2 large Tilapia filets, brushed with melted butter and sprinkled with black pepper. I doubled the recipe and used "Mrs. McGarrigle's Red Wine and Garlic" mustard (it is brown and grainy) which gave me the idea of adding red wine to make the consistency less pasty. Baked the filets for 10 minutes, spread the topping, baked for 5 more then broiled for a short time.
Great taste, moist and flaky. Served with wild rice, carrots and broccoli.
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2 large Tilapia filets, brushed with melted butter and sprinkled with black pepper. I doubled...