Parmesan Tilapia Contest Honorable Mention

Parmesan Tilapia Contest Honorable Mention

– by Cinthia Naimeth Mendez-Chavez


  • 16 oz. Regal Springs tilapia filets
  • 6 oz. breadcrumbs
  • 4 Tbsp. garlic, minced
  • 8 Tbsp. cilantro, chopped
  • 4 Tbsp. Serrano chiles
  • 2 oz. Parmesan cheese, grated
  • 2 eggs
  • 2 oz. bell pepper, green
  • 2 oz. bell pepper, yellow
  • 2 oz. bell pepper, red
  • 3 oz. eggplant
  • 2 oz. crimini mushrooms
  • 4 oz. yellow onion, julienne
  • 5 oz. avocado
  • 4 oz. spinach
  • 1/2 oz. mint leaves
  • 1/2 oz. fennel
  • 3 oz. lime juice
  • 1/2 tsp. ginger, grated
  • 2 Tbsp. brown sugar
  • 2 Tbsp. soy sauce
  • 1/2 Tbsp. hazel nut oil
  • Extra Virgin Olive Oil
  • Salt, to taste
  • Black pepper, to taste


  • For side vegetables:
    Sauté green, red and yellow peppers along with eggplant, mushrooms, onion and avocado in olive oil. Season with salt and black pepper. Set aside.
  • For tilapia:
    Mix cilantro, breadcrumbs, Parmesan cheese, Serrano chiles, garlic, salt and black pepper in a bowl. Beat eggs in shallow bowl. Dip each tilapia filet into the beaten eggs, shake off excess and cover tilapia with the breadcrumb mix. Place the filets into an ungreased baking sheet and bake the tilapia filets at 375 F for 10-12 minutes or until filets are tender and flakey.
  • Vinaigrette:
    In a bowl, add lime juice, brown sugar, grated ginger, salt and pepper. Add soy sauce. Whisk while drizzling the hazel nut oil. To make it thicker, add olive oil.
  • Salad:
    Toss spinach, mint leaves and fennel with the vinaigrette.

Yield: 4 servings.