Parmesan Crusted Tilapia Salad & Poppy Seed Dressing


2 – 3 oz tilapia fillets, de-boned
1/4 c. parmesan cheese
1/4 c. bread crumbs (I make them myself)
1 c. flour
1/4 c cornmeal
1 egg, beaten
salt/pepper to taste
1 tsp. italian seasonings 
Fresh sage leaves, removed from stem and whole
4 garlic cloves, skin removed and whole
1 Stalk asparagus, trimmed and cleaned
1 lemon
2 tbsp. poppy seeds
4 c. baby butter leaf lettuce and baby spinach, washed


  1. In skillet drizzle 1-2 tbsp Olive Oil in pan, add 2 sage leaves and 2 garlic cloves.
  2. Heat until fragrant, just a few minutes. Remove garlic from pan and add asparagus.
  3. Cook asparagus until the desired tenderness is desired. I cook for approximately 5 minutes, tossing often in sage and garlic oil.
  4. While cooking asparagus, you will lay out 3 bowls or trays. (1) for flour, (1) egg, (1) bread crumbs. In the container for the flour add; flour, cornmeal, salt and pepper. Container for the bread crumbs add; bread crumbs, parmesan cheese, italian seasoning. Container for egg; beaten egg.
  5. Heat another skillet with 2 tbsp. olive oil. Add 2 sage leaves and 2 cloves garlic. Heat until fragrant and remove garlic cloves.
  6. Battering the fish is as follows:  dip in flour mixture, dip in  egg wash, dip in bread crumb mixture then add to preheated skillet
  7. Cook on medium heat until cooked thoroughly about 10 minutes total depending on thickness of fish, or until internal temperature reaches at least 150 degrees F.
  8. Drain on paper towel to get rid of any excess oil (there won’t be hardly any) set aside until ready to top salad.
  9. Meanwhile if asparagus is finished, drain on paper towel.
  10. On a plate add 2 c. of salad mixture. Top with fish, asparagus, lemon wedge, poppy seeds.

Keep in mind I am doing this out of my head on this one, if the measurements are not exact, I apologize.

1/4 c. olive oil
1/4 c. red wine vinegar
4 tbsp. sugar or honey
1-2 tsp. yellow mustard
juice of 1/2 lemon
dash of poppy seeds


In bowl combine all ingredients and whisk together. Taste test to see if more vinegar, sugar or mustard is needed. Best if chilled for 30 minutes. Drizzle over salad as needed.






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