Crunchy Tilapia with Spinach Salad Contest Finalist

Crunchy Tilapia with Spinach Salad Contest Finalist

– by Nancy Smith


  • 4 Regal Springs tilapia filets (4 oz. ea.)
  • 2 Tbsp. honey
  • 1 Tbsp. Dijon mustard
  • 2 tsp. soy sauce
  • 2 tsp. grated orange rind
  • 3/4 cup lightly crushed Cornflakes
  • 1/2 tsp. white pepper
  • 1/2 tsp. chopped parsley

Strawberry Spinach Salad:

  • 3 cups baby spinach
  • 12 large strawberries, cleaned and sliced
  • 1 tsp. dry mustard
  • 2 tsp. sugar
  • 1/4 cup red Balsamic vinegar
  • 2 Tbsp. lite olive oil
  • 2 Tbsp. toffee-coated almonds


  • For Tilapia: Preheat oven to 350 degrees. In a small bowl, whisk honey, mustard, soy sauce and grated orange rind together. Using a pastry brush, slather both sides of tilapia filets. Place crushed cornflakes and white pepper in a pie plate. Press each fish filet in crumbs, coating well on both sides. In a well-oiled 8″x8″ glass baking dish, place tilapia filets. Bake for 18-20 minutes (just until fish flakes). Remove from oven and sprinkle with fresh parsley.
  • For Strawberry Spinach Salad: Whisk together dry mustard, sugar, balsamic vinegar and olive oil to form dressing. Drizzle atop spinach and strawberries. Top with almonds.

Yield: 4 servings.