Smoky Panko-Crusted Tilapia with Avocado Pomegranate Relish
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Cook time: 
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Serves: 2 servings
Smoky and crunchy tilapia is paired with a fresh and colorful avocado relish made with mango and pomegranate seeds. The fish is baked, not fried, making it a healthier alternative.
  • Tilapia
  • 2 filets of tilapia
  • 1 egg
  • ¾ cup panko (Japanese style breadcrumbs)
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Avocado Relish
  • ½ of an avocado, diced
  • ½ of a mango, diced
  • ¼ cup pomegranate seeds
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon agave
  • Pinch of salt
  • Pinch of pepper
  • ½ lime
  1. Preheat oven to 375 degrees.
  2. Place panko crumbs on a baking sheet and toast in the oven for 5-6 minutes or until golden brown.
  3. Meanwhile, pat each tilapia filet with a paper towel to dry and whisk egg in a large, shallow bowl. Make sure egg is well mixed to create a "glue" for the panko on the fish.
  4. Once panko is golden brown, remove from oven. On a plate mix panko with chili powder, paprika, garlic powder, salt and pepper.
  5. Dip one piece of tilapia into egg, then into panko mixture. Press firmly to adhere panko to fish on each side. Repeat with second piece.
  6. Place tilapia onto baking sheet and bake for 12 minutes.
  7. While fish is baking, prepare relish.
  8. In a small bowl mix vinaigrette: stir together olive oil, red wine vinegar, agave, salt and pepper.
  9. Add in avocado, mango, pomegranate seeds and cilantro. Mix gently.
  10. Remove tilapia from oven once fish is opaque, flaky and tender.
  11. Plate tilapia and spoon half of the relish onto each filet. Squeeze with fresh lime juice and garnish with any extra cilantro.
Recipe by Gourmet Gab at