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Comments » Stuffed Tilapia
I have never had tilapia. Seriously. I’ve only ever gone for haddock, cod, salmon, red perch and sole. No, I don’t know why. I keep meaning to try it, it’s just that when I’m at the fish counter I’m there for specifics. I love the combo of fish and spinach so I will make it a point to try this recipe.
I make an awesome seafood stuffed sole with broccoli. I haven’t made that in forever. Must go see the fish dude.
What is Panko?
Japanese breadcrumbs. They’re way yummy and make for a way crispier but much lighter crust than regular bread crumbs. You can find them in the grocery right next to regular bread crumbs or in the aisle with the Asian foods.
What Donna said. If you want, you could probably lightly crush salad croutons or snack crackers.
Ummm, I’m logged in and it shows me as not logged in… WTF…
So yeah. thanks for answering, both of you… I ain’t making it cause it’s like fish and all and I don’t do fish but now I want to make something with the panko… sounds neat…
I cook cuz I have to—no one has died yet.
No prob Tracy. Panko is really good for breading and frying. It’s a lot crispier and lighter than regular bread crumbs. I’ve used it to bread chicken nuggets and it’s great. Good luck.
Yeah, the comments page is mucked up. If you’re logged in, just type your comment and hit submit and it will post even though it says you’re not logged in. I have no idea how to fix it.
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Tilapia is good, though very mild. Apparently a lot of chefs like it because it’s sustainable as opposed to tuna, Orange Roughy, Chilean Sea Bass, etc, easily farmed and inexpensive. Smallish fillets though.
Mike | 03.11.2010 | 1:06 PM