One of my resolutions for this school year was to spend more time preparing hearty, healthy meals for the family. That’s not to say that hasn’t always been my desire, time however, does not always cooperate. With three kids, sports, home etc… I felt like last school year ended in a flop when it came to a family dinner. Well, so far so good.

To fulfill my resolution I have set out to plan meals out by the week and shop once accordingly. Well tonight was spot on. My plan all day was to prepare the Tilapia I recently purchased, but I couldn’t settle on a final cooking method. My options included doing a foil pack with vegetables cooked on the grill. An oven “fried” prep, or pan seared. I decided on the latter two. I surfed different recipes that included some type of breading, then I combined some of these ideas to make this delicious dish. Everyone spoke very highly of this preparation and I was even asked to put this on a regular rotation. So, here goes:

 Encrusted Tilapia with Peach Mango Salsa

• 6 – 8 Tilapia Filet, or other white fish
• 3/4 cup seasoned Panko
• 1/4 cup crushed pretzels*
• 1/4 cup crushed oatmeal*
• 1 large egg, lightly beaten
• 3/4 cup milk
• Salt
• Pepper
• Old Bay seasoning
• Olive oil for pan
• Peach Mango Salsa (I bought fresh prepared from local produce dept)
• Hot cooked rice

Rinse fish in cold water and pat dry, season with salt and pepper. Combine Panko, pretzels, oatmeal (I used a food processor) and 1 – 2 tablespoons Old Bay Seasoning in a medium bowl. In another bowl, combine egg and milk. Preheat large skillet with 2 – 3 tablespoons oil to medium.

Set up a small assembly line beginning with fish, then egg mixture and finally crumb mixture. Dredge fish through egg then into crumbs, thoroughly coating each side of fish. Place in pan and cook until fish is white and flakes easily – about 3 minutes on each side. Serve over rice and top with salsa.