This breaded tilapia recipe, oh gosh, I had better just come out and say it, was ridiculously delicious. That’s right, shut the front door, hold the phone, stop the papers, I not only liked a seafood dish (see Pesto Tilapia to understand why this is a big deal.) I blasted loved it. I just had to hone my inner Savannah Shaw to make it happen. So, if you are a seafood lover, you’re really going to love this, and if you’re a seafood hater, well brace yourself because like me (a die hard hater) you’re about to fall in love.
Savannah and I have been friends for a long time. We met because our soon to be husbands were good friends which of course meant that we just had to meet. I instantly adored her, but was also totally intimidated by her (I get to be honest because we are more like family than just friends, so I have to just admit it). This girl is gorgeous, tall, and a totally hot bod (oh my goodness she is going to kill me). She’s way athletic, and even ran in college, super smart to the point that you could just listen to her for hours, but mostly she is waaaaay humble, kind, generous and thoughtful. And the best part? The more you get to know her the better she gets, and you get better just by knowing her. Now her husband on the other hand… just kiddin’ Dal, you da best. 😉
Anyway, Savannah is always introducing me to new things, and while she will never admit it, in fact I don’t even know if she knows it, but she’s an amazing cook. Like, seriously awesome. I have to laugh a little as I write this because she’ll have us to dinner, whip something up off the top of her head and then say, “Well, I just kinda threw things together so it wont be anything amazing.” And then you eat it. It’s flipping amazing. And the girl just whipped it up. I swear that her sweet potatoes and grilled steaks even taste better than anyone else’s. How does she do it?! And guess what? Like another friend of mine says, “There’s no need to get jealous over other’s talents, you’re lucky enough to be in their life and we all learn from each other and become better”. TRUTH.
So other than making me a better human being what has Savannah taught me? She’s taught me about fish. UUUGGHHHH I can’t believe I’m turning to the dark side! It’s your fault, lady! Savannah and Dallin make delicious seafood. It’s the only time I’ve walked away from a seafood dish and felt happy. So, Mr Handsome has been requesting Tilapia lately and I just didn’t think I could do it, but I remembered the sauce our favorite people made and decided to wing it.
This tilapia is simple. I found this gluten free breading that is the bomb diggity. Yes, I just said that. It’s from Tall Papa and I know you’ll just die, but you can only buy it online. I’m totally going to find a way to get it into stores though. Anyway, we used the citrus lime breading and no, this isn’t a review, but this stuff is amazing. We made chicken nuggets for the girls one night too, and I couldn’t stop popping them in my mouth! So, we breaded the frozen, yep you don’t even have to defrost the Kirkland (bought at Costco) frozen Tilapia, drizzled with olive oil and baked it for 30 min. Meanwhile I whisked up Veganaise (yes, buy it at your local store,Follow Your Heart is the brand and it’s tastes different than mayo so just trust me), Sue Bee honey (it’s just plain ol’ delicious honey) and Pompeian balsamic vinegar which I drizzled over everything. Then we ate, and died of the pleasure party in our mouths. Oh gosh, I’ve become one of those silly descriptive bloggers, or was I already…?
Citrus Lime Crusted Tilapia with Honey Balsamic Drizzle
- 3-4 Tilapia Filets
- 1 Cup Citrus Lime Gluten Free Breadcrumbs from Tallpapa.com
- Olive Oil
- Spinach for serving
- ½ Cup Vegenaise
- 2 Tablespoons Honey
- 1 Tablespoon plus 1 Teaspoon Balsamic Vinegar
- Heat the oven to 400 degrees.
- Spray an 8x9" baking dish with cooking spray.
- In a shallow dish, add the breadcrumbs and lay each filet on top. Sprinkle the breadcrumbs all over the top and press down, do not shake off excess. Place each filet, carefully in the baking dish and drizzle with olive oil.
- Bake for 30-35 minutes if frozen or 12-15 if defrosted.
- Meanwhile, in a smal bowl whisk together the vegenaise, honey and balsamic vinegar. Sometimes we adjust the amount of vinegar according to our like for the day. Set aside.
- Remove the fish from the oven and serve over a bed of spinach, and top with the honey balsamic drizzle.
Tallpapa is not sold in stores, but it is 100% worth ordering online. Plus it's a fantastic gluten free option.
Other Seafood Recipes We Are Going to Try