these long winter days, especially when things have slowed down somewhat for the holidays, why not try out something a little complicated?

You can easily halve the recipe. If you do, start out with one egg and 2 Tbs. water. You can quickly beat up another egg if you have to.


1 cup flour
3 large eggs
¼ cup water
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
2 Tbs. parsley flakes
2 lb. boneless skinless tilapia fillets
Kosher salt and pepper to taste
Olive oil for frying
1 cup dry white wine
2 tsp. chopped garlic
Juice of one lemon
2 Tbs. capers
¼ cup chopped fresh parsley or scallions


Place the flour in a shallow bowl. Beat the eggs and water in another shallow bowl. In a third shallow bowl, combine the panko crumbs, Parmesan cheese and parsley flakes.

Dredge each piece of fish in the flour, then egg mixture and then the panko mixture. Place coated fillets on a plate in a single layer.

Preheat oven to 325 degrees and line a baking sheet with a few layers of paper towel.

Heat a small amount of olive oil in a large skillet over medium high heat until hot. Add the fish, but do not crowd the pan. Cook the fish on both sides until golden, 3 to 5 minutes per side. Transfer to the baking sheet when cooked and keep warm in the heated oven until all the fillets are cooked.

Make the sauce by adding the garlic to the pan and cooking for 1 minute. Add the wine, lemon juice and capers and cook until the sauce is reduced to about a half-cup. Stir in the parsley or scallions and pour over the fish.

Serves 6


Honey Lime Tilapia

31 May

Tilapia Honey Lime

I recently made this tasty dish using “Dover” sole that I bought at Trader Joe. Dover sole is Joe’s favorite fish, and while this may have been sole, the package said it was wild-caught in the United State, so it doesn’t seem likely that the fish actually swam over from Dover, England before being caught. I know Dover sole has become kind of a generic name, but we’re sticklers for accuracy around here!

No matter, this is a nice recipe that’s a good choice for a light summer supper, and it’s pretty easy to make. You could also use flounder or any other thin, mild, white fish.

Honey Lime Tilapia


This recipe comes from Mel’s Kitchen Café (www.melskitchencafe.com).


4 tilapia fillets, about 4-5 oz. each
2 Tbs. lime juice (1 large lime)
Zest of 1 lime
1 Tbs. olive oil
1½ Tbs. honey
½ tsp. salt
½ tsp. black pepper
1 clove garlic, minced
½ cup all-purpose or whole wheat flour
¼ tsp. salt
¼ tsp. black pepper
1-2 Tbs. olive oil


In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic.

Place the tilapia in a gallon-sized Ziploc bag and pour the marinade over the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours (lay the bag in a flat dish and turn it over once or twice during the marinading time).

Whisk together the flour, salt and pepper in a shallow dish like a pie plate. Dredge each tilapia fillet in the flour, coating both sides lightly, and set the fillets aside.

Heat the oil in a large nonstick skillet over medium heat until rippling and hot. Cook the fillets for 3 to 5 minutes per side without moving the fish while it cooks on each side. Adjust the cooking time as needed depending on the thickness of the fish and the heat of the skillet. Work in batches as necessary to avoid crowding the fish.

Serve immediately with lime wedges.

Serves 4