Pretzel Crusted Tilapia

Pretzel-crusted Tilapia with Dijon Cream Sauce
Makes 4 to 6 servings

The newest craze for pretzel and mustard lovers—encrusting your favorite dinner item with the combination! Try these fresh tilapia fillets for a fabulous and novel entrée.

½ cup white rice flour
¼ teaspoon salt
¹⁄8 teaspoon freshly ground black pepper
1 cup gluten-free pretzels (about 2 ounces)
½ cup gluten-free bread crumbs
½ teaspoon onion powder
2 eggs
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound tilapia fillets
Dijon Cream Sauce (recipe follows)

In a shallow bowl, whisk together the white rice flour, salt, and pepper.

Using a food processor, blend together the pretzels, bread crumbs, and onion powder until fine crumbs form. Place on a shallow plate and set aside.

In another shallow bowl, whisk together the eggs and mustard.

Heat the oil and butter in a large skillet over medium-high heat.

Dredge both sides of the tilapia fillets in the seasoned flour, dip them in the egg mixture, and then coat them with the pretzel crumbs. Place in the pan and cook for 2 to 3 minutes on each side, until golden brown. Serve drizzled with Dijon cream sauce.

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Dijon Cream Sauce (makes about 1 1/4 cups)

2 tablespoons butter
2 tablespoons minced shallot or onion
¼ cup white wine
2 tablespoons Dijon mustard
¾ cup heavy whipping cream or whole milk
1 teaspoon chopped fresh parsley (optional)
Salt and freshly ground black pepper

In a small saucepan, melt the butter over medium heat. Add the shallot and cook, stirring, for 1 to 2 minutes, until softened. Pour in the white wine and cook until reduced by half. Whisk in the mustard and cream and simmer for 2 to 3 minutes, until slightly thickened. Add the parsley and season to taste with salt and pepper.

—From Quick-Fix Gluten Free by Robert M. Landolphi /Andrews McMeel Publishing