Monday, July 30, 2007

Sweet Mustard Tilapia (or Salmon)

Something different, and easy to make! You can vary the sweetness, spiciness, and seasonings to taste.

Sweet Mustard Tilapia


fish fillets, about 6 oz. per serving (tilapia, salmon, or whatever you like)

butter substitute spray (opt.)

2 Tbs. mustard per 6 oz. serving (dijon, yellow, or combination, as you like)

1 Tbs. sweetener, or equivalent per 6 oz. serving (1 Tbs. granulated splenda, or 2 packets, or 2 drops of liquid sucrolose) or to taste

1/2 - 1 tsp. other seasonings, as desired, such as parsley, dill, basil, paprika, pepper flakes, tarragon, etc. (per 6 oz. serving)

lemon slices or wedges, if desired

1) Preheat oven to 375 degrees F.
Spray a baking sheet lightly with non-stick spray. Cover with foil, and then spray foil. (Makes clean-up a snap!)

2) Place fillets on foil-lined baking sheet.

3) Spray lightly with butter substitute spray, if desired.

4) Mix together mustard(s), sweetener, and any desired seasonings, to taste.

5) Brush on fish fillets.

6) Bake at 400 degrees F. for 12 minutes.

Can be pan-fried, instead.

I use a combination of mustards, for more flavor.


kristi said...

I have to rave Becky! I tried the sweet mustard talapia last night. It was so good! YUMM-O! ;0) I have never "pan-fried" my talapia before, so I tried that, it was very good! It is my new favorite, definitely!

Becky said...

I'm so glad you liked it! I am never sure if others will like the things I come up with.

What kind of mustard did you use? Any extra seasonings?

I like it fine with just plain yellow mustard and splenda, but I used horseradish mustard last time, and it was good, too, to me.

I also do the same treatment with chicken. Tell me what you think if you try that.

Thanks for stopping by, Kristi!

kristi said...

I used a mix of brown spicy and regular mustard. I only used a half packet of Splenda. I will try it on chicken, too. Honestly, I've had it 3 more times since I wrote my first response a week ago! ;0) LOVE IT~

Becky said...