Thursday, February 26, 2009

Lemon Crumb Tilapia

Lemon Crumb Tilapia

12 oz tilapia fillets, thawed
1/4 c Italian seasoned breadcrumbs
2 T grated parmesan cheese
1 tsp garlic salt
1 tsp grated lemon zest
3 T butter (divided)
1 T vegetable oil (I used olive oil)
1-2 T lemon juice

Rinse fish and pat dry. Combine bread crumbs, parmesan cheese, garlic salt, and lemon peel on waxed paper. Melt 2 tablespoons butter. Dip fillets in melted butter. Coat fillet with crumb mixture. In nonstick skillet, melt remaining 1 tablespoon butter with oil over medium heat. Cook fillets for 2 to 4 minutes per side or until fish flakes easily. Sprinkle with lemon juice. When removing fish from skillet, use a spatula or the fish will fall apart.

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