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Home » Recipe Box » Spring 2009 Recipes » FPI - Parmesan Tilapia Panzanella Salad

May 27, 2012

FPI - Parmesan Tilapia Panzanella Salad

A traditional Italian salad combines the freshness of simple, rustic ingredients including crusty bread, fresh vegetables and mozzarella cheese with deliciously seasoned Tilapia fillets crusted with Parmesan Tuscan herbs.

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Source: FPI
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Ingredients & Directions
10 5 oz. 2 Tbsp. 12 cups 2 oz. 2 cups 1 cup 2 cups 2 cups 5 8 oz.	Parmesan Tilapia Fillets Garlic, minced Large cubed foccacia bread, toasted Olive oil Zucchini, 1/2 moon cut Fresh basil, rough chopped Red onion, julienne Red bell peppers, julienne Vine ripe tomatoes, quartered Prepared Balsamic dressing
Sauté garlic, peppers, onion and zucchini in oil until onions are translucent. Transfer to large mixing bowl and toss with tomatoes, foccacia bread, basil and Balsamic dressing. Cook Tilapia fillets at 425 degrees for 12 to 16 minutes or until an internal temperature of 160 degrees is obtained. Place 2 cups of salad mix in center of plate and place fish directly atop salad. Garnish with basil tops and lemon wedge.