Tomato, bread crumbs and crunchy walnuts dress up pan tilapia fillets in this favorite recipe. I serve it with cooked julienne carrots and green beans. —Phyl Broich-Wessling, Garner, Iowa

Tomato Walnut Tilapia

tilapia

salt

pepper

butter

tomato,

TOPPING:

bread crumbs

walnuts

lemon juice

butter, melted

23g protein. <b>Diabetic Exchanges</b>: 3 lean meat

Sprinkle fillets with salt and pepper. In a large skillet coated with cooking spray, cook fillets in butter over medium-high heat until lightly browned, 2-3 minutes on each side.

Transfer fish to a broiler pan or baking sheet; top with tomato.Combine topping ingredients; spoon over the tomato slices.

Broil 3-4 in. from the heat until topping is lightly browned and fish just begins to flake easily with a fork, 2-3 minutes.

I added about a quarter cup parmesan in addition to using panko crumbs for topping.  Gives the texture and flavor a nice kick!

I love this recipe.  It's one of my favorite things to make when tomatoes are in season.

This was very good.  I baked it in the oven with everything on it and it turned out very good.  I love the crunch the walnuts give it.

Husband and kids loved this!  I did not have walnuts avaialble, so pecans were used.

Really delicious and super easy. I used pecans since that's what I had on hand. Would even make for company.

Like another reviewer mentioned, I baked the fish instead of browning them in a skillet.  I put them in for about 8 minutes at 425deg.  Then took them out, added the topping, and put them back in on broil.  We really liked the walnut topping but I had trouble actually keeping it on top of the fish.  I'm not sure the tomato added much to the flavor.  I also just sprinkled some pepper and salt on, without measurement, but it wasn't enough salt (I'll need to pay more attention next time).  We loved the little bit of lemon juice, it added a good flavor.  For the soft bread crumbs, I used Italian bread crumbs, so I think that helped add some flavor too.  Overall a decent tilapia dish, but not my favorite.

My husband and I love tilapia and I serve it at least once a week. It's an inexpensive fish that actually tastes good if it has been frozen unlike many other types of fish. The only change I made to this recipe was I used macadamia nuts in lieu of walnuts as that is what I had.  This fish was flavorful and moist.

I really liked this, I like the flavor of the tomatoes with the fish was really good and I love nuts so I really liked that addition.

Delicious, even better with halibut instead of tilapia.

This is absolutely delicious!  I baked the Tilapia in olive oil instead of cooking it in the skillet with butter.  Then I broiled it according to the directions.  Hard to stop eating it!  I served it with kale chips and fresh salad.  Perfect summer dinner.

I made this a few weeks ago and it was great.  I found this recipe through the ingredient search.  I used mozzarella instead of walnuts.

Yes, this is good.  I left out the salt, it truly doesn't need it if you are using breadcrumbs, and the lemon juice adds that "just right" flavor. I didn't salt our fish fillets and the flavor didn't suffer.  Also I used a non-stick skillet used to cook the fish in the first cooking stage and reduced the amount of butter from a Tablespoon to a 1/2 teaspoon.  Then I transferred it to a broiler-style pan to finish the oven work.

Very good! I took some other suggestions and baked it in the oven. Also added a small amount of parmesan cheese to the topping.

This is a very tasty recipe and I will certainly make it again.

tomato walnut tilapia

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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