2 Tilapia fillets, rinsed in cold water and patted dry (I use paper towels for this)
1/2 c butter, melted
1 clove garlic, minced
2 T freshly squeezed lemon juice
1 c unseasoned Panko breadcrumbs
1 1/2 tsp dry mustard
1 tsp ground black pepper
3/4 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes
In a shallow baking dish, melt butter. Add lemon juice and garlic.
In a separate baking dish, combine panko crumbs with other dry seasonings.
Coat fish first in butter, then in panko mixture. Press as many crumbs as you can onto the fish. In a large skillet, heat olive oil over high heat. When the pan is hot, place fish in the pan and add the remaining butter mixture. Press more crumbs onto fish. Cook on high for 2-4 minutes, until bottom of the fish is brown. Remove from heat and gently flip the fish over and place in the oven. You may add additional lemon slices for extra flavor and garnish if you wish. Bake for 10-12 minutes or until fish flakes easily with fork.
Remove from oven and serve.
I really enjoyed this recipe. The original called for more black pepper, but I found the fish too peppery for my taste, so I’ve reduced it here. The red pepper flakes also add some heat, and are optional if you want to keep the spice down. The fish didn’t look brown and perfectly crusted, but it tasted good. I would decrease the amount of butter next time (from 1/2 c to maybe 6 T). It was a lot of butter to cook two fillets, and I don’t think it was needed. All in all, a fabulous addition to my recipe box! We will be eating this again.