So the general idea for this fish recipe came from a post for crunchy pork chops on Pam's Midwest Kitchen Korner. I loved her idea of using Melba toast as the crunchy part of the recipe! The Po'Dunk sauce.. well that is a Nibble Me This creation... (you'll have to click on the link to find out why it's called Po'Dunk sauce) I've doctored both up a bit, but obviously could not take full credit for this fantastic meal! Simple, crunchy, delicious - yep, that pretty much sums it up!
Crunchy Topped Tilapia with Po'Dunk Sauce
Adapted from Pam and Chris
4 tilapia fillets
16 pieces roasted garlic Mela snacks
2 Tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
For the sauce -
5 Tablespoons mayonnaise
1 teaspoon white wine vinegar
2 teaspoons Cholula hot sauce (I used original - Chris used Chipotle)
1/4 teaspoon granulated sugar
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
In a small bowl, mix together all the ingredients for the po'dunk sauce. Cover and refrigerate until ready to use.
Preheat oven to 400 degrees F. Spray a baking dish with non-stick cooking spray. Rinse the tilapia fillets and pat dry; place in prepared dish. In a food processor, add the Melba snacks; pulse until finely (or roughly, whichever way you want) chopped. Mix together the 2 tablespoons mayo, Dijon mustard and lemon juice. Spread evenly over each piece of fish. Top evenly with chopped up Melba snacks. Bake 15-20 minutes or until the fish flakes easily with a fork and the top is golden brown. Serve with po'dunk sauce. Enjoy!
One Year Ago: Spicy Crab Cakes with Lemon Aioli
Two Years Ago: Creamy Italian Sausage Pasta