Parmesan Crusted Tilapia

We really enjoyed this quick, easy, pan-fried Tilapia recipe. It's from Simple and Delicious magazine, which by the way, is an accurate description of this dish. It is indeed simple and delicious. The breading was tasty and crispy. I could see it applied to other types of fish, chicken, or even pork chops. Start to finish, this dinner took less than 30 minutes. I might have even had it ready in 20. I'll have to check my stop watch. : )


You just need to set up the breading stations: flour, then egg, then a mixture of crushed butter crackers, Parmesan cheese, and salt.



Dredge the tilapia in flour.



Take it for a dip in the egg.



Coat with the cracker/Parmesan mixture.



I forgot to take a picture of the part where I cooked it. Ooops. It wasn't tricky. While I was setting up the breading stations, I heated 2 tablespoons of olive oil in a skillet. Then I transferred the fish to the skillet and fried for 4-5 minutes on each side.

They turned out perfectly golden brown and crispy.



Mmmmm. Flaky too...



I would definitely make this again, especially in a time crunch.

Parmesan Crusted Tilapia from Simple and Delicious Magazine

4 Servings Prep/Total Time: 25 min.

Ingredients
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup crushed butter-flavored crackers (about 10 crackers)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
4 tilapia fillets (5 ounces each)
2 tablespoons Crisco® Pure Olive Oil
Lemon wedges
Directions
•Place flour and egg in separate shallow bowls. In another shallow
bowl, combine the crackers, cheese and salt. Dip fillets in the
flour, egg, then cracker mixture.

•In a large skillet, cook fillets in oil over medium heat for 4-5
minutes on each side or until golden brown and fish flakes easily
with a fork. Serve with lemon wedges. Yield: 4 servings.

Nutrition Facts: 1 fillet equals 287 calories, 13 g fat (3 g saturated fat), 125 mg cholesterol, 440 mg sodium, 12 g carbohydrate, trace fiber, 31 g protein.

To download or print this recipe click here!

Beer Battered Tilapia

It's fish fry season! Now that we have a deep fryer, I wanted to try my own at home. The corner store had Tilapia on sale for just $2.99/lb., so it was an easy choice which variety of fish to fry. I also wanted a quick dinner tonight. We arrived home sometime after 6 pm tonight from my daughter's swim lessons. After a long day of being holed up in the house away from the snow storm(with the exception of a 30 minute swim lesson), I was shootin' for a 7:30 bedtime for the kiddos. I was ready for a quiet house this snowy Friday night.

This came together super fast. I just mixed together some oil, lemon juice, parsley, salt, and pepper for the wash and some flour, baking powder, egg yolk, and beer for the batter.



Then I fired up the fryer and 15 minutes later...dinner was ready.



I was very pleased with my first attempt at frying fish. It was crispy, flavorful, and delicious.



I found this recipe when I Googled "Fried Tilapia" It comes from All-Fish-Seafood-Recipes.com

Serves/Makes: 4 - 6
Ingredients:

•4-6 tilapia fillets (about 6 ounces each)
•Juice of 1/2 lemon
•2 tablespoons chopped parsley
•2 tablespoons cooking oil
•Salt and freshly ground pepper
•Oil for deep frying

Beer Batter
•2 large egg yolks
•1/2 cup beer
•1/2 cup flour
•1/2 tablespoon salt
•1/2 tablespoon baking powder
How to cook Tilapia in Beer Batter:
1.Cut fillets into 2 inches pieces.
2.Put in a bowl with lemon juice, parsley, 2 tablespoons cooking oil, and salt and pepper to taste.
3.Heat oil for deep frying.
4.Dip pieces of fish individually into batter, and then into hot oil.
5.Cook, turning and submerging pieces in the oil until golden brown all over.
6.Drain on paper towels.


This recipe for Tilapia in Beer Batter serves/makes: 4 - 6


Note: I fried the fish at 350 degrees for about 5 minutes per batch.

Hope you all have a wonderful weekend!

Dilled Fish and Vegetable Packet

The one thing this recipe has going for it...nutrition. It's healthy. One serving equals just 178 calories and 2 grams of fat. Beyond that, it's okay. It is what it is, baked fish and vegetables.

Here's what it's not:



A juicy steak dinner. Tonight my husband asked, "Why do you have to make fish?" My answer, "Because it's healthy." I mean, as much as he'd like it, we can't have steak or pasta every night. Plus, he's got a physical tomorrow. Don't ya'll cram for important tests? This was my way of helping him cram. I mean, I can't send him in there all packed full of triglycerides, especially after he told me about his Cracker Barrel breakfast yesterday. This fish dish was just what the doctor ordered.

It's super easy to prep. Just line a baking sheet with foil and arrange a pound of fish fillets. You're supposed to spray them with butter flavored spray. This was my one cheat in the recipe. I don't even know what that "stuff" is made of. So, I used about 1/2 a tablespoon of softened real butter and spread it over the fish. Salt and pepper.



In a bowl, combine 2 cups of halved baby carrots, 2 cups of snow peas, a sliced green onion, a couple cloves of minced garlic, 2 tablespoons of snipped dill, and a little more salt and pepper.



Top the fish with your veggie mixture, then drizzle with white wine and/or chicken broth. I used about 1/4 cup of each.


Now put another piece of foil over the top and crimp the edges to seal before you pop it into a 400 degree oven for 20-25 minutes or until your fish flakes easily with a fork.



Here it is. The kids loved the baby carrots. I didn't think it was too bad. I'd eat it again. Maybe I'll try it with Orange Roughy next time. I seem to prefer it to Tilapia. Here's to your heart!



Dilled Fish and Vegetable Packet from Taste of Home's Light and Tasty magazine


4 tilapia fillets (4 ounces each)
Refrigerated butter-flavored spray
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 cups fresh snow peas
2 cups fresh baby carrots, halved lengthwise
1 green onion, thinly sliced
2 tablespoons minced fresh dill
2 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth

Place an 18-in. x 12-in. piece of heavy-duty foil on a large baking sheet. Arrange
fillets in a single layer on foil; spritz with butter-flavored spray. Sprinkle
with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine the peas, carrots,
onion, dill, garlic and remaining salt and pepper; spoon over fish. Drizzle with
wine or broth. Top with a second large piece of foil. Bring edges of foil pieces
together; crimp to seal, forming a large packet. Bake at 400° for 20-25
minutes or until fish flakes easily with a fork and vegetables are crisp-tender.
Open foil carefully to allow steam to escape.

Yield: 4 servings.

Nutrition Facts
One serving: 1 fillet with 3/4 cup vegetables Calories: 178 Fat: 2 g Saturated Fat:0 g Cholesterol: 55 mg Sodium: 396 mg Carbohydrate: 13 g Fiber: 4 g Protein: 24 g Diabetic Exchange: 3 very lean meat, 2 vegetable.

Weight Watchers Points: 3 per serving

Fish Tacos

My eyes have often rested on the words "fish tacos" when reading the menu of whatever Mexican food restaurant I have landed. I may take a risk and order the seafood enchiladas, but I have never tried fish tacos. If I'm having dinner out, I want to make sure that I actually like what I order. I was flipping through my Better Homes and Gardens cookbook when I saw these fish tacos. Why not try them out at home? I have to say, I was NOT disappointed! The crunchy corn shell, the yummy fish, the creamy coleslaw mix...all topped with a flavorful mango salsa. It was all good with me. Unfortunately, the rest of my family did not feel the same way. When my husband phoned home a little before dinnertime he asked what we were having. "Fish tacos," I said, enthusiastically. "Oh." He responded. "Oh" is such a short word, but I heard exactly what he thought about fish tacos for dinner in that one syllable. He continued, "Well, I've got a lot to finish up here. Don't hold dinner for me." He honestly thought that he could hide out from my fish tacos in the safety of his office. Oh, you'll eat fish tacos, buddy. And you'll like em' too. As it turned out, dinner took extra long to prepare and wouldn't you know that it was ready just as he walked through the door.

We sat down to eat and I devoured both of my tacos in about 3 minutes. I looked over at him, still holding his uneaten taco. To his credit, he did take two bites without complaint. "Mmmm." he said, rolling his eyes in my direction. All for the benefit of our children, who were pushing theirs around on their plates. Then I heard him mutter something under his breath about throwing his fish tacos out the window. I also commend him for trying to hide his laugh when our four year old proclaimed, "Mommy, these taste like you made them with 3 cups of rotten eggs and 3 cups of smelly cheese"! Lovely. She's so creative in her criticisms. Oh well, I thoroughly enjoyed these fish tacos. So if they're your cup of tea too, here's how I made them:

I started preparing the mango salsa early in the day, doing some chopping while the kids ate breakfast. This is the baggy of chopped jalepeno, green onion, and red pepper that I stored until I got my mangos from the store later. The mangos that I bought last week rotted on my counter while I was out of town.


Now chop your mango. If you've never cut into a mango before, you might want to check out these easy instructions.




Throw all of the veggies into a bowl with your chopped mango and...


grate a little lime peel. Add it to the bowl with some salt, pepper, lime juice, vinegar, and olive oil and give it a stir.


Now melt some butter for the fish and stir in some cumin and garlic powder.


Pat your fish dry and cut it crosswise into 3/4" slices.


Put the fish into a shallow baking dish and brush with the butter. Bake at 450 degrees for 4-6 minutes until it flakes with a fork.


While the fish bakes, combine 3 tablespoons of mayonnaise with a teaspoon of lime juice.


Toss it with some shredded cabbage.


To assemble the tacos, spoon the coleslaw mixture into the taco shell. Arrange the fish on top of the coleslaw and then top with mango salsa. Dee-licious! At least to me.


Fish Tacos from Better Homes and Gardens

Start to Finish: 20 minutes

Ingredients
12 ounces fresh or frozen skinless fish fillets
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise or salad dressing
1 teaspoon lime juice
1-1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
8 corn taco shells, warmed according to package directions
1 recipe Mango Salsa
Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.

2. Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.

3. Makes 4 servings

4. Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.

Nutrition Facts
Calories 322, Total Fat (g) 19, Saturated Fat (g) 3, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 6, Cholesterol (mg) 44, Sodium (mg) 353, Carbohydrate (g) 21, Total Sugar (g) 6, Fiber (g) 3, Protein (g) 17, Vitamin C (DV%) 73, Calcium (DV%) 5, Iron (DV%) 5, Starch (d.e.) 1, Vegetables (d.e.) .5, Very Lean Meat (d.e.) 2, Fat (d.e.) 3.5, Percent Daily Values are based on a 2,000 calorie diet

WW points: 7

Shrimp and Spinach Risotto

Although I really enjoy risotto, I have never prepared this creamy, Italian rice in my kitchen. If you are unfamiliar with risotto and the types of rice considered favorable for creating the creamy texture associated with this dish, click here.

The first step in this recipe is to heat 3-1/4 to 3-3/4 cups of broth and keep it warm. This will help to maintain an even temperature while cooking the risotto. Adding cold liquid to hot rice lenghthens the cooking time.


Now I saute chopped mushrooms, onions, and garlic in a tablespoon of butter.


Once those veggies are tender, I'll add 1 cup of cooked arborio rice. Arborio is the most common type of starchy short-grained Italian rice used to make risotto, althought there are other types available and possibly more desirable. I was surprised to find this arborio rice at my local corner store.


Cook and stir the rice with the veggies for 2-3 minutes.


Carefully stir 1 cup of the heated broth into the rice mixture. Now get used to adding broth and stirring, you'll repeat this step at least 5 more times before your risotto is ready. Once the first cup of broth is absorbed into the rice, add another 1/2 cup of broth. Cook and stir until the liquid is absorbed. Then add another 1/2 cup of broth. Cook and stir until the liquid is absorbed. Now add ANOTHER 1/2 cup of broth. Cook and stir until the liquid is absorbed. You get the picture. You'll keep this up until the risotto is creamy and the rice is almost tender. This process takes about 20-30 minutes.


Once the risotto has reached the desired texture, stir in 6 oz. of fresh baby spinach.


Cook and drain 1 lb of medium shrimp (or in this case I thawed and drained)and add them to the risotto.



Now add 1/2 cup of shredded Parmesean cheese. I grated 1/4 cup of Parmigiano-Reggiano and combined it with store brand grated Parmesean. This way I can stretch my more expensive cheese. And I was pretty short on time, so it was quicker to dump the last 1/4 cup out of that green tube.



Cook and stir all of the ingredients together until the spinach is wilted and the shrimp are heated through.


Mmmm. How do you say delicious in Italian?


Shrimp 'n' Spinach Risotto from Light and Tasty Magazine

3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon butter
1 cup uncooked arborio rice
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 pound cooked medium shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper

In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute
the mushrooms, onion and garlic in butter until tender, about 3 minutes. Add
rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook
and stir until all of the liquid is absorbed. Add remaining broth, 1/2 cup at a
time, stirring constantly. Allow liquid to absorb between additions. Cook just
until risotto is creamy and rice is almost tender. Total cooking time is about 20
minutes. Add the spinach, shrimp, cheese and pepper; cook and stir until spinach
is wilted and shrimp are heated through. Serve immediately.

Yield: 4 servings.

One serving: 1-1/4 cups Calories: 405 Fat: 8 g Saturated Fat: 4 g Cholesterol: 187 mg Sodium: 906 mg Carbohydrate: 47 g Fiber: 2 g Protein: 35 g Diabetic Exchange: 4 very lean meat, 2-1/2 starch, 1 vegetable, 1 fat

WW points per 1-1/4 cup serving: 8 pts.

Friday Night Fish and Chips

Usually every Friday is pizza night in this house. That's not me, it's my husband. He loves his Friday night pizza. And to be honest, pizza never raises a complaint from the kiddos, so I love Friday night pizza too. But last night, my husband was away for dinner. The girls and I like fish and since my husband is not a big fan, I took the opportunity to make this fish and chips recipe. Coming from a small town (actually a farm outside of a small town) I loved a good fish fry. There was no shortage since every club and organization from the Lions Club to 4-Her's had a fish fry fundraiser. Now that is some good fish. And all you can eat too. I'm also partial to the deep-fried, beer-battered variety that is often featured on the menu at an Irish pub. Neither of those fit with the resolutions that I keep mentioning, so I consider this recipe an excellent substitute. It's baked, not fried which cuts some major fat and calories.

Begin by making the "chips". Cut 2 large baking potatoes into 8 wedges each. Then, toss with 1/4 cup of light Italian salad dressing.


Arrange them on a large baking sheet coated with cooking spray. I line mine with foil before I spray for an easier clean up. Bake at 400 degrees for 15 minutes.


Now brush light Miracle Whip onto one side of the fish. Dip that side into Shake n Bake extra crispy coating mix.


Now turn the fish over and brush the other side with Miracle Whip and coat with Shake n Bake.


Remove the potato wedges from the oven. Turn them over, arrange them around the outside of the baking sheet and sprinkle with 1/4 cup of Shake n Bake. Place the fish in the center of the sheet. Return to the oven and bake for 15 minutes until the fish flakes and the potatoes are tender.


Ideally, I would have made coleslaw to go along with the fish and chips. I was dying to hack a head of cabbage to bits with my food processor. However, I'm the only one in my house that eats coleslaw, so I opted for a veggie that the family would eat instead. These saucey Sweet Glazed Carrots from Kraft Food and Family were yummy. The recipe calls for 8 medium carrots, sliced diagonally. I had a bag of crinkle cut carrots taking up room in my freezer, so I used those.


In a bowl, mix the glaze ingredients: Catalina dressing, brown sugar, and Worcestershire sauce.


When the carrots are cooked and tender, add the glaze and cook an additional 5 minutes until the sugar is melted and the carrots are evenly coated.


Before serving, toss the carrots with 2 tablespoons of parsley. And here it is. Baked fish and chips and sweet glazed carrots.


Kraft Food and Family Easy Baked Fish and Chips

Prep Time: 10 min.
Total Time:45 min
Makes:4 servings

What You Need
2 large baking potatoes (1-1/2 lb.), each cut into 8 wedges
1/4 cup KRAFT Light Zesty Italian Dressing
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, divided
4 white fish fillets (1 lb.)
1/4 cup MIRACLE WHIP Light Dressing

Make It
HEAT oven to 400°F. Toss potatoes with Italian dressing, then 1/4 cup coating mix. Spread onto large baking sheet sprayed with cooking spray. Bake 20 min.

MEANWHILE, spread remaining coating mix onto large plate. Spread fish with 2 Tbsp. MIRACLE WHIP; press, dressing-sides down, into coating mix. Repeat to coat other sides of fish. Place on rack of broiler pan.

ADD fish to oven with potatoes. Bake 15 min. or until fish flakes easily with fork and potatoes are tender.

Nutrition Information: Calories 280 Total fat 4.5 g Saturated fat 0.5 g Cholesterol 70 mg Sodium 1000 mg Carbohydrate 33 g Dietary fiber 3 g Sugars 4 g Protein 25 g Vitamin A 4 %DV Vitamin C 15 %DV Calcium 8 %DV Iron 15 %DV

WW Points: 1/4 lb fish + 4 potato wedges= 5 pts.

Sweet Glazed Carrots from Kraft Food and Family (can you tell that I'm a fan?)

Prep Time:10 min Total Time:20 min
Makes:8 servings, 1/2 cup each

What You Need
8 medium carrots, peeled, diagonally sliced
1/2 cup KRAFT CATALINA Dressing
2 Tbsp. brown sugar 2 Tbsp.
Worcestershire sauce
2 Tbsp. chopped fresh parsley Make It

COOK carrots in boiling water in large saucepan 5 minutes or until crisp-tender; drain. Return to saucepan.
ADD dressing, brown sugar and Worcestershire sauce; mix lightly. Cook on low heat 5 minutes, stirring frequently until carrots are evenly glazed. STIR in parsley.

Nutrition Information :Calories 80 Total fat 3 g Saturated fat 0 g Cholesterol 0 mg Sodium 290 mg Carbohydrate 13 g Dietary fiber 2 g Sugars 10 g Protein 1 g Vitamin A 130 %DV Vitamin C 4 %DV Calcium 2 %DV Iron 4 %DV

WW pts per serving: 1