Tilapia with Tzatziki Sauce

This tilapia has a crunchy outside, and the cool creamy tzatziki complements it well with garlic and dill.



  • 0.5
  • seeded and shredded English cucumber
  • 1
  • cup plain Greek yogurt
  • 1
  • crushed garlic clove
  • 1
  • tablespoon dried dill
  • 0.25
  • teaspoon sea salt
  • Finely ground white pepper
  • 4
  • (5-ounce) tilapia fillets
  • 1
  • egg white
  • 2
  • cups panko breadcrumbs
  • 3
  • tablespoons olive oil
  • Serves 4


    1. For the tzatziki sauce, squeeze excess liquid out of the shredded cucumber. In a bowl combine cucumber and yogurt. Add garlic, dill, sea salt, and pepper to taste. Cover and refrigerate until ready to serve.
    2. Season tilapia with salt and pepper to taste. Brush both sides of tilapia with egg white. Roll in panko, pressing to coat evenly.
    3. In a large skillet heat oil over medium-high heat. Add tilapia; cook 3 minutes per side. Serve tilapia with tzatziki sauce.


    © 2012 All rights reserved by INTEGRATED MARKETING SERVICES, Apopka, FL. INTEGRATED and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations.