Honey Roasted Peanut Crusted Tilapia

I will admit, sometimes I come up with ideas in the kitchen and they don't turn out exactly how I had envisioned it... sometimes they don't turn out at all... but in this case... well, in this case, I hit the nail on the head so to speak.  We had just a little over a handful of honey roasted peanuts left and I thought, I could totally use them for a crumb crust on chicken!  Well, the idea was a great idea, but instead of chicken, I decided to try it on tilapia because I didn't know if I would have enough to cover both sides of a chicken breast.  Honestly, I'm glad I went with the fish.  Oh sure, it would be FANTASTIC baked on chicken - but this was simple and complimented the fish very well.  Of course, I made a honey mustard sauce to go with it... you could always leave it out, but once again, why?  If something so yummy can taste even better with a little sauce, why would you decide to leave it out? :)  These are the things that keep me up at night! (well, not really, I sleep fairly well these days)

Hope you all have an amazing weekend!  See you back here on Monday!

Honey Roasted Peanut Crusted Tilapia
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 Tilapia fillets
3 Tablespoons honey roasted peanuts
2 Tablespoons panko bread crumbs
1 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
Honey mustard sauce -
2 Tablespoons Dijon mustard
1 Tablespoon honey
2 Tablespoons mayonnaise
dash of Worcestershire sauce

Directions:
Place the peanuts in a food processor and pulse until almost minced... you want it to be about the same size, maybe a little bigger, than the panko.  Pour the peanuts into a shallow dish or bowl and add the panko; tossing to combine.

Preheat oven to 375 degrees F.  Spray a baking dish with non-stick cooking spray; set aside.

In a small bowl, mix together all the ingredients for the honey mustard sauce.  Cover and refrigerate until ready to use.

Rinse fillets and pat dry with a paper towel.  Season both sides with salt and pepper and place in prepared baking dish.  In a small bowl, mix together 1 teaspoon mayo and 1/2 teaspoon Dijon, until well combined.  Spread evenly over the tops of each piece of fish.  Now top each fish evenly with the peanut/panko mixture.  Place in oven and bake for 15-20 minutes, or until the fish flakes easily with a fork.  Serve with honey mustard sauce and enjoy!

One Year Ago:  Japanese Shrimp Sauce
Two Years Ago:  Cinnamon Rolls
Three Years Ago:  Peanut Butter Ice Cream