companion blog to the e-book the 24/7 Low Carb Diner

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Friday, January 13, 2012

St. Louis Crusted Tilapia

We have been enoying this crusted fish for a while now, but I had never blogged about it before. After it got rave reviews from a guest, I decided it was worth sharing. Last summer, I posted the recipe for the topping, called "Cheese Pourri" which I adapted from the St. Louis Herb Society cookbook--a Goodwill find. No one ever commented on that, so I assume my sprinkle over vegetables and chicken was just not appreciated as it should have been. Maybe this entree will do the trick. This really is good stuff, and just may change the minds of those who generally turn their noses up at the idea of fish. If they still don't like fish, try the same method with chicken breast pounded thin.

I choose Tilapia because it is mild. The flavors of the crust really stand out and make the dish special. To add some good fat, I first smear the filets with about a tablespoon of mayonnaise. This week, I just happened to have some home made olive oil and coconut oil lacto fermented mayonnaise. All the healthier! Then sprinkle about 1 teaspoon of the Cheese Pourri on the top. Easy. Better yet, if the fillets are thawed, this is a truly super quick dinner. 9-10 minutes in the oven after adding the toppings, which takes all of a minute to prep if you keep the cheese pourri on hand as I do. Frozen fish takes a little longer. Mine were in about 20 minutes at 400 before the thickest section flaked with a fork. I roasted some olive oil coated fine green beans in the oven at the same time. Still, pretty darn simple, and oh, oh, oh so yummy.

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They Call Me Hypo said...

Looks great, I'll be giving this a try :)

Anonymous said...

Sounds great - very pretty, too. I plan to try this. Thank you for all you do!!