Tilapia is very easy to cook, and because of its mild flavor, it works well in just about any cuisine-influenced spice combination. I started experiencing with it a couple of years ago, and to date have come up with some fabulous recipes for it which include Thai, Indian, Moroccan, Jamaican, Korean, and Chinese, to name a few. This particular variation happened when I had some leftover Creole Seasoning from making Cajun Catfish Courtbouillon. It takes about 20 minutes to make, and can be served with many vegetable and starch choices of your own.
- Yields: 4 servings
- Difficulty: Easy
- Total: 20 min
- Active: 20 min
- 4 tilapia fillets
- 2 tbsp mayonnaise (regular or light)
- 1 tsp Creole Seasoning
- 1/2 cup Panko Bread Crumbs
- 2-3 tbsp corn or olive ol
- Mix well mayonnaise and Creole Seasoning. Dip tilapia into the mixture to coat evenly, then roll in Panko crumbs. Heat the oil in the pan. Fry tilapia until golden brown, about 4 minutes per side.
- I serve with brown rice and a salad. My favorite dressing for this combination is a slightly sweet and light concoction of my own:
Maple Syrup Vinaigrette
2 tbsp olive oil 1 tbsp white (or regular dark) balsamic vinegar 1 tsp of maple syrup Salt and pepper to taste
You may shake all the ingredients in a salad dressing bottle, or pour over your salad individually and toss. Either way it is fabulous. A few drops or lemon, lime, orange or grapefruit juice will add a fresh, citrusy note.