Sizzling Tilapia



Now this was a yummy dinner- sizzling tilapia, zucchini cakes and broiled Roma tomatoes! 

Sizzling Tilapia

Ingredients

- 1/4 c. grated Parmesan cheese

- 1 tsp. paprika (I use smoked paprika because I'm obsessed with it!)

- 4 (6 oz) fish fillets (flounder, tilapia, grouper, catfish)

- 3/4 tsp. salt

- 1/4 tsp. pepper

- 1/2 cup butter (pretty sure you could use half this much or either half butter, half olive oil)

- 2 tbsp. fresh lemon juice and zest

Directions

1.  Place 1 oven rack right under the broiler and 1 in the middle of oven.  Preheat to 450 degrees. 

2.  Heat butter in a broiler safe 13 x 9 baking dish about 8 minutes, until melted and slightly brown. 

3.  Season fish with salt and pepper and place in butter.  If it has skin, put it in skin side up.  Bake on middle rack for 10 minutes. 

4.  Flip fish over, baste with pan juices, sprinkle with lemon juice, zest, and mixture of cheese and paprika.  Bake 5 more minutes or until flaky.  Remove from oven and set to broil.

5.  Broil fishon top rack for 2-3 minutes or until brown. 

One of My Favs: Fish in a Bag

I had this dish at Red Lobster many years ago and loved it.  Since I'm allergic to shellfish, I don't usually have lots of choices at seafood restaurants.  This is one of my favorite recipes, so I can't believe it hasn't made the blog yet.  I actually got this one from the Red Lobster website.  I will say that after many times of making it, I really like mine better than the one I was served at the restaurant. 

Ingredients:
- 4 large sheets of parchment paper (probably about 18" long)
- 2 lemons, cut into wheels about 1/4 inch thick
- thyme sprigs
- blackened seasoning (I use Old Bay brand)
- 4 tilapia fillets, about 8-10 oz. (I use frozen, but thaw it out first!)
- 1 medium red onion
- 1 medium red pepper
- 2 stalks of celery
- 8 oz. carrot matchsticks
- 2 potatoes
- 2 tbls. dill weed
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 tbls. fresh thyme or 1 tsp. dried thyme
- 2 tbls. butter, melted

Directions:
- Preheat oven to 450 degrees.
- Cut the potatoes in half then into thin slices.  Steam the potato slices for about 5-8 minutes to soften.  I do this by putting them in a glass pie plate covered with plastic wrap with a few holes punched in the microwave.  You could also use the zip top steam bags.  I cool them off in cold water when finished.
- Cut the onion, pepper and celery in thin strips. 
- Put cooled potatoes, onion, pepper, celery and carrots in a large bowl.  Add dill, salt, pepper and thyme and mix well.  It works best to mix it with your hands. 
- Lay out the parchment sheets and brush each with melted butter.  Place 1/4 of veggie mix on each sheet- put it over to one side so you can fold it over later. 
- Prepare fish fillets by scoring it about every 1/2 inch.  You don't need to slice deep; just about 1/4 inch.  Brush each fillet with butter, then sprinkle with salt and blackened seasoning. 
- Place a fillet on top of each pile of veggies.  Cover with a few lemon wheels and thyme sprigs.
- Fold the parchment paper over; fold and crimp edges to seal. 
- Place packets on a cookie sheet and cook for 12-15 minutes.  You can check the fish temperature for doneness- it should be between 140-150. 
- Open the packets and enjoy!

Although I usually don't like fish left over the next day, if left in the packet and warmed in either the oven or microwave, it is great the next day!

Broiled Red Snapper with Sicilian Tomato Pesto

After tonight, Alan declared that he has a new favorite meal!

Pesto:
1 c. basil leaves
2 tbls. pine nuts, toasted
2 tbls. extra-virgin olive oil
2 garlic cloves, minced
1/4 c. grated Parmigiano-Reggiano cheese
1/8 tsp. crushed red pepper flake
1 1/2 c. chopped plum tomatoes (about 3)
1/2 tsp. salt
1/2 tsp. black pepper

Fish:
6 (6 oz) red snapper or other firm whitefish fillets
1/4 tsp. salt
Cooking spray

Remaining ingredient:
3 cups hot cooked orzo

Directions:

To prepare pesto, place first 4 ingredients in a food processor; process until smooth.  Add cheese and red pepper; process until blended.  Transfer mixture to a bowl.  Add tomato, 1/2 tsp. salt, and black pepper, stirring gently. 

Preheat broiler and broiler pan. 

To prepare fish, sprinkle with salt.  Arrange fish on broiler pan coated with cooking spray, and broil 8 minutes or until fish flakes easily.  Place orzo on plate; top with fish and pesto. 

Nutritional Info: 437 calories, 10.8 fat grams (for 1/2 c. orzo, 1 fillet, 1/4 c. pesto)

I served mine with broiled asparagus.  Simply place asparagus (with thick end cut where it naturally breaks when bent) on cooking sheet coated with cooking or olive oil spray.  Spray or drizzle with olive oil and sprinkle with salt and lemon pepper and toss.  Cooked along side the fish in the oven, it will cook in the same amount of time!