Broiled Tilapia Parmesan

Broiled Tilapia Parmesan
from allrecipes.com

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together 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 flakes easily with a fork. Be careful not to over cook the fish.

{cooks note}

As my sister would say "Best white fish recipe I have made at home."  My other sister emailed this to me a few months ago and I had yet to try it.  I picked up some Tilapia at Costco and decided to try it.  Wow.  So, so good.  I used 2.5 pounds because 1) my husband eats a lot! and 2) we like leftovers.  Since I cooked a little more fish than the recipe called for I added a little bit extra of everything. This fish is so light and flakey, you'll definitely want more.  The good news is the leftovers, if there are any, are just as good as the first day if not better.  If you hesitate buying fish because of the cost, try and make extra room in your monthly budget for it.  It's so healthy for you.

I got 8 fillets in my bag.  

Each fillet is individually wrapped. 

I like to use fresh grated Parmesan cheese whenever I can.  It's somewhat unusual for a fish recipe to include any type of cheese.

Another ingredient that threw me off.

The mixture, once everything is added.  Doesn't look that tasty yet.

I used heavy duty tinfoil and lined my pan with it.  You really can't beat one less pan to wash.

Just out of the oven...

and just before entering my mouth.  Please try this soon and let me know what you think.

Lemon Pepper Tilapia

Lemon Pepper Tilapia

Tilapia fillets

Lemon pepper seasoning

Olive oil

Preheat oven to 400 degrees.  Place foil or parchment paper down on a baking sheet.  Rub a little olive oil over each fillet and sprinkle with lemon pepper (top and bottom).  Bake for 15 minutes.

{cooks note}

Okay, this really isn't a recipe.  More like an idea for an easy summer meal.  I thinly sliced red potatoes and yellow onion and added olive oil, seasoning salt and pepper and tossed in a bowl and then laid them out on a foil lined baking sheet.  Bake in a 450 degree oven for 30-40 minutes.  We like the tops crispy, so I turn the broiler on last minute and let them get nice and golden for about 5 minutes or so.  

Salmon Burgers

Salmon Burgers

from Costco

Buy a bag of Pacific Salmon Burgers from Costco, grill and serve with fresh lemon juice.  

{cooks note}

Cooking friends, these are the best Salmon Burgers ever.  My kids have been asking for them everyday since. I was at Costco last week looking through their coupon book and these Salmon Burgers caught my eye.  They are normally $12.99 at my Costco in Texas, but there was a coupon for $3.75 off (hurry, it only lasts until June 6th).  Since we love Salmon, I bought a bag.  There are 12 in a bag.  You can microwave them, cook them in the oven or grill them.  Grilling is my choice.  I did't have time to make hamburger buns, so we just served them plain with fresh lemon juice.  Yum.  Along with the meal, I used some organic salad mix I used previously in the week for Ginger Steak Salads.  I made a creamy balsamic vinaigrette and added large walnuts and soft goat cheese on top.  We grilled some pineapple on skewers and called it a meal.  Very easy and done in 15 minutes.  

Easy Barbequed Salmon

Easy Barbequed Salmon
from Favorites


3 pounds of salmon fillets
1/4 cup butter, melted
1/4 cup soy sauce
1/2 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

Place salmon, skin side down on grill--or place on sheet of heavy-duty aluminum foil on grill.  Mix remaining ingredients and use to baste salmon frequently.  Cook until salmon changes color.  Turn over and peel off skin.  Baste frequently and cook until done, about 15-20 minutes.

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{cooks note}

I am in love with this salmon recipe.  It is incredibly easy and extremely good.  I usually don't cook mine on the grill, but if I do, I place aluminum foil down to avoid the fish from ticking to the grill and flaking all over the place.  I prefer the oven method for this.  I place my salmon fillets down on a baking sheet lined in parchment paper.  I pour most of the sauce over the fillets and cook in a 350 degree oven for 15-20 minutes or until fish is cooked through.  Make sure you do not over cook the fish.  It needs to be just cooked through so that the fish is slightly flaky.  I buy the bag of frozen salmon fillets at Costco.  There is no skin on the one's on buy.  I use four of them for this recipe.  They are individually wrapped and the whole bag usually has 7 fillets in it.  The bag will run you around $20.  Fish is usually more expensive than other meats, but it is so good for you.  We eat fish about once a week.  My boys each ate a fillet by themselves.  That is how good this stuff is.  I served mine with roasted fingerling potatoes and asparagus.  Recipe soon to come.

All of my fillets after they had baked in the oven for 20 minutes.  Mine were slightly frozen, so I cooked them an extra 5 minutes and they turned out great.  Before I serve, I take some of the juices that the fish cook in and spoon over the fish to add even more flavor.

Fish Tacos

Fish Tacos

1-2 pounds mahi mahi (Tilapia works great too)

1 teaspoon cumin

1 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

Cabbage, sliced thin

Salsa or pico de gallo

white sauce (recipe to follow)

Corn tortillas

Limes

Line a small baking sheet with foil.  Place the fish down on the sheet and sprinkle with the cumin, chili powder, garlic powder, salt, and half a lime.  Bake at 400 degrees for 15 minutes or until fish is flaky.  While the fish is baking, make the white sauce.

White Sauce

1 cup mayonnaise

1/4 cup milk

4 tablespoons lemon juice

1 teaspoon garlic salt

Whisk all ingredients together. Set aside.

Cook corn tortillas on a skillet lightly coated in oil (I use my griddle and cook 4 at a time).  Once the fish is baked, shred the fish with two forks.  Assemble tacos.  Tortilla, fish, cabbage, white sauce, salsa and fresh lime.  

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{cooks note}

There are a lot of fish taco recipes out there, but I like this one because it is light (the fish is not fried) and very easy to make.  This is just one version I make.  My kids don't eat the tacos assembled, it's too hard for them, so they have the fish and tortillas.  This meal frequents our table a lot in the spring and summer.

My mahi mahi came individually packaged.  Cheapest place to purchase it is Costco.  I used four.

This is my lime press.  I use it all the time.

Fish seasonings. 

White sauce.

Shredded fish.

Each bite makes me feel like I am on vacation in Cabo...kind of.  

Salmon Timballs

Or what I like to call "Salmon Souffle".

Salmon Timballs
from my Grandma Lybbert


1/4 cup butter
1/2 cup fine dry breadcrumbs
1 1/3 cups milk
1 pound canned salmon, flaked
1 tablespoon chopped parsley
4 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon pepper

Melt butter in saucepan, add breadcrumbs and milk.  Cook until slightly thick, stirring constantly.  Mix salmon, parsley, eggs and seasonings together.  Add sauce to salmon mixture.  When you are adding the sauce to the salmon mixture, pour a little bit in and stir it up good before adding the rest.  This will prevent your eggs from cooking.  Put into greased custard cups or ramekins and place in a pan of hot water.  You want the water to go at least half-way up the ramekin.  Bake at 350 degrees for about 30 minutes. Place on a platter and pour creamed peas over the top if desired.

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{cooks note}
This dish not only looks pretty, but it tastes really good too.  Good enough that my four year old requested it for dinner.  Hot dog!  You can purchase canned salmon at any grocery store, but Costco sells it in packs of 6 for $9.99.  They are 7 ounce cans and the recipe calls for 1 pound.  I use two cans to equal 14 ounces and it turns out great every time.  I make my own breadcrumbs for this dish, and others, because it is super easy and cheap.  I blend the bread in my blender and freeze it in freezer zip lock bags.  Here, let me show you.

Plain white bread for a $1.

The place on my Bosch where the blender attaches.

Another view of my Bosch.  I have the older series.  There is a much cooler one out now.

Twist the cap off and voila, you are ready to put the blender on.

I introduce to you, the Bosch blender.

This has nothing to do with the blender, I just wanted to show you.  The cord conveniently winds up for easy storage.  Please don't judge me on how dirty it is.  My husband did it.

Tear your bread up into large chunks.  I usually blend 3 slices of bread at one time. If you do more than that, the blender can't reach all of the bread on the top.  Trust me.

The three slices of bread in the blender.

In about 3 seconds your bread turns to this.

Store it in air tight containers or freezer zip lock bags.  Now onto the Salmon Timballs, aka Salmon Souffle.

Two cans of salmon.  This stuff is really good.

The salmon, fresh parsley (you don't have to use fresh, I just happened to have some in my refrigerator) salt and pepper. I didn't show you the picture of the eggs in with it because it looked really gross.

My ramekins.  You can also use custard cups or any other small glass cup that is oven safe.  I use my ramekins for a lot of things.  I'll show you more sometime.

Everything mixed together and poured into greased ramekins.  I use a 9x13 glass dish for my water.  I fill the dish up so the water is at least half-way up the ramekins.

Hot out of the oven.  Notice how the top is slightly browned.  You will want to use tongs, or something similar to take them out of the hot water.

Don't these look lovely?  I know there are a lot of people out there that do not like seafood, but I'm telling you  these are divine.  They should pop right out of the dish when tipped upside down, but don't worry if you have to use the help of a knife to pull away the edges.  I serve mine with creamed peas and red potatoes.  Recipe for that coming soon.


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