Tuesday, December 22, 2015

Parmesan & Lime Broiled Tilapia

Unexpected but delicious, this Parmesan & Lime Broiled Tilapia is a sure win with your family!

If you're ever in a hurry to get dinner on the table and don't have a clue what to make - make this! (Or this!) Fish is so quick to prepare and can be made so many different ways. Keep a bunch of fillets in your freezer in portions of one fillet. When you're ready to make dinner, just take out as many as you need and allow them to thaw in a bowl or sink filled with cool water. They thaw very quick, so by the time you have everything else together, you're good to go.

Parmesan and lime is such a unique but simple combination. I original planned on using lemon but realized I had forgotten them while shopping. Lime, in my opinion after trying both with this recipe, taste better. I don't know what it is but it's like a whole new dish and compliments the parmesan perfectly. Of course lemon and parmesan is a timeless combination and works great with fish.

As usual, I used greek yogurt instead or mayo or sour cream to keep it lighter. Play around with the spices or type of fish with this recipe and cook accordingly.

Parmesan & Lime Broiled Tilapia
Serves 4
  • 1/4 cup non-fat, plain greek yogurt
  • 2 tablespoons parmesan cheese, shredded
  • 2 tablespoons lime juice
  • 1 tablespoon butter, softened
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt & pepper, to taste
  • 4-4oz tilapia fillets
Preheat the oven to broiler and line a sheet pan with foil. Spray lightly with cooking spray or brush with oil. Arrange fillets on sheet pan and sprinkle with salt and pepper, to taste. Set aside.

In a small bowl, mash butter, parmesan, and lime juice. Stir in greek yogurt and seasonings, including salt and pepper to taste.

Spread about 1 tablespoon of greek yogurt mixture over each fillet. 

Broil 4-6 minutes, or until topping is browned and fish is fully cooked and flaky. 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.