Recipe for Sauteed Tilapia with Parmesan Crust

This tasty method for cooking Tilapia finishes it with a crust of mayo and Parmesan that's browned under the broiler.  (On the side is Creole-Spiced Rice and Kale.)

(First posted in 2006; updated with better photos and step-by-step instructions in March 2012.)  If you haven't tried Tilapia, it's a very mild flavored white fish which is easy to cook.  I love to use Tilapia because it's inexpensive compared to most fish, but admittedly it can be a little boring if you don't do something to add flavor.  This recipe uses a flavorful fish rub before the Tilapia is sauteed and then the fish is brushed with a tiny bit of mayo, sprinkled with Parmesan, and finished under the broiler for a delicious result.  Of course if the budget doesn't matter so much, you could use any type of white fish filets to make this.

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