Crusted Tilapia
This is a quick dinner with easy clean up. Serve it over cauliflower rice sauteed with veggies. The only crackers I have tried this with is Absolutely Gluten Free Grain Free Flatbread Crackers Original so that is what the recipe is based on. Also, to keep it completely paleo, use a paleo mayonnaise like Primal Kitchen. We use Hellman's Real Mayonnaise due to cost, but I recognize it does have soybean oil which is not the best option. If you have time, you can also make your own homemade mayo!
Equipment
- cookie sheet with parchment paper
- Bullet Blender (optional)
Ingredients
- 20 oz tilapia (Orca Bay brand is what I tend to use)
- 2 Tbsp Hellman's Real Mayo (see note on mayo)
- salt and pepper
- olive oil or cooking spray
Crust
- 5 whole flatbread crackers (from Absolutely Gluten Free)
- ¼ tsp Old Bay Seasoning
- ½ tsp smoked paprika
Instructions
- Heat oven to 425℉
- Wash and pat dry the fish fillets dry.
- Place fillets on a parchment lined cookie sheet.
- Season lightly with salt and pepper on each side.
- Spread mayo over each fish with the back of a spoon.
Crust Topping
- Place crackers and seasoning in a Bullet Blender. Mix until pieces are in very small crumbs. Alternatively, place in zip-lock bag, place bag on cutting board, and crush with a rolling pin.
- Sprinkle crust over fillets. Using your fingers, press the crust into the mayo on each fillet.
Final Step
- Either very carefully pour a little olive oil over the crust or spray with cooking spray.
- Bake for 12 to 14 minutes until cooked through and the crust is lightly browned.
- Optional: Broil for one minute to brown tops even more.
Notes
Tilapia Two Ways: The original idea came from a recipe for Tortilla Chip Crust Fish that we like to make fish tacos with. To do this, switch out the crackers with Siete Tortilla Chips. Switch the seasoning to cumin and chili powder.
Tried this recipe?Let us know how it was!