Friday, September 9, 2011

Recipe Swap: Parmesan Tilapia

When I saw that this recipe swap category was fish/seafood I was excited. We eat a decent amount of shrimp, crab and scallops but we rarely ever eat fish. Mostly because of the variety of fish where we live is pretty slim pickins.

I remember the first time I tried tilapia. I was in Costco with my mom and they had it out as a sample. When I was younger I absolutely never ate fish. I wouldn't even try it. But there was just something about that sweet old lady standing behind the cart offering me fish and the smell of the butter melting in the pan that made me give it a shot. I thought it was extremely mild but tasty.

I had my mom try a sample and told her I liked it. She immediately put one of the packages into the cart. We found quite a few ways to make the tilapia and one of them was with Parmesan cheese. I don't know if this recipe is the same, but I'm sure its pretty similar.

Parmesan Tilapia
Source: Michelle (The Cooking Nurse) adapted from Mrs. B Cooks
Servings: 4
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Ingredients:
    • 1 lb. tilapia filets
    • 2 tbsp. butter, softened
    • 1 tbs. mayo
    • 1 tbsp. lemon juice
    • 1/4 cup Parmesan cheese
    • 1 clove garlic, minced
    • 1/8 tsp. onion powder
    • 1/4 tsp. Italian seasoning
    • salt and pepper to taste
Directions:
1. Preheat the oven to broil. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
2.Place the fish on the baking sheet and season with salt and pepper.
3. In a small bowl, add the butter, mayo, Parmesan cheese, lemon juice, garlic, onion powder and Italian seasonings. Stir to combine.
4. Broil the tilapia for 3 minutes, then flip the fish over and broil on the other side for 2 more minutes.
5. Remove the fish from the oven and spread the cheese mixture over the fish. Return to the oven and broil until the fish is lightly golden brown.

This was as good as I remembered. For some reason Tom doesn't like tilapia so I haven't had it in forever. I could have let the cheese get a bit darker, but our broiler is touchy and I didn't want to risk it getting too dark. I served this over spinach leaves with cherry tomatoes, cucumber slices and Italian dressing. Definitely a much better lunch than one I have to bring to work!

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