The Quik Cook! Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Grilled Tilapia with Smoked Paprika and Parmesan Polenta



Yield: 4 servings (serving size: 1 fillet and 1 cup polenta)
Total: 30 Minutes

4 cups fat-free milk 
1 cup quick-cooking polenta
1/4 teaspoon salt 
1/3 cup (1 1/2 ounces) grated Parmesan cheese 
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

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.
The tilapia can be prepared either in a grill pan on the stove or over the coals on an outdoor grill.


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