This is a terrific, low-fat and almost zero-carb recipe for fish that is sure to be a crowd-pleaser. A light coating of oil ensures that the fish bakes up crispy and juicy without an oily, bitter taste that frying can cause. The light coating of breadcrumbs and cheese adds a flavor boost and welcome crunch. I like to top it with a simple tomato garnish on the side.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Serves 6
- ¾ cup finely grated parmigiano-reggiano cheese
- ½ cup panko breadcrumbs
- 2 tablespoons finely minced parsley
- 1 teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon fresh grated pepper
- 6 tilapia fillets (about
Peach Balsamic Glazed Fish
Ingredients:
- 3 TbspHigh Country Peach Balsamic
- 1 tsp firmly packed brown sugar
- 1 tsp Dijon mustard
- 2 pieces cod, halibut, tilapia or haddock (about 1 inch thick, 5-6 oz each)
- 1/2 tspHigh Country Arbequina EVOO
- salt and pepper to taste
Instructions:
MixHigh Country Peach Balsamic, brown sugar and mustard in a bowl. Rinse fish and pat dry. Brush lightly withHigh Country Arbequina EVOOand sprinkle with salt and pepper. Heat a 10-12 inch nonstick frying pan over medium high heat. Add fish and cook until browned on the bottom, about 4 minutes. Turn pieces over. Spoon balsamic mixture over browned sides. Lower heat and cook until fish is opaque but still moist looking in the center, 4-5 minutes. Transfer to plates.