Two Tilapia Recipes: Parmesan Encrusted Tilapia & Tortilla Encrusted Tilapia w/Red Pepper Sauce

Two Tilapia Recipes: Parmesan Encrusted Tilapia & Tortilla Encrusted Tilapia w/Red Pepper Sauce

Tuesday, March 15th, 2011

This week we are featuring two varieties of tilapia from one of our partners, Sea Cuisine. I love the convenience of having a fish that is already pre-breaded and ready to cook!

The Parmesan Encrusted Tilapia is a perfect center of the plate item for any Italian or Mediterranean meal you are preparing. The Tortilla Encrusted Tilapia comes out crunchy on the outside and flaky in the middle. It goes well with any Mexican or Spanish style meal and, as suggested, is perfect with Spanish rice and black beans.

Parmesan Encrusted Tilapia


  • 4-8 oz. fillets of Parmesan Encrusted Tilapia
  • 2 tablespoons olive oil

For the Sauce:

  • ½ cup dry, white wine
  • 1 tablespoon shallot, minced
  • 1, 12 oz. can crushed tomatoes
  • 1 tablespoon basil pesto
  • ¼ cup (4 oz.) creamy goat cheese
  • ½ cup julienne sun-dried tomatoes
  • ¼ cup heavy cream
  • Salt and pepper to taste


Heat a large skillet over medium high heat for at least 3 minutes. Add the oil to pan and swirl to cover the bottom of the pan. Place tilapia in pan, top side down, and cook for 3 to 5 minutes or until golden brown. Turn fish and cook until fish is just cooked through in the middle, about 5 minutes.

For the Sauce:

Place wine and shallot in a medium saucepan and bring to a boil over high heat. Let wine reduce by ½. Reduce heat to medium, add remaining ingredients and bring to boil, stirring frequently. Cover and simmer for 15 to 20 minutes, stirring occasionally. Lace sauce over fish.

Tortilla Encrusted Tilapia
with Red Pepper Sauce


  • 4 fillets of Tortilla Encrusted Tilapia
  • 2 tablespoons vegetable oil or olive oil

Place a large skillet on stove and heat for at least 3 minutes over high heat. Place oil in pan, swirl to coat bottom, then sauté fish for 5 minutes per side or until just done. Keep warm and set aside.

For the Sauce:

  • 2 red bell peppers
  • ¼ cup red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced shallots or white onion
  • 1 cup chicken broth
  • 2 tablespoons heavy cream
  • 1 tablespoon sugar


Preheat oven to 400°. Rub some olive oil on pepper and place in oven on baking sheet. Leave in oven for about 10 to 15 minutes until skin begins to brown and blister. Place in paper bag for about 5 minutes. Under cold water, remove skin and seeds from pepper. Set aside. In a medium saucepan, place vinegars, chicken broth, and shallots. Bring to a boil, and then reduce by one half. In a food processor, process peppers to achieve a very fine paste. Add peppers to vinegar mixture. Add cream and sugar and simmer over medium heat and simmer for 15 minutes. Serve over fish. For a completely smooth sauce, after cooking you can strain sauce through a sieve or mesh strainer if desired.

Serve with black beans and Spanish rice.

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