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by Jaden | Main Course, Recipes, Sauces/Condiments | 16 comments
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I loved this recipe! I cheated a little bit and didn’t use much oil to fry it and poured a tiny bit of glaze on while it was cooking so the topping would stick. The additional glaze wasn’t needed afterward! It turned out great and was served on a bed of sauteed broccoli. 🙂
Do you think using this recipe with rockfish instead of tilapia would be just as good?
Yes, I’m sure it would be perfect
I am wanting to make this dish with the pasta but I don’t’ see the recipe for the pasta would you please share! To me it doesn’t look like just pasta I see some other yummy things in there.
Thanks
I think it was just homemade pasta tossed with sauteed garlic, tomatoes, zucchini….honestly I can’t remember! 😉
I recently discovered your website and I must say, your recipes look so yummy and beautiful! I must try this one as tilapia is my favorite fish, but I’ve only ever cooked it the Chinese steamed way. Thanks for your wonderful website!
P.S. I grew up as the only Chinese girl in my county! Pretty much everybody else was white. :-O
This fish is just fabulous! I used regular breadcrumbs and honey, and it comes out perfect every time! My husband likes it because the crunchy pecans disguise the fishy texture. Absolutely delicious!
Made this tonight! Boy, was it delicious. Just the right way to flavor the normally plain tilapia. But it got me to realize that tilapia has a wonderful texture. And I loved the crushed pecan crunchiness. Instead of panko, I crushed corn flakes to be gluten-free, and it was still delicious. Thanks
Jaden this fish is amazing! I made it tonight and my whole family LOVED it! I posted the recipe and pictures along with links back to your blog (if that’s okay)…EVERYONE should try this fish!!
Kim- I am so happy you guys loved it!
i made this last night – it was delicious and a HUGE hit. i was worried that the fish might be a bit too oily from the pan frying, but it wasn’t at all! in all of my excitement, i misread the recipe and ended up diluting the honey with the water and spreading that on the fish and didn’t do the final glazing at all and it was (still) delicious. for people who are tenuous about honey, i’d suggest this as an alternative.
this is my first time using a recipe from your blog, but i will DEFINITELY be back. thanks!!
Wow, I so envy you, abundance of fish growing up 🙂 hehe, chicken of the sea burgers, they looked delicious, and I love the panko breading 🙂
Passionate Eater – Its amazing the experiences we went through as asian kids, huh? It was a tough life back in the 70’s in the midwest! I’ll let you know if the girls like it or not.
That is so interesting that your family was the only Asian family in the town. I had a similar experience, except my family were the only Asians within our town and a 50 mile radius all the way around our town!! And I think the girls would be tricked, because you’ve made the fish fillets look good both to an adult and to a child. They look like breaded “chicken nuggets” to a kid, and like an elaborate and gourmet Asian-fusion style fish to an adult like me!
Tigerfish,
I think the panko needs oil or butter to brown -therefore in the oven it might not work well. Thats why when you bread chicken or any other meat, you fry first to brown the crust (flavor + makes it stick better) and then stick it in the oven.
I tried the panko version on fish fillets before but I baked t and it was not so successful.
Oh, the pecan crust looks so crumbly. I can imagine that nutty flavor on those fish fillets