I’ve been sitting on this recipe for a while now. Why? Well I couldn’t get a good shot of the dish and like I’ve said all along, we also eat ‘visually’. I’m still a novice at the camera (non-point and click) which means a have a boatload of stuff to learn – aperture, white balance, F-Stop, ISO and so forth. I’ve made this recipe with all different types of white fish and even large scallops. I’ve yet to find a fish that this didn’t work with. It’s just so unbelievably good. The undertones of the dijon and honey are the true stars here.
Remember how I told you all great dishes start with one awesome base recipe? Well keep an eye out for how I took this base honey dijon sauce and used it an upcoming post of Panko Honey Dijon Crispy Chicken Tenders! Back to this dish though. By now you know I’ve managed to convert Mr. Fantabulous into loving “real fish” with my Parmesan Dill Crusted Tilapia dish. So when I told him I was making tilapia for dinner no longer did I get the yucky face but rather now get that beautiful smile of his. When I put the dish it in front of him, before I could even mutter 1 syllable of what the new dish was, 1 entire piece was gone. It’s a wonder that man doesn’t choke! LOL Well okay he’s not that bad but I tend to keep my hands and babies away from him while he’s eating. LOL As I said what it was he was making the “Mmmmmmmm” sounds telling me how he loved the tangyness of the dijon (yes, he actually picked out an ingredient – I’ve trained him well! LOL). But he said he couldn’t place the rest of the stuff. As I began to ramble on about the ingredients he looked at me, then at my piece, then back at me, then back at my plate… Yeah, you all know that look. LOL I lost my piece but fortunately I had a backup piece sitting on the counter. Well technically I had ‘spare’ pieces so he could have some for lunch the next day.
As I’ve said, I’ve made this on Tilapia, Cod Loins, Scallops, Halibut and even Steel head trout and so forth.
I can’t attest to the appeal of the picture; you’re going to have to take my word for this dish. It’s soooooooo good and SOOOOOOOOOO easy to make! Actually I’m making this again tomorrow for dinner!Print
- 1/4 cup butter, melted
- 3 Tbl Dijon mustard
- 1 1/2 Tbl honey
- 1/4 cup dry seasoned dry bread crumbs
- 1/4 cup finely chopped pecans
- 1/4 cup fresh grated Parmesan cheese
- 1/2 tsp pepper
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 tsp ginger
- 4 Tilapia Fillets or Loins
- Preheat oven to 400F.
- Combine butter, honey and dijon in a small bowl.
- Combine the remaining ingredients in another bowl.
- Line a pan with foil.
- Pat fish dry.
- Lay the fish on the pan and coat the top of the fillets with the honey-mustard mixture lightly.
- Sprinkle the breadcrumb mixture over the fillets coating them evenly and well.
- Bake until the fillets flake easily with a fork (about 10-15 minutes).
- In the last minute of baking put the oven to broil and the rack to the very top rung.
- Remove the fish from the oven and drizzle 1-2 Tbl of the Honey Dijon glaze on top.
- Put the fish back in oven and broil for 1 minute.
This can be made with scallops, halibut, cod, trout – pretty much any white fish.