Wednesday, August 1, 2012

Panko Encrusted Tilapia with Aioli

Two tilapia filets
Panko crumbs
Paprika
Parsley
Garlic salt
Pepper
(Old Bay - optional)
Mayo
Dijon mustard

For Aioli
Fresh chopped basil, olive oil, lemon juice, minced/pressed garlic
Mayo and Dijon mustard

Mix equal parts mayo and mustard in a small bowl.  Rub onto the fish filets.  Combine Panko and seasonings in a dish.  Dredge the filets through the Panko mix, covering the fish.  Bake at 400 deg for 12-18 min (until fish flakes in middle).  Top with Aioli sauce.  Serve over white rice with sauteed spinach.


1 comment:

ladybugblue said...

Ok, I'm sure this is a dumb question, but what's a Panko? :)