~from Savoring Time in the Kitchen
Serves 2
4 5-oz tilapia loins
¼ cup Dijon mustard
¼ cup Cholula Chili Lime Sauce
1 egg, beaten
1/2 tsp ground pepper
1/2 tsp salt (can omit because of the salt on the pretzels)
6 oz of pretzels, pulverized in a food processor until the texture of bread crumbs.
Preheat oven to 400F.
In a shallow dish large enough to fit a tilapia fillet, mix Dijon mustard, chili sauce, beaten egg and S&P until blended. Place the pretzel crumbs in another shallow dish of similar size.
Dry tilapia loins and dip into mustard-egg combination to coat both sides thoroughly. Then, place the sauce-coated tilapia into the pretzel crumbs and pat the crumbs into the fish to adhere. Place the sauce and pretzel-coated tilapia on a large plate between layers of waxed paper and refrigerate until ready to use. Reserve some of the pretzel crumbs to add later, if needed.
Heat a large, cast iron or other large, oven-proof sauté pan over medium high heat. Add 2-3 tablespoons or so of canola oil to coat the bottom of the pan.
Add the prepared fish to the sauté pan and sear for about 30 seconds to 1 minute on each side, adding more oil, if necessary
Place the sauté pan with the fish in the preheated oven for about 6-9 minutes until fish flakes easily with a fork.
Serve immediately.