Grilled Tilapia with Smoked Paprika and Parmesan Polenta
Yield: 4 servings (serving size: 1 fillet and 1 cup polenta)
Total: 30 Minutes
Ingredients:
Polenta:
4 cups fat-free milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup (1 1/2 ounces) grated Parmesan cheese
Fish:
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
Cooking spray
Directions:
To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.
To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Note:
The tilapia can be prepared either in a grill pan on the stove or over the coals on an outdoor grill.
I agree Gina. Its sold a lot in bulk in my local supermarkets and is inexpensive, filleted and ready to go. And its one of those chameleon foods that take on the personality of the seasonings and the other foods around it while still satisfying your taste for something fishy! lol! Thanks for your comments. * Do it more often : ).
BTW … this fish has gotten pretty popular in the black community over the last year or two. For me, it doesn't have a real distinguished taste but when cooked correctly the texture is a flaky, fluffy delight.
That fish looookkss marrrvelous?!!