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I was a vegetarian for more than 10 years of my life. During that time, I lost my taste for a lot of foods that I once enjoyed.
Most seafood is in that category. I used to love all seafood – fish, lobster, scallops, you name it.
My preference just never came back, no matter how often I forced myself to try.
Last fall, I tasted tilapia for the first time. I was at a banquet buffet; I only knew it was pecan-crusted something. It was delicious.
Since then, I’ve tried tilapia a few times, just to make sure, and I’ve liked it every time.
I decided it was time for the next step. I told Joe that we should have tilapia for dinner some night.
I found this recipe in Everyday Food magazine. It used some other fishier-tasting fish, but we always make adjustments anyway.
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
- 3 tablespoons Holland House white wine vinegar
- ¼ cup plus 1-2 tablespoons olive oil, divided
- 1 medium onion, thinly sliced into rings
- 1 cup fresh breadcrumbs (if you aren’t saving the heels of your bread loves in the freezer, start now! You can either buy day-old bread or leave a few slices out on the table to get stale.)
- 1 pound of tilapia filets
- 1 pound broccoli florets, cut into bite-sized pieces (or however you like your broccoli)
- Preheat oven to 450.
- Make a vinaigrette by whisking together honey, mustard, vinegar, and oil.
- Toss the broccoli in 1-2 tablespoons of olive oil (or whatever oil you use at home). Cover a shallow baking dish with the oily broccoli, and roast it for 10 to 15 minutes, or until the florets are starting to brown and get soft. Toss roasted broccoli in 2 tablespoons of vinaigrette; set aside.
- Toss onion with 2 tablespoons of vinaigrette. Arrange in a single layer on a bar pan (or other shallow baking dish). Bake 5 minutes.
- While the onions are baking, add 2 tablespoons of the vinaigrette to the breadcrumbs. Pour another tablespoon of the vinaigrette into a shallow dish. Coat each piece of tilapia with vinaigrette, then top it with breadcrumbs.
- Place the now-breaded tilapia filets on top of the partially-cooked onions. Bake until the fish is thoroughly cooked, about 7 minutes.
- To serve, top the fish with onions and a healthy heap of roasted broccoli.
We used Holland House white wine vinegar to bump this recipe up from good to great.
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Have you ever tried tilapia?
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© 2012 – 2013, Tara Ziegmont. All rights reserved.