Skip to main content

Crunchy Parmesan Encrusted Tilapia plus… a Surprise Visit from Fairy Hobmother

I used to be leery of eating fish way back when and only ate fresh bluegills that Dad and friends caught at the lake.  With time, I tried more varieties.   

So, I was pleased to have my first tilapia experience at a restaurant with my boss and co-workers when I was in the working world not so long ago.  I saw tilapia on the menu but had never heard of it.  I was curious and then thankfully someone before me ordered it.  I was saved a lot of embarrassment as I would’ve definitely called it “till-up-eeee-uh!”

This dish is delicious with a capital “D!”  The crouton crumbs are crunchy to begin with and combining them with the cheese and cayenne pepper makes a perfect crunchy topping for the slightly firm flaky texture of the tilapia.  It’s a quick dish to prepare that we really like.  It’s a winner!  And I hope you will try it and think so also!

Crunchy Parmesan Encrusted Tilapia


4 tilapia fillets
¾ cup finely crushed garlic-flavored croutons
4 tablespoons parmesan cheese, grated
2 tablespoons dried chopped chives
1 tablespoon Mrs. Dash Southwest Chipotle Seasoning, or to taste
½ teaspoon salt
3 tablespoons each, olive oil and melted butter


Combine croutons, cheese, chives, chipotle seasoning and salt.
Set aside.
Coat tilapia fillets with butter and olive oil mixture on both sides.
Lightly coat both sides of tilapia in the crouton mixture.
Bake at 400 degrees for 12-15 minutes or until tilapia is opaque and flakes easily when tested with a fork.


One thing I’m not leery of is the Fairy Hobmother ~ you’ve probably seen her sprinkling her fairy dust like crazy all over the web lately! 

Recently, I left a comment on my friend Linda’s, My Kind of Cooking, great blog and soon after, was happy to see the Fairy Hobmother’s dust had landed in my email ~ in the form of an Amazon gift card for $25.    The funny thing is, I had just been looking at Amazon, considering something I can’t tell you about now for a Christmas gift.  So, Woo Hoo!  I’ve started my Christmas shopping early for a change!

If you too would like a visit from the Fairy Hobmother, simply leave a comment here on this post and you never know…   Fairy Hobmother just might visit you with an Amazon gift card of an undetermined denomination!

Good Luck to you and thanks again, Fairy Hobmother, for your generosity!  


  1. A great way for you to start eating fish; tilapia is light and not one bit fishy; really like this coating with croutons. i have to try this. Thanks Pam.

  2. Hi Pam! Seeing this recipe AND picture, this dish looks really good! But the tablespoon of cayenne pepper, WITH the chipotle seasoning (never tried that).. this is not TOO hot/spicy??? Just wondering, I'd be fine, and would love to try this, but I'm not sure younger members of the family would find it too hot/spicy??? Would/should I just decrease the cayenne then? ~tina

  3. Pam, We don't cook fish at home very often... Not real confident in this regard. But I really like this recipe and we'll give it a try. Thanks and Take Care, Big Daddy Dave

  4. Thanks for the shout out! I am so happy that the Fairy Hobmother paid you a visit! I love this recipe,Pam! It will be on my table soon!

  5. This looks like a fantastic recipe :)

  6. Rita, great, hope you try it!

    Tina, good grief! I goofed for sure when I copied the recipe. It should be just the chipotle seasoning or you could only use 1/2 teaspoon or so of cayenne pepper. I have made it that way too. This is truly a delicious coating for the fish and I'm sooo glad you caught my error! Let me know if you try it! Thanks again!

    Dave, this is a good way to make it when you do decide to cook some fish!

  7. Linda, thanks! Love that Fairy Hobmother!

    Emily, thanks! Thanks for the visit!

  8. Very nice way to eat fish, great Pam!

  9. Hi Pam, thanks for your lovely comment on my family blog. You might consider following me at my food blog -

    This parmesan tilapia looks wonderful... I don't know why I never thought of the combo! :)

  10. Pam thank you so much for stopping by my blog and for your kind words.

    I've heard about the Fairy Hobmother, but never had the honor of "meeting" her. If I'm lucky enough to be visited by her I wish to have some more accessories for my kichen aid mixer. Even a simple piping bag would make me happy as a child.

    Ps: great recipe! Will scoop around your blog now.

  11. I am such a fan of pecan or parmesan crusted. It adds a lovely texture.

  12. Not a fish eater myself, but I think I could learn to like it this way...
    May have to give it a try...

  13. YUmmmm sounds great!! I love most all fish!!

  14. I love tilapia, it is one of my favorite fish. This recipe sounds so yummy. I will have to try it.

  15. Congrats on being discovered by the Fairy Hobmother! this recipe and photo is amazing I love this dish!

  16. That looks delicious! I would love to give that a try.

  17. Sounds delish! I would never think to do a parm crusted fish but it sounds great!! I will have to try that :)

  18. Pam, congratulations on your win. Let us know how you spend it. Your fish sounds delicious and you can tell the Fairy Hobmother she's welcome to sprinkle some fairy dust my way. Have a great day. Blessings...Mary

  19. Love this recipe, we all love fish at my house! I will be making this soon!

  20. I will definitely try the tilapia as we eat it all the time and I am running out of good recipes for it it is a little bland just for the Fairy Hobmother a new faucet would be wonderful after nearly 40 years it is dripping like a seive..would love to put a new faucet into the place that is now dripping driving me crazy, I tried to fix it once it did not work..would love a new one so our kitchen would not hear the drip and waste precious water..Love your recipes and your blog, use the ideas and recipes you suggest all the time! Happy Halloween and will definitely make the encrusted tilapia, it sounds and looks wonderful!

  21. Love the story :) And of course you know my love for tilapia... this one is a keeper!


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews