Mustard Crusted Tilapia
This recipe gives this mild fish a rich taste that'll wow you! Easy for anyone of any cooking level to prepare.
This recipe gives this mild fish a rich taste that'll wow you! Easy for anyone of any cooking level to prepare.
Not for me! If you do make this recipe make sure you use fresh lemons as the bottled kind dominate the flavor too much.
This recipe is fantastic. I love it. I omitted the breadcrumbs,and used crushed up crackers instead. I also broiled the fish for about 5 minutes after baking just to crisp it up a little.
Yummy! I made a larger volume of the topping by doubling the parmesan cheese, mustard (Honey Dijon was all I had on hand) and mixing in about 2 Tbsp softened butter. It was delicious and my husband loved it. I served it with wild rice and asparagus.
Even my sister, who usually despises fish, ate all of this delicious dinner. I added a little bit of butter on the filets before cooking (which were the frozen type, too!) and then dipped the fish into Honey Mustard salad dressing. This made up for the lack of sauce on top. It was a fabulous fish dish; quick and easy, and very yummy!!!!
My family and I loved this! The flavor was terrific. I used brown mustard. It was a little thick for spreading on the fish so I added a few drops of olive oil. I used this on both tilapia and salmon and it was wonderful! Will definately make again!
This was a hit! I doubled the paste to get a thicker cover, and I also added some white cooking wine. Next time, I will broil the fish for a few minutes to try to crisp up the "crust". I already have a request for this fish for next week!
This was incredibly easy and I was able to make it tonight without running to the store for ingredients I don't keep on hand. I will definitly make this again!
One of our favorites!! Very tasty and the mustard helps cut some of the fishy flavor. Have tried mustard mixture on other types of fish and just love it!
this was good! italian bread crumbs aren't something that i've ever found in europe, so i added some italian herbs to the paste instead, and sprinkled the fish with fine breadcrumbs (paneermeel) and seasoned with sea salt. came out delicious. will definitely make again.
This is great! I omitted the baking part and put these in our electric smoker. I exchanged the Worcestershire for balsamic vinegar and the lemon juice for chicken broth (I didn't have a bottle of white wine opened...that would have been better!). I exchanged the oregano for basil, and added extra of the seasonings it called for. I had to add extra seasonings and liquid to make it the right consistancy. I omitted the bread crumbs. This is not real pretty, but it is SOOOO GOOD! We don't like Worcestershire sauce and bread crumbs usually just make things saltier than they need to be. The way I made it is a definate 5 star recipe. Thanks so much for the idea!
This was super easy and the flavor came out beautifully. I will definitely make this again.
Perfect! This is the healthiest and most delicious tilapia recipes I have tried. Wouldn't change a thing!
Overall, a yummy dish...after modification. First of all, I think cooking tilapia for 10 minutes is a bit too long. This is usually a very thin fish, and cooking to long makes it tough and rubbery. I cooked mine for about 7 minutes. then, after topping with paste and crumbs I broiled for 5 minutes. Nice and crisp without being over done. Second, the sauce as shown is far too spicy, tangy...mustardy. I added honey to mine (to taste); it cut some of the tang, and added a wonderful sweetness that paired nicely with the herbs. Also, make sure you're a fan of herb flavors before making this. I happen to love them, but for those who don't it can be too much. Good dish with modification.
I have tried to make fish in a number of different ways and my husband really only likes fillets coated in flour and lemon pepper and fried in butter... until now! We have a winner! I used some random Russian vodka mustard I had in the fridge from a gift basket and it was still good! I think you could use any type of mustard and this would be good! I also used crushed crackers for the top. I'll be saving this one as my new tilapia go-to recipe. Thanks!
WONDERFUL recipe. I didn't add the breadcrumbs, but did everything else the same. A recommendation to you all - Costco's frozen tilapia fillets are incredibly good. Well worth the price! We served this on a bed of spinach with roasted veggies on the side. It was a great Weight Watchers meal and a new favorite. THANKS!
had to double the topping but very good.
Easy, but not outstanding. Tasty enough that we have made it several times though, so it's a keeper.
Yumm this was good. I used regular mustard and HP Sauce instead of worcestire, and the flavor was still rich. My only suggestion is to double the recipe, even for 2 fillets. I had troubled spreading what there was.
Only had the brown spicy mustard and no fresh lemons so I substituted a teaspoon of real lemon..no bread crumbs so I sub'd stale Triskets and almond slivers that I toasted under the broiler a few minutes... Served it over brown rice with green salad. Will definately do it again. Thanks.
This was interesting. For once my finished product looked like the picture. I didnt realize till later that it was because it was also broiled for a few to brown it up. I will probably make again. It was easy and it was a new combo of flavors for fish rather than the same ole same ole, so kudos for that. The kiddos of course didnt like it, but I wasnt expecting them to. I fix fish for DH and I and usually have to fix the kids something else. Thanks for sharing
This is my favorite way to bake fish, for sure. So much flavor!
I like tilapia, and LOVE mustard. But this just did not work for me. Will not make again.
We loved this with the mustard coating.
Made exactly as written (exept that I tripled the mustard/paste; I was making fish for 4 people). Everyone really liked it, except for me. I though it was OK, but it kinda had a bitter taste. Still, it was pretty good and so easy.
Yum! I've always been a little apprehension when cooking fish, but this recipe changed me. I used frozen tilapia filets and was very liberal with the measurements (as well as the cook time), and it was delicious. I took the advice of other reviewers and sprayed the top of the fish with pam before cooking. I also did not have fresh lemon so I used white wine vinegar. My mixture wound up not being a paste, so it spread on smoothly. I topped with seasoned Panko and broiled for a couple minutes after cooking to really brown up the top. I will definitely make this again, so easy and tastes so good.
This is a good, easy recipe that doesn't use a log of ingredients. A nice way to dress up tilapia for something different.
Oh my! This was great, I didn't have lemon juice so I used 1 teasoon of lime juice...turned out great. Very light and filling!
Very quick and simple, yet a tasty, low fat combo for Tilapia. Used Panko instead of regular bread crumbs. THANKS!
This was very easy to make. It added just enough flavor to the fish without taking away the natural tilapia flavor. I made it first with tilapia and then remade it later on with cod and it worked well with both.
Even on soggy farm-raised tilapia, this recipe was a huge hit with my teenagers. Normally they avoid fish like the plague; now they are requesting it! I plan to use it on other kinds of fish as well.
Very easy and yummy. Don't count on a lot of sauce though for rice or noodles. I loved how quick it was to make. My 9 year old son had 2 servings. I could have had more but refrained due to being on a diet. I will make this again.
I was satisfied with this. I'm just learning how to cook and this recipe was simple and produced a pretty flavorful entree.
Yummy!! Love the mustard.
Absolutely juicy! Very light and flavorful taste. Only tip: i sprinkled (lightly) some garlic salt on top during 1st baking (10 minutes)
This one was really good. Although, I didn't like how pastelike the topping was, but my husband really loved the paste- so if you like a paste rather than a sauce or marinade- this one's for you!
This was really good. Everyone liked it. I used Italian Panko Bread Crumbs instead of fine bread crumbs for more texture.
This recipe worked out really well. My only complaint was that the topping did not crust very well and it was kind of mushy on top. I also cooked the fish for five minutes longer than was suggested and it turned out perfectly. The flavors were delicious!
This was a great recipe I followed almost exactly and my whole family cleared there plates. The only thing I did different was I mixed all the ingredients threw it on top of fish and baked.
Outstanding...really! I am actually beginning to LIKE fish. I modified just slightly. I didn't have spicy mustard so I used 1 tsp of dijon mustard and 1 tsp of honey mustard. I also sprinkled some extra parmesan along with the bread crumbs. The family loved it...I loved it! Really wonderful!
This was a super easy and super tasting fish recipe. I made it for a friend who is a chef and he was impressed. And my boyfriend, who HATES mustard, loved it.
I heeded the advice of the previous reviewers and made double the topping. With such low calories, why not? I thought I had spicy brown mustard in my fridge, but it was actually tangy dijon (such saucy names!). Never the less, it turned out great for a dish that was so quick and simple. This will be in my arsenal for quick dinners. (Especially since tilapia can be thawed in cool running water.)
Tilapia is such a light fish & worcestershire is just too strong of a flavor for it. None of my family enjoyed this. The cooking method was easy & the fish was cooked perfectly.
I made this as a single serving, but didn't end up with enough toppings- so I doubled. The taste was amazing enough to make up for this. I ate it with asparagus and brown rice- perfect.
I think this recipe is great. I was looking for something easy to do with my tilapia, and this fit the bill. I used dijon mustard because that's all I had but still turned out great.
2 large Tilapia filets, brushed with melted butter and sprinkled with black pepper. I doubled the recipe and used "Mrs. McGarrigle's Red Wine and Garlic" mustard (it is brown and grainy) which gave me the idea of adding red wine to make the consistency less pasty. Baked the filets for 10 minutes, spread the topping, baked for 5 more then broiled for a short time. Great taste, moist and flaky. Served with wild rice, carrots and broccoli.
Goodd Recipe me darlin i ate it right up. :D
This recipe was quick & easy however I didn't care for the overall flavor.
Delish! I didn't have any Worcestershire sauce so I used soy sauce and a few drops of honey. I increased the lemon juice and garlic because I like to taste that fresh lemon juice and spicy garlic. I baked it for about 15 mins and then broiled for 5 after adding the topping. Came out wonderfully! Wasn't dry or bland..I will use this recipe on other fish and maybe on chicken too!
This was terrible. The sauce was strangely coloured, the flavour was awful and it didn't really form a crust. I actually had to dare my husband to take the first bite. Sadly, this one didn't work.
This was good, but it didn't make the 'make this again' list. I wasn't a huge fan of the mustard taste.
Tasty and easy to make! I broiled the fish at the very end to make sure the top got toasty.
I'd like to give this recipe 4.75 stars. We eat a lot of tilapia, and I was looking for a new recipe. This one was really good. My husband liked it a lot. I followed the advice of other reviewers and increased my recipe since I was fixing more than 2 fillets. I was out of spicy brown mustard, so I used the Grey Poupon Country Dijon, but otherwise followed the recipe. Very good. I read the review by the person who said tilapia had a lot of cholesterol, so I looked up some information on it since I have high cholesterol and my husband has recently been told he is border-line type 2 diabetic. It seems that the amount of omega 6 and cholesterol in tilapia depends on where it was farmed and may have 68 mg per 100. My package says it has 50 mg, and that isn't nearly as bad as sole, beef, pork, or poultry. Eggs have lots more, and they have shown now that eggs do not contribute to high cholesterol levels. Remember, those people reporting these "headline" news items (be it food, politics, or whatever) have to sensationalize their reports to be sure people read them, watch them, or listen to them. Otherwise, they can't sell advertising which pays the bills for all newspapers, magazines, tv, radio, etc. THERE IS NO TRUTH IN ADVERTISING! (I ought to know...I worked in a related field for almost 30 years.)
I was really excited to taste this, but I found it a bit bland and lacking something...
We are trying to eat a little more healthy, and I think this recipe fits the bill. I doubled the sauce, and used Panko. I only had Dijon Mustard, and it was great. Maybe I will triple the sauce next time. We loved this recipe.
Everything I want in a recipe: quick, simple ingredients, easy preparation, and delicious!
DH & I have had this several times & think it's great. It is one of the few fish recipes that I can eat without tarter sauce. Lots of flavor!
I started with frozen tilapia so my cooking times were as follows: 7 minutes at 375, 7 minutes broiling with topping, 5 more minutes at 375. I increased the amount of sauce and added honey as other commenters suggested and made the fortunate mistake of mixing my breadcrumbs in WITH the sauce before spreading it on. I also coated with a dusting of Parmesan cheese prior to the final 5 minutes at 375. My husband and I enjoyed it so much that I made it a second time and this time I used the breadcrumbs as directed. The sauce was too thin and rolled right off the fish leaving it much blander than the first batch. We will definitely be having this again, amended as described.
This recipe was good, but it had an odd taste to it that I can't identify. My mom said it was like what she though petrolium (sp?) would taste like.
Made this following the exact recipe. Came out wonderful! Very simple and flavorful. Served it with steamed brown rice, and sauteed veggies!
good for a quick week night dinner, but not my favorite way to prepare tilapia. I did like the mustardy tang the herb paste offered.
Not my favorite tilapia recipe. But Ok!
I didn't have any lemons or lemon juice so I substituted with EVO. It still came out delicious! Will make again, for sure.
Tasty mustard crusting! I used a mixture of 3/4 tbsp of Bertman's Ballpark Mustard (nothing like it!), 1/2 of Dijon Mustard, and and 1/4 Honey Mustard that was great. Then I forgot the bread crumbs...which was OK. I also broiled the filets for 5 minutes past the baking time to get the crust crunchy.
Excellent - easy and fast. I used a jalapeno brown mustard and the kick was perfect.
doubled mustard, added much more parmesan cheese.
We thought this was just ok. Obviously, a lot of it depends on what mustard you use - I made it with a spicy horseradish brown mustard, and I don't think it complimented the other flavors that well. This wasn't horrible, just not nearly as good as other tilapia recipes I have. Thank you though.
We loved this recipe. We used horseradish mustard and doubled the recipe to make more of a topping.
My husband loved it!!
This recipe had alot of flavour. I actually rolled the fish in the mustard sauce than into the crumbs before baking. I think I will try different crumbs next time It's squick & easy and really good
C'est fantastique! I used a pretty "harsh" brown mustard. The combination with the parm cheese was awesome. For a side dish, I made rice with black olives, tomatoes, and white corn. My husband loved it!
My husband eats tilapia once a week so I'm always trying to find new recipes. He said this one was okay, but he won't make it again.
This fish was fantastic. My company raved over it! Definitely a keeper!
YUM. I had never made tilapia before and this turned out AMAZING. I followed the recipe pretty much exactly (kinda guessed on the lemon juice and used dijon mustard because it's what I had) and it came out great. Really easy, nice because the breading is very light. I'll definitely make this again.
My husband and I really liked this flavor, and even though I couldn't get a crust, my husband wants me to make it again!
Five stars, for sure. My husbands loves this dish and I usually make it at least once a week. The flavors are pretty strong, but complement the tilapia perfectly. Yum--thanks!
Easy & tasty!
I love this recipe! I'm not much of a fish person but I loved this fish so much I had thirds.
We loved this recipe!!! We are big fish eaters and this was a nice change. I used Grey Poupon Harvest course mustard. I doubled the paste and it was just enough. Mustard works well with fish. Definitely a keeper. Served with garlic wine broccoli.
I omitted the bread crumbs, and there was certainly nothing "crusty" about the dish, but we enjoyed the flavor. This is a quick & easy weeknight meal that I'll make again.
This is more of a topping than a crust, but it has good flavor.
This was pretty good, I actually used pollock instead of tilapia, but any mild white fish will do. I used two very small...about 3oz each filets and I thought there wasn't enough mustard mixture to cover, probably should prepare about 50% more.
Loved it!! Well..yeah added some personal touch...I used some fresh ginger paste and a little mustard oil. It worked for me. Thanks for this yummy recipe :)
Took some tweaking to fit my taste. Trippled the topping and then sprinkled extra bread crumbs and parmesan on top. Made a cajun tarter sauce and drizzled over fish. Served with white rice and black beans.
My husband was crazy about this recipe! He said it was the best tilapia he'd ever had. And it was so easy to make!
This was very good!! It was also very easy to prepare.
I have 8 kinds of mustard here and was out of Brown. UGgg. So, I made my own with a mixture of yellow and extra hot horseradish mustard. I found the mixture almost impossible to get on evenly. I was rather frustrated with it. This is not something I see making again. The flavors were just not there for me.
Good recipe for tilapia!!!! I, too, doubled the paste as I was cooking more fish. Very tasty and not a strong mustard flavor. I followed the ingredients to the letter. Great!!!
This was a nice recipe but just a little too tangy for my taste but my wife loved it.
This was quite easy and was reasonably successful. I was unable to eat all of mine (still trying to learn to eat fish unfried, not having much success yet!) but my husband ate his 3 fillets and half of my fillet, so it must've been pretty good to people who like fish anyway! Thanks for the recipe! P.S. I did not find the bottled lemon juice to be overwhelming as another reviewer did.
I am not a person who eats a lot of fish but I enjoyed this dish. I would like the coating to be a bit crunchier but the taste was good.
This was such a disapointment. Very bland flavorless topping.
maybe I overdid it on the breadcrumbs, but this didnt make a big impression on me. I eat lots of fish and I brush it on the raw fish before I cook it. I will probably try it again and tweak it a little to my prefrence.
I give you 5 stars because you made fish edible! It was very good! I tried making tilapia before by poaching it, and I was not impressed, as I am not normally a fish eater. I need to lower my cholesterol though and came looking for some different tasty dishes, yours was a wonderful start! Thank you!....Update, unfortunately I found out Tilapia is very high in cholesterol and I am slightly allergic to it, so no more mustard encrusted fish for me.
This recipe was ok. I felt the flavor was a bit too strong for such a light fish. Maybe I just used too much of the paste on each filet. It wasn't bad though. Might tweek it a bit and try again
It seemed a little strong for the tilapia. I'm sure it would have been better on a stronger fish or served with rice.
I'm not usually big on fish, but this recipe covered up the fish flavor beautifully - and it's pretty healthy! I'll be having this one again.
I made this exactly as directed (used country dijon mustard), but doubled the paste. I thought it was very good and loved the simplicity of this recipe. I will very likely make this again. It is a good, fast, affordable fish dish!
the mustard was a good flavor to go with it, but it lacked more flavor and crust. Eatable, ok, but not a fav.
I thought this was pretty good. I added extra mustard (I used a brown horseradish mustard) and added more parmesan cheese and black pepper. I'll make it again!