Best 9 Mustard Glazed Tilapia Fillets Recipes

MUSTARD-APRICOT GLAZED TILAPIA RECIPE

Steps:

• Heat oven to 425ºF.
• Heat oil in large skillet on medium heat. Add mushrooms and onions; cook and stir 5 min. Add couscous; cook and stir 1 min. Stir in broccoli and broth. Bring to boil; cover. Simmer 8 min. or until liquid is absorbed.
• Meanwhile, place fish in shallow pan sprayed with cooking spray. Mix preserves and mustard; spread over fish. Bake 10 min. or until fish flakes easily with fork.
• Stir Parmesan into couscous mixture. Serve topped with fish and cilantro.

BROILED TILAPIA WITH MUSTARD-CHIVE SAUCE

Steps:

• For the fish: Preheat a broiler. Spray a small baking sheet or flameproof baking dish with vegetable oil cooking spray. Set aside.
• Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.
• For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.
• Transfer the tilapia to a serving platter and drizzle with the sauce.

MUSTARD GLAZED TILAPIA FILLETS

Steps:

• Preheat oven to 400̊ F. Line a large, rimmed baking sheet with foil and spray foil with nonstick cooking spray. Arrange fillets on foil and sprinkle with salt and pepper. In a small bowl combine the mustard, the honey, the olive oil, the dill, the parsley and the paprika. Stir to blend. Spread an equal amount of mustard mixture on top of each fillet. Top each mustard coated fillet with bread crumbs. Bake until the fish fillets flake when poked with a fork, about 12 - 15 minutes. Serve immediately. Serves 4

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

TILAPIA - BROWN SUGAR GLAZED RECIPE - (4.3/5)

Steps:

• Mix together all the ingredients (except for the fish). Spread the mixture onto the fillets and let sit for 15 minutes to marinate.

TILAPIA IN MUSTARD CREAM SAUCE

Steps:

• Sprinkle fish with thyme, pepper, and salt.
• Heat a large nonstick skillet over medium high heat and coat pan with cooking spray.
• Add fish and cook 1 min on each side.
• Add broth, and bring to a boil.
• Cover and reduce heat, simmer 5 minute.
• Add mushrooms and cook uncovered 1 min or until mushrooms are tender.
• Remove fish from pan and keep warm.
• Add cream and mustard to pan; stir with a whisk until well combined.
• Cook 1 min or until thoroughly heated.
• Serve sauce over fish.

GRILLED TILAPIA

Steps:

• Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
• Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

BALSAMIC BAKED TILAPIA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
• Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
• Bake in preheated oven until fish flakes easily. Serve atop salad greens.

HONEY-MUSTARD TILAPIA

Steps:

• Preheat oven to 400 degrees F.
• Combine the first 3 ingredients in a small bowl.
• Combine the remaining ingredients in another bowl.
• Coat each of the fillets with the honey-mustard mixture lightly.
• Sprinkle the breadcrumb mixture over the fillets coating them evenly and well.
• Bake until the fillets flake easily with a fork (about 10-15 minutes).