Broiled Parmesan Tilapia

Fish does not rank up there on either Nick's or Warren's favorite foods ... unless of course we are talking about frozen fish sticks.... Ugh! If I put it in front of them Warren will eat it and Nick will try it. I have a 50% track record of actually getting him to finish his portion. Warren ate this one but it was not a hit with Nick. The topping does become very creamy hence the not s pretty pic.
Broiled Parmesan Tilapia

1/4 cup Parmesan cheese
2 Tbsp butter, softened
1 1/2 Tbsp mayonnaise
1 Tbsp lemon juice
1/8 tsp dried basil
1/8 tsp ground black pepper
Dash onion powder
Dash celery salt
1 lb tilapia fillets
Preheat broiler. Line a baking sheet with foil and coat it with cooking spray.
In a small bowl, mix the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
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 flake easily with a fork.

Five-Spice Tilapia with Citrus Ponzu Sauce

I do not always post the healthy dinners I serve because sometimes they are just downright boring. I have been collecting the Cooking Light Annual Cookbooks for more than a decade. They provide much inspiration for healthier cooking. This recipe came straight from the May 2006 magazine.
Five-Spice Tilapia with Citrus Ponzu Sauce
Yield:  4 servings (serving size: 1 fillet and 1 tablespoon sauce)
2  Tbsp thinly sliced green onions
2  Tbsp orange juice
1  Tbsp lemon juice
1 Tbsp low-sodium soy sauce
1 tsp brown sugar
2  tsp rice wine vinegar
1/4  tsp bottled ground fresh ginger
1/2 tsp five-spice powder
1/4  tsp salt
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
2 tsp canola oil
Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from skillet,
and serve with sauce.
CALORIES 217 (27% from fat); FAT 6.6g (sat 1.8g,mono 1.9g,poly 2.3g); IRON 1mg; CHOLESTEROL 125mg; CALCIUM 8mg; CARBOHYDRATE 3.1g; SODIUM 332mg; PROTEIN 37g; FIBER 0.2g

Cajun Talapia with Broiled Tomatoes & Herbed Corn

Back from vacation and way too many unhealthy meals. Getting back on the wagon with Tilapia and veggies.

Cajun Broiled Tilapia

1 lb fresh tilapia fillets

1 bell pepper, sliced into rings

1 medium onion, cut into rings

Roasted Garlic Oil

1 tbs lemon juice

Old Bay Seasoning

4 plum tomatoes, quartered

Cooking spray

Salt & Freshly ground pepper

Very lightly coat the fish with the garlic oil. Season the fish with lemon juice and Old Bay Seasoning.

Spray broiling pan with non-stick cooking spray and place fish on pan.Top with onion and bell pepper rings. Place tomatoes quarters on baking sheet. Sprinkle liberally with salt and pepper. Broil, until fish is flaky, about five to seven minutes for thin fillets.

Herbed Corn

2 cups fresh or frozen corn kernels

2 Tbsp butter

1 teaspoons fresh lemon juice

1/4 teaspoon coarsely ground black pepper

1/8 teaspoon cayenne

2 Tbsp cup chopped fresh parsley

Melt butter in a saucepan, then remove from heat and stir in lemon juice,black pepper, and cayenne.

Add corn to butter mixture and heat until cooked through. Toss with parsley.

Place corn on plates. Top with fish and garnish with roasted tomatoes.

Served with Beringer Founders Estate 2008 Chardonnay 

HINT: I made corn on the cob for the kids last night and used the leftover kernels for the corn tonight. Quick and easy. It took me less than 30 minutes to make the entire meal. look out Rachel Ray!

A Great Day with Friends

I should have taken a picture .... but of course I didn't!

A leisurely BBQ dinner on the deck prepped by me and cooked by my Grill Master hubby.

It was a clean out the freezer dinner. A smorgasbord of food that actually blended well. I even attempted making sushi for the first time. I need a bit more practice with the bamboo mat but for the most part they stayed together.

Vegetable Sushi

Edamame with Chili Salt

Raspberry Quesadillas

Marinated Tilapia

Lemon Pepper Chicken

Grilled Sausages Corn Relish

Cheesy Pasta Salad

Grilled Corn on the Cob

We were supposed to end with Frozen Grapes in Prosecco but never got to them !

Raspberry Quesadillas

4 flour tortillas

Reduced Fat Italian cheese blend

Red raspberry preserves

Heat a heavy griddle or skillet over medium heat. Place a tortilla in skillet, then sprinkle cheese over half of tortilla. Dollop some preserves over cheese. Sprinkle cheese over preserves. Fold tortilla in half. Cook over medium heat 3-4 minutes per side or until browned and cheese is melted.

Marinated Grilled Tilapia

¾ c. olive oil

½ lemon, juiced

1½ tsp dried oregano

½ tsp. black pepper

¼ c. red wine vinegar

2 Tbsp dried parsley

2 cloves garlic, minced

2 dashes Tabasco

Mix all ingredients and marinate tilapia filets for about 30 minutes before grilling. 

Tangy Corn Relish

2 ears corn

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

1/2 small onion, chopped

2 Tbsp pickle relish

2 Tbsp dried parsley

1 jalapeno pepper, seeded and minced

2 packets Splenda

Brush corn with oil and sprinkle with salt, pepper and cumin. Grill until evenly browned. Meanwhile combine remaining ingredients. When corn is cool enough to handle remove kernels from cobs and add to other ingredients. Chill to combine flavors about 30 minutes before serving with grilled sausages.

Italian Pasta and Cheese Salad

Salad

1 package Waky Mac, cooked according to package directions

1 1/2 cups cubed cheese (I used Kerrygold Blarney Castle Cheese) 

1 cup steamed broccoli florets and chopped pieces of stems

4 scallions, chopped

1 roasted red pepper, chopped

1/2 red pepper, chopped

Dressing

1/2 cup olive oil

1/2 cup cider vinegar

1 tsp splenda

1 tsp dried oregano 

1 tsp dried basil

1/2 tsp ground pepper

Combine all salad ingredients in a large bowl. Combine all dressing ingredients in a small bowl and whisk until combined. Pour over salad ingredients and toss to coat.