Sunday, October 9, 2011

Broiled Parmesean Tilapia

We have been going through a fish phase at our house.  We've found that cooking fish in packets always delivers a lot of flavor, but at the same time, they start to all taste the same.

My husband found this recipe for broiled fish that we decided to make.  The original recipe calls for three tablespoons of mayonnaise though and while I understand the fish is supposed to have a creamy sauce, putting that much mayonnaise on fish sounded a little counter intuitive to trying to make a healthier recipe.  So, I decided to make it with a little mayo mixed with greek yogurt. 

Broiled Parmesean Tilapia
adapted from

1/2 cup Parmesan cheese
1/4 cup butter, softened
1 tablespoon mayonnaise
2 tablespoons greek yogurt
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 tilapia fillets

1) Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.               
2) In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, greek yogurt and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3) Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.

This may have been the best fish that we've made at the house.  The greek yogurt makes it a little sweeter than I think the recipe is supposed to be, but it still adds the creamy taste that the recipe needs.  The spices in this recipe are subtle.  If you're a fan of any of the spices, you may want to increase the amount used in the recipe so that you pull more of that flavor into the fish.  But both times I made this recipe this week, plates were completely cleaned, so I think it turned out great.  The one thing I do have to say about tilapia is that it is such a thin fish that it goes cold quickly on your plate, so you must enjoy it quickly, or make a trip back to the microwave to warm it up.

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