Potato and Horseradish Crusted Regal Springs Tilapia from Chef Andrew Gruel
Recipe provided by Chef Andrew Gruel of Slapfish
4 Regal Springs Tilapia fillets (6-8 oz each)
2 Tablespoons grapeseed oil
Salt and Pepper
2 Tablespoons dijon mustard
1 lemon, juiced
1 Tablespoon prepared horseradish
1 bag of potato chips, crushed
1 teaspoon chopped dill
Heat a large non-stick pan over medium-high heat, add the grapeseed oil. Season the tilapia with salt and pepper. When the oil is barely smoking, add the fish flesh side down into the hot pan. Cook on each side for 3 minutes.
While the tilapia is cooking, mix the mustard, lemon juice, sugar and horseradish in a bowl. In a separate bowl add the finely crushed potato chips and fresh dill.
When the tilapia is finished cooking, place the fillets flesh side up on a baking sheet. Rub the hot fillets with the mustard-horseradish mixture first, then press the potato chip-dill into the glaze. Serve immediately.