1cupParmesan flavored Italian bread crumbs [such as Progresso]
1/4cupgrated Parmesan cheese
1tspgarlic powder
salt and black pepper to taste
66 ozTilapia fillets
seafood seasoning to taste [i.e. Old Bay]
1/2cupbuttermilk
2largeeggs
4Tbspbutter or light buttermelted
For the Dijon-Caper Sauce: [Mix together and chill]
1cuplight mayonnaise
2Tbspsweet pickle relish
2Tbspdrained capers
1TbspDijon mustard
1tspminced garlic
1tspdried tarragon
1/2tspeach coarse sea saltsugar & onion powder
1small lemonjuiced
black pepper to taste
Instructions
Make the sauce in advance mixing all of the ingredients together until well blended. Chill well before serving.
Prepare: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray liberally with a butter flavored cooking spray.
Mix together pistachios, bread crumbs, Parmesan cheese, garlic powder, salt and black pepper to your taste. Set aside.
Beat together eggs and buttermilk in a separate dish.
Season the tilapia fillets with Old Bay seasoning on both sides, then dip them into the egg-buttermilk wash and bread crumb coating. Press coating onto fillets.
Place the breaded fillets onto the prepared cookie sheet and drizzle each piece with melted butter or margarine.
Bake for 12 minutes or until the fish flakes with a fork.
Drizzle with Dijon-Caper sauce and serve immediately.
Notes
Don't be tempted to increase the oven temperature to speed up the cooking time. The pistachio nuts can burn easily, if the oven is too hot.