Broiled Tilapia Parmesan
Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.
Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.
We love this recipe and I keep finding new ways to modify it (I feel I have to, since I make it at LEAST once a week)This is how we like it: I use celery seed rather than celery salt and usually have parmesan-romano cheese blend on hand so I use that. I also add 1/2 tsp. paprika, 1/4 tsp. garlic powder and 1/4 tsp. crushed red pepper flakes. I don't add any lemon juice anymore (I used to just reduce it by half) but now use low-fat mayo that I find to be quite tangy. I also double the amount of pepper and add about 1/2 c. of bread crumbs to the cheese mixture, which creates a nice texture and keeps the topping in place. Seasoning the fish with a bit of Old Bay seasoning, as others have done, really adds to the flavor as well. Thank you for helping us eat fish on a regular basis, Phoebe!Read More
I scaled this recipe in half and went with some of the suggestions of reviewer, Shannon:) (click on "most helpful" and you'll see her review). I've only had tilapia once and wasn't that impressed with that fresh-water, farmed fish, so I went with rockfish (aka: red snapper in warmer waters; rockfish in colder northern waters). I added to the parmesan mixture: some garlic powder, paprika, a touch of cayenne pepper & some panko bread crumbs. This cheese mixture is really what makes the dish; it was excellent and I liked the way the bread crumbs/cheese browned lightly under the broiler. I only had to broil the fish 2 minutes on each side, plus 2 minutes with the cheese mixture. Served with steamed broccoli. Talk about an easy, quick-prep meal! Thanks, Phoebe!Read More
We love this recipe and I keep finding new ways to modify it (I feel I have to, since I make it at LEAST once a week)This is how we like it: I use celery seed rather than celery salt and usually have parmesan-romano cheese blend on hand so I use that. I also add 1/2 tsp. paprika, 1/4 tsp. garlic powder and 1/4 tsp. crushed red pepper flakes. I don't add any lemon juice anymore (I used to just reduce it by half) but now use low-fat mayo that I find to be quite tangy. I also double the amount of pepper and add about 1/2 c. of bread crumbs to the cheese mixture, which creates a nice texture and keeps the topping in place. Seasoning the fish with a bit of Old Bay seasoning, as others have done, really adds to the flavor as well. Thank you for helping us eat fish on a regular basis, Phoebe!
I made some changes to this recipe to lower some of the fat content but I still think it was delicious and deserved five stars. Instead of using regular mayo and butter, I substituted fat free mayo and light butter. I also sprayed the fillets with olive oil cooking spray before placing them under the broiler. Since tilapia cooks quickly, I didn't turn them at all. I let them cook 3 or 4 minutes (oven rack on second slot from the top), added the cheese mixture, and removed them when the cheese started to brown.
Excellent! Hubby declared, "best fish ever, let's have it next week"... Only thing I did differently was to add 1/4 tsp garlic powder (because we love garlic) and 1/4 tsp paprika. The paprika really gave it a nice flavor and added a wonderful color to the cheese sauce. We will definitely be making this often.
I scaled this recipe in half and went with some of the suggestions of reviewer, Shannon:) (click on "most helpful" and you'll see her review). I've only had tilapia once and wasn't that impressed with that fresh-water, farmed fish, so I went with rockfish (aka: red snapper in warmer waters; rockfish in colder northern waters). I added to the parmesan mixture: some garlic powder, paprika, a touch of cayenne pepper & some panko bread crumbs. This cheese mixture is really what makes the dish; it was excellent and I liked the way the bread crumbs/cheese browned lightly under the broiler. I only had to broil the fish 2 minutes on each side, plus 2 minutes with the cheese mixture. Served with steamed broccoli. Talk about an easy, quick-prep meal! Thanks, Phoebe!
I was really desperate for something to do with some recently defrosted tilapia fillets and spotted this recipe and it looked interesting. My husband loved it. Loved the texture, the zing of the parmesan and spice was just perfect. Will definitely make again for family & friends. Only issue was I made the spread and put it in the fridge for 1/2 hr. early and it melted way too fast in the broiler. Lost 1/2 the topping. My error. Don't recommend chilling spread 1st.
Have made this on several occasions trying to find the right balance of cheese mixture to fish. The first time I made the recipe exactly as stated (as a courteous nod to the submitter) and it swam in butter so I rated this at three stars (wonderful but loaded with calories). The second time, I reduced the butter again to an 1/8 cup and it was still overpowered by the butter, so try, try again to one tablespoon of butter for the perfect mixture. Wonderful flavor!!!
We're fish lovers, so maybe that's what influenced our opinion of this dish. The sauce is pungent and overpowers the delicate tilapia. It would work better on a fish with more substance and flavor to it. Tilapia is best served by lightly dressing it with olive oil, real butter and lemon juice, lightly salted and broiled. We won't want this again.
My husband and I loved this dish. It was so fast and easy. I didn't have any celery salt so I added garlic powder. I will make this again! Thanks for the recipe!!!!!!
I've made this twice and it is awesome and sooo easy. I would make it any day for my picky seafood eating freinds. The second time I used sour cream because we were out of mayo and it was as good if not better.
This recipe is great--I've already made it twice! I put each piece of fish in a foil packet (make sure you spray your foil first so the fish doesn't stick!) and then spread the topping on. Fold up the packet and grill for about 20 minutes...turns out perfectly and doesn't make the kitchen smell like fish!
What a quick and tasty recipe! Tried this tonight, and dealing with my 3 year old "trying to help" me in the kitchen took me longer than the actual prep and cook...I read a lot of the reviews, and changed this about the recipe. Added 1/2 tsp of garlic powder, a 1/4 of paprika and 1/2 cup of panko crumbs. I didn't have non stick spray or olive oil, so I just spritzed the foil covered cookie sheet with some butter spray, and lightly seasoned the fillets with some old bay seasoning. I broiled vein side down for 4 minutes, topped with cheese/crumb mix, and broiled for another 3...came out great and the family inhaled it! Now warning, if you don't like parmesan cheese, then don't use this recipe, it's a predominant flavor..And tilapia is a mild, somewhat delicate fish, that benefited from the stronger taste of the topping. And although I did change the origianl recipe to suit my tastes, I still give it a deserved 5 stars, for without the basis of the original recipe, I wouldn't have anything to build off of...
Very easy and flavorful. Makes plenty of topping, I actually used about 1-1/2 times the amount of tilapia called for with no problems.
This recipe is similar to a halibut recipe that I make. I omitted celery salt since I didnt have any but other than that I followed recipe. Baked at 375 for 15 minutes. Perfect.
This is a delicious tilapia recipe. I seasoned the filets on both sides with garlic powder, onion powder, oregano, basil, and seasoned salt before putting the topping on them. No need for all the mayo and butter--adjust however you want. I also added some bread crumbs to get a crispier topping.
I have similar version of this recipe that will knock your socks off! You line the bottom of a baking dish with sliced tomatoes, sprinkle about 1/2 cup of chopped Kalamata olives, add some lemon zest and squeeze lemon juice over the top and add salt and pepper. Then lay the tilapia pieces over the top and spread the mayo-parmesean mix over the fish and bake at 450 for 20 to 30 minutes or until golden brown. It is AWESOME!
This is great. I added a 1/2 tsp. of Horseradish to kick it up.
This is an excellent recipe. I had no celery salt, so subbed a bit of garlic salt, and used Smart Balance instead of butter. It turned out fine. Next time I will try low-fat mayo. I only had a pound of fish because there are just two of us, but made the full amount of topping -- which was great on cooked cauliflower.
My husband really liked it; a nice way to dress up fish.
As if this recipe needed any more reviews. It was great. I subbed dill for basil and used garlic salt instead of celery salt and added a little old bay. My husband and I both enjoyed it. 2 year old not so much, but that is expected. update 12/14/06:I changed up a bit the second time and added a few bread crumbs on top. Much better this way and 2 yr old loved it.
This is definitely a winning recipe to try!!! A recent tilapia purchase brought me to allrecipes.com for a good recipe. A 5-star rating and the fact that I happened to have all ingredients required prompted me to try this recipe. Only thing I omitted was the celery salt (not a fan). ADDED BONUS: TAKES VERY LITTLE TIME TO PREPARE!! This recipe came out so good, I went back to the store and loaded up on tilapia for the freezer- and I'm cooking it again tonite! Try!!!
I've made this recipe at least a dozen times since I first found it. It's excellent and family and friends are crazy about it! One snowy day last year, I wanted to make it but had no tilapia. I used chicken cutlets instead and it was just as good.
This is a wonderful base recipe! As I am a cook who does not always use exact measurements I made the following adjustments: Banged up some garlic crotons, Parmesan/Romano shredded cheese blend, Tony Chachere's Seasoning, Old Bay, Miracle Whip, and a little extra butter than called for (made extra topping). Topped the fish with that magical combo (most important do not over broil) and it was delectable. In the words of the infamous Rachael Ray...YUM-O!!! Served with egg noodles tossed with the extra topping and steamed broccoli. People could not get enough of this; so now I make it all the time!
This recipe is awesome. My son loved it and so did I. I made this with about a pound of tilapia, therefore I had extra sauce. I used the extra sauce in my rice pilaf. Dinner was a wonderful eating experience.
Great recipe! My wife even loved it...
After over a 100 sterling reviews of this tilapia my two cents doesn't seem necessary, but for the doubters I would have to agree this is pretty darn tasty. So simple. I followed the recipe exactly and didn't alter any of the ingredients. I did add a pinch extra parmesan, but really, can you ever have too much parmesan? The flavor was excellent, prep time a breeze and all diners at my house were pleased and cleaned their plates. I will make this again and recommend others try it too! Tilapia can taste so boring, but this recipe added the punch it needs without an overpowering flavor. Yummy.
I have made this three times and will make it again tonight. I used 1lb. of tilapia and added a little more lemon juice. I think I will add lump crab meat to the mixture the next time.
I got to say im really a fish lover and always looking for new recipes this one is A number (1) loved it...
I'm not a big fish eater, but the wife & kids are, so as the cook in the family I make at least one fish recipe a week. This is probably THE only way I actually ENJOY eating the fish! I make the topping as stated, but add a little extra Parmigiano-Reggiano on top of mine (I'm a huge parm fan)
Holy smokes! Just made this tonight and it was absolutely fantastic! My husband has been indifferent to tilapia in the past while my son and I have always loved it BUT tonight we ALL loved it. Hubby is now a fan and son thinks we should have it 6 nights a week. The only changes I made were to season with Jonny's seafood seasoning before broiling, ditched the mayo in favor of non fat yogurt and cut the butter amount in half. This dish DID NOT suffer for the changes. It honestly taste like something you would get at a nice seafood restaurant. Thanks for sharing such a special recipe. It is now in permanent rotation at our house!
This is one of the best broiled fish dishes I have had. Every Lenten Season I struggle with how to cook fish. (We don't really eat it the rest of the year. I like fish, I just don't know what to do with it.) This recipe is very fast and easy. The only thing I think it needed extra was a little more salt. The 1/8 tsp. celery salt wasn't enough for our tastes. This recipe is definately a keeper not only for Lent, but for the rest of the year as well. Thank you for submitting this recipe.
OH MY..this was delicious. My picky husband, who's not a big fish fan had 2 servings..and I had 2-1/2. I absolutely loved the parmesan topping. Since tilapia is a mild flavored fish, the cheese topping really came through. Will definitely be adding this into my seafood rotation. Thanks so much Phoebe.
Loved it! I am doing Weight Watchers so I made the following modifications: sprinkled garlic salt directly on the tilapia and gave it a squeeze of lemon before broiling. Broiled 2 min per side, then added a lighter version of the topping: sprayed each filet with with a few shots of "I Can't Believe it's not Butter" spray, dabbed each piece with a bit of MIracle Whip, tossed on a scant sprinkle of fresh parmesan, added a little fresh-ground pepper and another squeeze of lemon. Broiled 2 more min for a delicious, quick, and very healthy dinner!
My oven was being replaced, so I had to adjust the directions. I pan-seared the fish in a very small amt. of butter...cooked on both sides just a few minutes, then added the sauce over the fish. I then cooked only long enough for the sauce to be gently heated. My husband's comment "this is company good!"
Wow...My whole family loved this dish. My son told me I didn't make enough sauce since we used the extra to spread all over the fish and rice. This is a simple easy recipe that I will use again and again. I didn't have celery salt on hand so I substituded with celery seed and kosher salt. Very yummy!!!!
This was my first try at making tilapia and it was delicious! I left out the celery salt as Parmesan is salty enough already and used a bit of garlic powder instead. I served with plain egg noodles for all that extra sauce. Yum! Thank you for this great recipe!
WoW!!!! The reviews are true, this was very very good, so good I had it sat and sun. I cooked as stated with the exception of celery salt, I used garlic powder and it work out fine. I did lightly season my fish with old bay and I did not use as much mayo as called for and it was just enough. Whatever you do cook as time states DO NOT BE TEMPTED TO COOK LONGER!!!. Oh yea I almost forgot I also lightly top my dish with Italian bread crumbs YUM!!!! DON'T PASS THIS ONE UP. UPDATE!!!! I CAN'T STOP MAKING THIS, REALLY GOOD FOLKS.
Modified Review. We loved this seasoning blend so much that I had to try frying the Tilapia. In a large, deep, skillet over medium heat, melt the butter and mayonnaise. Beat together one egg plus one tablespoon of water and 1/8 tsp salt. Dredge filets in egg wash, then bread/cheese mixture and place in skillet and fry, uncovered, for approximately 4 minutes per side (until fish flakes easily with fork). Remove to paper towel lined plate for a moment before placing on a platter. YUM! Original Review: Add 1/4 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp crushed red pepper flakes, 1/8 tsp Old Bay Seasoning, and use celery seed instead of celery salt. If you want to prepare and refrigerate the seasoning/cheese/breading mixture ahead of time, it cuts your “Ready” time – start to finish – to 10 minutes! Size of the filets will affect broil time; I used very small (2 ounce) tilapia filets, and found the perfect broil time was 6 minutes.
I REDEEMED MYSELF BY MAKING THIS FOR MY HUSBAND! HE ABSOLUTELY LOVED IT! THE ONLY THING, I ONLY USED 1 LB OF TALAPIA, BUT USED ALL THE SPREAD... DEFINATELY WILL MAKE THIS AGAIN!!
FIXED THIS FOR EASTER AS MY DAUGHTER DOES NOT EAT RED MEAT... EVERYONE LOVED THIS... COOKED OUT ON THE GRILL... THIS IS A KEEPER
This is great. I spared the spices with salt, added some smashed capers and used fresh herbs from my garden. Served over a bed of basmati rice, it looked and tasted delicious! **** Later addition to review: I've also had great success adding quartered or chopped artichoke hearts to the topping mixture. Can't get enough!
Wonderful flavor! This has become a family favorite! Thanks for the great recipe
The parm sauce has a wonderful flavor. I wouldn't change a thing about it. I was worried my fish wasn't cooked and ended up over-cooking it. That was my mistake. I'm not a fish loved but I loved this recipe.
We have made this once a week for the past month! You can use lime juice in a bottle if you don't have fresh lemons and Parmesan in a can if you don't have fresh grated. They're perfect any way! Thanks for the AMAZING recipe!
Family loved this recipe! Used grouper instead of tilapia.
It was an okay recipe.
I cannot remember when I liked a recipe as much as this Broiled Tilapia Parmesan. Like other reviewers, I did not have celery salt on hand, so I substituted with a dollop of cream of celery soup. From start to finish this recipe took 10 minutes and was mouthwatering delicious. A definite keeper!
I have used this topping recipe on several different kinds of fish - it works well with tilapia because tilapia can overcook easily and this topping protects the fish as well as adding a moisturizing factor to it - so the fish will hold well. It is also very good on salmon as it helps balance the "fishy" taste - and adds a bit of brightness to the overall taste. I like to zest the lemon and sprinkle a bit of it over the topping when it comes out of the oven for presentation. I've used this in several restaurants and it's always been a house favorite.
Okay - I used chicken. But I'm not a big fish person. This is so good on chicken. I imagine it would be good on anything. Thank you sooooo much for the fabulous recipe.
I've been making a variation of this recipe for years. Instead of the spices, mix in some Dijon mustard to taste, maybe 2-3 Tbl., along with the cheese and mayo. Really perks it up.
Tasted great, But added so much fat to this receipie made me feel guilty about eating this seafood dish. Next time I made this I would cut the butter and mayo in half.
This recipe is hard for me to rate. My husband did not like it. I thought it was very good, wonderful flavor, and I loved the ease of preparation (very gourmet taste but simple ingred. & super easy to put together!). I probably won't make it again since I would be the only one eating it, but thanks for letting me try something different! PS Followed Shannon(:'s advice and used celery seed instead of celery salt, the only change I made to this recipe.
My boyfriend loved loved loved it!!!! I did make a few changes to suit his taste and some comments from some previous reviewers. I omitted the celery salt but added garlic powder in its place, about a 1/4 - 1/2 a tsp. I also added a palm full of toasted unseasoned breadcrumbs. Other reviewers said it helped hold the sauce together better and it seemed to do just that. This is going to be a staple of our weekly diet. There are other spices and herb combos that I can't wait to try. Thanks for the great recipe!!
The cheese mixture meled on contact with the hot fish, flowed off the fish onto the broiler pan, and after cooking it burns on the pan. There is nothing left on the fish!
I can't say enough good things about this recipe. I came home tonight late with nothing to cook, no time to thaw anything, then remembered that I had added this to my shopping list & had the ingredients on hand. It was so easy (and I am afraid of the broiler) super delicious and the fish turned out flaky & perfect! I will add almonds & bread crumbs next time for fish almondine like Luby's. Thank you! I will be making this often!
Very good! My husband and I use a lot of recipe sights and could not find a lot of tilapia recipes. This one was very easy and we will make it again.
Phenomenal. I bought 10 pieces of Tilapia (which ended up being just over 1.5 lbs.). After making a batch of the topping, I realized it wouldn't be enough, so I made another. I then broiled the fish for 2:30 on each side on the second-to-highest oven rack position, added gracious amounts of the topping to each piece, then broiled for about another 2:30 (until the topping was a little browned). Easy and wonderful.
This recipe is DELICIOUS made exactly as written! My four year old not only had seconds but wants to eat it again for dinner tomorrow night :-) We served it with the Lime Cilantro Rice from this site. Very yummy!
Absolutely delicious! Very easy to made. I used light mayo.
Delicious- we thought the fish was very moist and favorful this way. I did add some old bays seasoning to the cheese mixture and It took longer to cook -maybe our fish was thicker? I will be making this again. I scaled the recipe to 2 servings. I also added 1 T. of breadcrumbs and a dash of red pepper. I make this almost every week now and I served it with rice,a vegetable and salad -- its very easy to make. My husband really likes it.
This was great! I made it for my 15 month old son and he loved it! Thanks for sharing!
This is an amazing way to enjoy tilapia! Now one of our family favorites. 2 of the kids dont like fish, I make chicken for them and fish for us cooked together with the same ingredients. They love it too!
I had to add an edit because my fish-averse hubby got up for seconds tonight with the exclamation: "I was wrong - I like tilapia!" Thanks again for this little gem! This is easy, delicious, and quick - mix up the topping before you start the fish under the broiler or you'll end up overcooking it. This is a forgiving recipe - after making it a couple of times, I don't measure the ingredients any more, and I can substitute seasonings depending on what I have on hand or am in the mood for. Thanks for a great weeknight family pleaser!
It was AWFUL! Surprised at all the 5 star reviews.
We make this all the time, it's one of our weekly favorites. We followed some of the advice by mixing different cheeses and adding the paprika gives it a nice flavor and extra color. We serve it over white rice, excellent as leftovers too!
This was excellent, not to mention easy! I used Monkfish because it is what we had and is similar in 'meatiness' to tilapia, and it came out great. I not a huge fish fan and we are trying to eat more fish, so this is a keeper. I'm eager to try it on some other types of fish as well.
I made this for the first time 2 weeks ago, and have made it again recently. I followed the recipe exactly with the exception on adding 2T of bread crumbs, per others suggestions. This was easy, came out perfectly, and it was the first time I ever made any kind of fish!
Holy Moly, this was the best fish recipe I have had. Even my 13 year-old non fish eater loved it. The asked me to make it again tomorrow. I think I'll wait until maybe next week. The only thing I changed was I cut down the pepper to 1/8 teaspoon and I also sprinkled it with Old Bay seasoning before I broiled it. Thanks Phoebe for this recipe.
I'm a BIG BIG fan of tilapia but this recipe was just a disaster. Followed the recipe to a T so i'm sure i didn't do anthing wrong and still it was awful =( .. what's up with all the *****?
This was outstanding and so easy and super quick to make. How great is that? My husband's comment was that it was good enough to serve to guests!!! It really took no time at all and had such flavor! I was shocked that my 2 1/2 year little girl loved it. She gobbled down every morsel. I followed the recipe exactly and it was done in less than 10 minutes. Thanks for a wonderful recipe! We wil definitely make this one again!
Very good. Agree with most that it is way too much butter. Made twice so far and used half the butter the second time around. Very good.
This was a quick and easy dish to prepare. I served the tilapia on a bed of rice. Dinner was ready in just 15 minutes!
The sauce was very good, will make again. I might try it with another white fish though, I didn't care much for the tilapia.
By far one of the best breaded fish recipes that I have found. It was very tangy and spicy. I added 1/3 cup of Panko bread crumbs for consistency.
Wow! Not only did I love this but so did my "non-fish eating" husband! I did add ½ cup of cracker crumbs and will absolutely make this regularly. Update: this has been a standing favorite in our house. I did find that I can fancy it up by adding crabmeat (when it's on sale) and serving it using crab bisque as a sauce on the plate. (Buy the frozen crab bisque on sale too and heat in saucepan before serving.)
Usually I have to ask my husband what he thinks when I make something new. This time I didnt. He couldnt stop saying how good it was. I too, thought it was really good. That is the first time I made tilapia and I would definately make it again.
Very easy, very tasty. Everyone loved it! Thank you.
I purchased a box of frozen Tilapia from Walmart and tried one the other night. It was very fishy and I didn't like it at all. There are tons of individually wrapped fillets in the box so I figured I didn't want them to go to waste and searched for some recipes. Based on the many many positive reviews I thought this would be the one to try since I didn't even need to get ingredients from the store. I am HOOKED! This has to be one of the best recipes I have tried. My mods: I added some freeze dried onions, a dash of cayenne pepper, took away the celery salt (didn't have any), reduced the butter to well under a teaspoon (added more light mayo to make up for it), to finish off, I added panko breadcrumbs to each side and didn't even flip the fish. I baked at 370. The panko breadcrumbs keep the fish crispy. Yummy and NO MORE fishy taste at all. A+++ on this recipe. Who would have thought mayo and fish would go together so well?
What a great recipe! I'm not crazy about tilapia, but since it's inexpensive, I thought I'd try this recpe out. I'd recommend it even for those who aren't "fish" people. My fiance raved about it too.
This is the best recipe I have ever tried off of allrecipes! It is amazing! My husband could not stop raving about it, he described it as recipe quality. The best part is it is so quick and easy! It took about 10 min to prepare and in that time I was able steam some asparagus and toss a 90 sec rice bag in the microwave and have a great dinner in less than 15 min flat! Definitly a new regular at our house!
This is very good! The only thing that I would recommend is to not cook it on foil. Cook it on a broiler pan or punch holes in the foil to let the fish drain out. It was a little mushy.
I've made this recipe a couple of times. The first time, it was good but not great. This time, I seasoned the fish prior to cooking it. One complaint the first time I made it was the topping seemed to thin out too much when placed under the broiler. I followed another reviewers recommendation and added breadcrumbs to the mixture to thicken it up a little during cooking. It was great and my family loved it.
exceptional...very easy recipe. use any white meat fish. i always try to use fresh herbs..it makes a huge difference.
Delicious! I used red snapper fillets because the store I went to didn't have Tilapia. I also used garlic powder and seasoning salt instead of onion powder and celery salt. This recipe makes me want to eat fish more often! Thanks!
Question - does everyone buy fresh tilapia? Or is there a specific brand that is frozen that anyone recommends?
This is the best fish I've ever eaten. I omitted the basil and celery salt and added dill instead. I also substituted lite mayo and lite butter. I'm on the weight watcher's flex point program and was amazed that a serving of this is only 5 points when using the lite butter and mayo.
I've been making this recipe for about a year and can't believe I haven't reviewed it yet. Anybody who knows me knows that I would rather gouge out my own eyeballs with a fish hook than actually eat a fish, but this recipe is incredible! I love it!! The topping melts into this crust that is deeeeeeee-li-cious! I could eat this every week! I do use peccorino-romano cheese in place of parmesan, and leave out the celery salt (personal preferences). I usually pair this with a garlic butter rice and sauteed asparagus.
This is so easy and so good. I did sprinkle the fish with Old Bay, added some panko bread crumbs to the cheese mixture. It has become my go to recipe.
This recipe was fantastic! All my family raved about it, including my brother who HATES anything seafood. (He even asked for another piece!)I was a little worried at first as it took a little longer that the specified time to cook the fish in the grill (i'm from Australia we don't call it a broiler), but in the end it turned out perfectly. I doubled the sauce and used the rest to serve over the vegies, and will probably do the same next time. A couple of things i changed: I have never heard of the fish used in the recipe(tilipa), - maybe we don't have it in Australia - so i just used a white fish from the supermarket. I did not add the lemon to the sauce but served the fish with a slice of lemon to squeeze over for each individual's taste. I also didn't add celery salt, but used garlic flakes and garlic salt, as my family love garlic. I will definitely use this recipe again... Thanks!
Super Fast! Super Easy!! Super Delicious!!! After reading the reviews I cut the butter in half & added 1/4 cup of panko to the topping, I also used Old Bay on the fish as many suggested. Will make again, as many said if you change up the seasonings you can give it a whole new taste. I also think I might try using crumbled Ritz crackers in place of the panko. Really good versatile base recipe that you can twist to meet your tastes.
Very good Dish
I didn't really like this at all. May have been my fault, though. Tried to use low fat mayo & cheese, etc. Don't make my mistake.
Very, very good. I don't even really like fish. I followed the directions exactly and it came out perfect. Pretty presentation too - better than the picture. Thank you! UPDATE: I made this last night with Dover filets. I rolled thin pieces of asparagus and strips of red roasted red peppers in the fish filets and then put the sauce on top. Served over wheat cous cous. It was amazing!!
MAGNIFICENT!!!! I WOULDN'T CHANGE A THING!! FANTASTIC! FANTASTIC! FANTASTIC! I COULD EAT THIS ONCE A WEEK FOR THE REST OF MY LIFE!
I know how everyone loves this and I've made it twice, but the topping just doesn't stay on the fish. I use Basa filet or Flounder since I don't care for Tilapia. Any suggestions?
Delicious!! Very easy and quick. The whole family loved it. Followed recipe exactly except: 1)didn't have onion powder so I finely chopped/minced a little bit of onion, 2)didn't have reg.mayo so I used Miracle Whip Light-reduced the amount a little just to cut calories, 3)sprinkled both sides of fish with fish/chicken grill seasoning. Great dish if you're having company over.
Wow, really good. Had to adjust the spices, didn't have celery salt but I did have garlic salt. Can't go wrong with this recipe!
I really thought I wouldn't like this, and I was sure that my husband wouldn't eat anything. He LOVED it and it was so easy! Thanks!
This may be a good dish for people who don't like fish. My ex-husband didn't like fish, and he really liked this dish because of the topping, which is very strong and savoury. My kids, who like fish, love this dish. It's a fast, easy dinner. Note that if the fillets are significantly different in size (thickness), some may be fully cooked while others are still raw in the middle. Just keep an eye on them as they cook.