Krispie Tilapia Fillets with Savory Mustard Sauce

Serves 4

4 scallion flowers for garnish
1-1/2-2 pounds tilapia, tilefish, bass or trout fillets, cut into serving portions
4 tablespoons unsalted butter or margarine, melted
2 cups crushed Rice Krispies cereal
6 tablespoons Silver Palate Green Peppercorn Garlic Mustard
3/4 cup half-and-half


To make scallion flowers, trim each scallion, leaving about 2 inches of green part. Starting at the white end, make 6 cuts through the white part to where the green part starts. Place scallions in ice water until the whites curl back to form flowers, several hours or overnight. Preheat oven to 500° F. Dip fillets in melted butter and roll in Rice Krispies. Place in a single layer in a shallow baking dish. Bake until golden colored and cooked through, about 7 to 8 minutes depending on thickness. In a small saucepan over medium heat, whisk together Silver Palate Green Peppercorn Mustard and half-and-half. Heat until simmering, then transfer to a sauce dish. Arrange fish on serving platter, garnish with scallion flowers and serve. Pass sauce separately. Variations Cut chicken into pieces. Follow same procedure, but cook at 350° F. for 1 hour. Replace SIlver Palate Green Peppercorn Garlic Mustard with Silver Palate Good Old Apricot Mustard Sauce.

Silver Palate Products used in this recipe: