This was definitely an experiment. I don’t mind so much when the dish turns out good, which thankfully it did. But I will say that because tilapia is difficult to fry anyway, I would recommend *baking this dish instead of frying. Also, you could use any fish, even salmon, but if you’re going for a white fish other than tilapia, try halibut.
Pesto Panko Tilapia
4 fish fillets
1/4 prepared pesto
1 cup panko
1. Wash and dry fillets
2. Coat fish with pesto
3. Coat pesto-covered fish in panko
4. Carefully place in hot oil and allow to cook through, turning once.
5. Drain on paper towel before serving
*Bake at 350* – about 7 minutes per inch of fish until done. For a thin fillet like tilapia this would only take about 10 or 15 minutes.
The picture doesn’t do the flavor justice. If you like pesto then this is definitely a new and tasty way to make fish. I wasn’t disappointed with the overall taste- just the presentation. But once again, I am sure that baking the fish would yield much better results aesthetically 🙂