Our summer "cooking" usually consists of drowning something in Italian salad dressing for a day or two, and then Mark throwing it on the grill. But since we have this fish in the freezer (long story, not nearly as much fish as we were supposed to get; they switched shipments and Rich has to bring us the fish we were supposed to get, this week), I pulled this recipe out of an old San Diego newpaper, online. We did most everything wrong, and it was still absolutely delicious. We'll do it again soon, and do it right. BTW, we used Hellman's Dijonnaise instead of mixing mayo and mustard.
Crispy Dijon-Glazed Fillets
Serves 4.
Note: If you can't get your hands on panko crumbs immediately, you can substitute an equal amount of regular bread crumbs. Finely minced fresh cilantro, basil, thyme or tarragon can also be used instead of parsley.
• 2 tbsp. reduced-fat mayonnaise
• 2 tbsp. Dijon mustard
• 2 tbsp. vegetable oil
• 3/4c. panko crumbs, Japanese bread crumbs (see Note)
• 1/4tsp. salt
• 1/4tsp. black pepper
• 1 tbsp. finely minced fresh parsley, optional (see Note)
• 4 tilapia fillets (each 6 to 8 oz.), or similar mild white fish fillets
• 4 lemon slices, optional garnish
In a small bowl, mix together the mayonnaise and mustard. Set aside. Begin heating the oil in an extra-deep, 12-inch nonstick skillet over medium heat.
Place the panko crumbs, salt, pepper and parsley (if using) on a large plate, and stir to mix well. Spread a thin coating of the mayonnaise mixture over both sides of each fish fillet, using about 1 tablespoon total for each fillet. Place the fillets on the plate one at a time, pressing the fillets into the crumb mixture and turning over to coat the fish well on both sides. (Press additional crumbs into any bare areas.) Discard any crumbs that may be left over.
Place the coated fillets in the hot oil. Cook until the fish is lightly browned on the first side, about 3 to 4 minutes. Turn and cook until the fish is light brown on the second side and opaque throughout, about 3 to 4 minutes more.
Place the fillets on serving plates, and garnish each with a lemon slice, if desired. Serve immediately.
