Pretzel-Crusted Tilapia

Here is a recipe that is not only delicious but has sentimental appeal to me.  It was one of the items that my daughter and son-in-law had on their wedding reception menu a few years ago.  I love it with a side of sauteed pea pods with crispy shallots and thyme. Add a side salad and you have a wonderful, healthy meal. 

Dijon mustard and a good splash of Cholula Chili Lime sauce (or your favorite hot sauce) before coating the fish with crushed pretzels adds a zesty flavor to this fish that will have you craving more. 

Pass some extra sauce at the table for those who love spicy.  This recipe is adapted from my son-in-law's interpretation of this dish.

 

Pretzel-Crusted Tilapia

Printable Recipe

Recipe Adapted from My Son-In-Law

Serves 2

4 5-oz tilapia loins
¼ cup Dijon mustard
¼ cup Cholula Chili Lime Sauce
1 egg, beaten
1/2 tsp ground pepper
1/2 tsp salt (can omit because of the salt on the pretzels)
6 oz of pretzels, pulverized in a food processor until the texture of bread crumbs.

Preheat oven to 400F.

In a shallow dish large enough to fit a tilapia fillet, mix Dijon mustard, chili sauce, beaten egg and S&P until blended. Place the pretzel crumbs in another shallow dish of similar size.

Dry tilapia loins and dip into mustard-egg combination to coat both sides thoroughly. Then, place the sauce-coated tilapia into the pretzel crumbs and pat the crumbs into the fish to adhere. Place the sauce and pretzel-coated tilapia on a large plate between layers of waxed paper and refrigerate until ready to use.  Reserve some of the pretzel crumbs to add later, if needed. 

Heat a large, cast iron or other large, oven-proof sauté pan over medium high heat.  Add 2-3 tablespoons or so of canola oil to coat the bottom of the pan.

Add the prepared fish to the sauté pan and sear for about 30 seconds to 1 minute on each side, adding more oil, if necessary

Place the sauté pan with the fish in the preheated oven for about 6-9 minutes until fish flakes easily with a fork.

Serve immediately.