Sour cream and mayonnaise combine with lemon zest to create a tasty sauce for fish coated in Parmesan and skillet-cooked till crispy.
What You Need
Original recipe yields 6 servings
1 cup finely chopped peeled seeded cucumber s
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup KRAFT Real Mayo Mayonnaise
1 tsp. lemon zest
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. flour
6 tilapia fillets (1-1/2 lb.)
1 Tbsp. olive oil
1 Tbsp. butter
Add To Shopping List
Let's Make It
Combine first 4 ingredients. Refrigerate until ready to use.
Mix cheese and flour in pie plate. Dip fish, 1 fillet at a time, in cheese mixture, turning to evenly coat both sides of each. Heat oil and butter in large nonstick skillet on medium-high heat until butter is melted. Add 3 fish fillets; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Repeat with remaining fish fillets.
Serve with sour cream mixture.
Serve with lemon wedges and steamed fresh green beans.
Add 1-1/2 tsp. chopped fresh dill or 1/2 tsp. dill weed to sour cream mixture before refrigerating.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT Light Mayo Reduced Fat Mayonnaise.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.