Reviewed: Feb. 24, 2009

This recipe was a hit with the family, a lil messy to prepare, but absolutely delicious!

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Reviewed: Feb. 4, 2009

This recipe was good. To cut down on cholesterol I used eggbeaters. I felt that 1 cup of parm was enough so I did not use the second. I baked in 375 degree oven for 30 minutes per another review. Next time I will probably cut the parm to 1/2 cup and add more almonds or maybe whole wheat bread crumbs.

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jan. 30, 2009

Oh, this was soooo good. As another reviewer suggested, I baked these instead of pan frying and had no problems with the crust coming off.

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Kattie

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Reviewed: Jan. 12, 2009

First let me say that I HATE fish (except for shell fish). Most of it makes me gag but hubby just had a bypass operation and I needed to cook healthy. I scaled down the recipe for two people, didn't add as much Parmesan cheese (only because my hands were sore after grating some of it) and I added Mrs. Dash spices (regular and spicy). I put it on a sheet of Release aluminum foil with a mixture of butter & olive oil and put it under the broiler rather than frying it. This was incredible! No fishy taste at all. This is a keeper for this non fish eater. Thanks for sharing.

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SNOWBIRD2002

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Wasaga Beach, Ontario, Canada

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Reviewed: Jan. 4, 2009

This was just okay. I do not eat any gluten so I subbed the flour for rice flour. I thought there just was not enough flavor for me. I used high quality parmesan that I grated and it did not add the flavor I hoped for. I will make the Broiled Parmesan Tilapia next time.

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REDJEN323

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

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Reviewed: Dec. 10, 2008

i used to make this buttery, bread-crumby parmesan tilapia recipe on the back of the tilapia bags they sell at Aldi... but this is fabulous and so much healthier, esp. if you use olive oil instead of butter. my husband couldn't tell the difference.

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The Newly Mrs. Finch

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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Reviewed: Nov. 25, 2008

Very very good. Didn't change a thing.

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Becky

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Reviewed: Nov. 17, 2008

I used the recipe for 4 servings for 3 fillets and was still a bit short, but other than that, this is a tasty way to cook tilapia. I doubled the peppers and baked instead of frying the fish.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 7, 2008

This is a great recipe. Very easy to execute also. We loved the thick crust it got. I may use less almonds next time though because my husband thought it a little too nutty. Other than that, the recipe as written is great!

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Kim

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Reviewed: Oct. 22, 2008

I'm just starting to cook so I'm a bit shaky in the kitchen, but I made this last night and it was FANTASTIC! My BF raved that this was the best fish he's ever had and could not stop talking about it...I added a little lemon juice and garlic salt to mine and it was a hit. It was so simple to make...even I couldn't mess it up! I will be making this again!

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Br0kstr

Cooking Level: Beginning

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Reviewed: Oct. 19, 2008

My whole family loved this, even my two finnicky daughters who wouldn't eat fish if you paid them! The only changes I made were to use garlic salt instead of garlic pepper and to add a small dash of fresh lemon juice to the egg wash. It turned out great and is definitely a keeper!

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Sarah

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

Kids love this meal

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Drina

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Reviewed: Sep. 18, 2008

I only used 1/2 the parmesan called for as it seemed like a ton of cheese for such small filets. If I made it again I would not use the full amount of butter, the recipe calls for MUCH more than is needed to brown the fish. It is a nice comforting sort of meal, but very mild in flavor and buttery. I might try it again with my alterations and some more spices.

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betabear

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Reviewed: Sep. 12, 2008

I had purchased Tilapia and wasn't sure what preparation my family would like. Well we tried the almond crusted and it was fantastic. I added olive oil to the butter so that it wouldn't burn. And the only seasoning I used was Old Bay. DELICIOUS

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Desiree

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Reviewed: Aug. 23, 2008

This was very good (and would have been better had I not cooked four fillets at the same time!) The coating could have used a little more flavor--next time I think I'll add some salt and maybe some garlic to the coating itself. The only problem with this recipe was the number of dishes it dirtied--otherwise it would be a five-star recipe.

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Falkirk

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Aug. 18, 2008

I've now made this a few times, I did add some lemon pepper to the dusting flour and use eggbeaters for the egg... this is perfect everytime, I've also used orange roughy with this also amazing. I do make a lot of the crust mixture and just put left over in the freezer for the next time. Oh, and I bake this instead of frying, I spray with pam and put in the oven at 425 or so and flip half way (time depending on how thick the fillets are) and spray again and put back in, perfect.

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DreamWriter

Cooking Level: Expert

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Reviewed: Aug. 15, 2008

What a great recipe! I made this last night for my husband and he loved it! I did make just a few minor changes to this wonderful recipe! I did not add the lemon (I didn't have any on hand), and I added a salt-free garlic and herb mixture to the eggs instead of what the recipe called for. Once the tilapia was coated, I put it on a baking sheet, sprayed it with some cooking spray, and cooked it at 375 for about 30 minutes. The coating was crispy and the fish was moist. Thanks for such a fabulous recipe!

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mom23sweeties

Cooking Level: Expert

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Reviewed: Aug. 2, 2008

OMG, this is definitely a great recipe! I didn't have any lemon pepper, so I seasoned my fish with salt, pepper, garlic powder and onion powder. I didn't have any flour, so I skipped that step. Luckily, I used a non-stick pan, as I noticed that the fish stuck to the pan a little. It must have been the parmesean cheese melting. And a little squeeze of a lemon complimented the fish very nicely. It was quick, easy, and it tasted so good! This will quickly become a staple at my home. Thanks again for the great recipe!

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JAN369

Cooking Level: Expert

Home Town: Oxnard, California, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 30, 2008

Very good. Probably because of all the butter and fattening ingredients. But its definately a keeper. Be careful about adding too much salt. I salted mine while it was cooking and it tended to be just a little too salty.

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DONNAE23

Cooking Level: Intermediate

Home Town: Orland Park, Illinois, USA

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Reviewed: Jul. 20, 2008

This was delicious and quick. My husband loved it. Great recipe. Thanks so much.

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PEACHKALA

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Almond-Crusted Tilapia

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