Lime juice perks up this delicious and good-for-you dish Deborah Purdue sent from her kitchen in Westland, Michigan. She writes, “I was looking for a fish coating that didn't have bread crumbs or flour when I came across this one.”
- 1/4 cup grated Parmesan cheese
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon reduced-fat butter, softened
- 1 tablespoon lime juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried basil
- 1/8 teaspoon pepper
- Dash onion powder
- 4 tilapia fillets (5 ounces each)
- 1/4 teaspoon salt
- In a small bowl, combine the first eight ingredients; set aside. Line a broiler pan with foil and coat the foil with cooking spray. Place fillets in prepared pan; sprinkle with salt.
- Broil 3-4 in. from the heat for 2-3 minutes on each side. Spread 1 tablespoon cheese mixture over the top of each fillet; broil 1-2 minutes longer or until topping is golden and fish flakes easily with a fork. Yield: 4 servings.
Originally published as Tangy Parmesan Tilapia in Light & Tasty December/January 2008, p14
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Tangy Parmesan Tilapia
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review