Servings: 8 You’ll need: 8 frozen (thawed) or fresh Tilapia fillets 1/4 cup grated Parmesan Romano cheese 1 large lemon, sliced into 8 slices 8 pats of butter Kosher sea salt, ground Fresh peppercorns, ground Garlic powder Olive oil Non-stick cooking spray (optional) Cayenne pepper (optional) Apple wood chips or chunks soaked in water for at least 2 hours, beforehand, if you plan to smoke the fish. (optional) Generously brush both sides of each Tilapia fillet with olive oil then sprinkle with freshly ground sea salt and pepper. Sprinkle each filet generously with garlic powder and grated Parmesan Romano cheese (here, you can also add the cayenne pepper to “kick the flavor and spice of the Tilapia fillets up a notch”). Line an oblong baking pan with non-stick aluminum foil to keep the tilapia from sticking to the cooking surface or use regular foil prepared with non-stick cooking spray. Place a slice of lemon then a filet of Tilapia on it and then top it off with a pat of butter. Do this for all eight fillets leaving at least ½ inch between the fillets. For outdoor smoking: Set your grill for Indirect Grilling and add your soaked apple wood to the coals or in your smoke box. (Tip, if using a smoke box then add the apple wood about 5 minutes, before placing the Tilapia on the grill so that they will begin to smoke). Smoke the Tilapia for 25 to 30 minutes at about 275° F, add extra apple wood as needed to maintain the smoke. The fish is done when it flakes easily to the touch or the internal temp of the largest filet is about 145° F . Remove from the grill and set in an oven or under an aluminum foil tent for about 5 minutes to rest before serving. Frank’s Note: This is a brainstorm recipe, because I always like to come up with new ways to grill or smoke fish. Our family enjoys the Grilled Tilapia in a Pouch, however we also like fish with apple wood smoke and you can’t get the smoke inside a closed pouch very well and the seasonings and Parmesan cheese aren’t a light brown “crust” on top. Karen’s oven grilling: After Tilapia fillets are laid on the oblong baking pan and readied for cooking then put into oven pre-set for 400° F bake about 10 to 12 minutes, until the fish is opaque in the thickest part, or the internal temp of the largest filet reaches about 145° F. The garlic and cheese mixture on top will become a light brown “crust”. Serve the Grilled Parmesan Crusted Tilapia fish fillets with the lemon slices and your favorite side dish/es.
0 Comments
Servings: 4 You’ll need: 8 oz. imitation crab meat, flake style 8 oz. chicken or vegetable broth, low fat-no MSG 1 cup broccoli head, chopped 1/2 cup yellow onion, chopped 1 can water chestnuts, sliced-drained 1 tsp. ginger, freshly grated 1 tsp. garlic, minced 1 Tbsp. corn starch 1 tsp. sesame seeds 1 tsp. low sodium soy sauce 2 tsp. sesame oil Non-stick cooking spray 4 servings of precooked brown rice (kept warm) Spray bottom of a large frying pan or wok with non-stick cooking spray. Set heat to high. Add sesame oil and soy sauce. Next, stir in chopped onion and saute, while stirring continuously for about 5 minutes. Add chopped broccoli and water chestnuts and stir for another 5 minutes. Next, set heat to medium-high and add crab meat, ginger and garlic. Stir for a few minutes, then stir in half of the can (about 4 oz.) of low fat broth. Stir corn starch in the remainder of the can of broth and set aside. Cook and stir continuously for a few more minutes then add the “rue” of broth/corn starch mixture. Set heat to high and cook, while stirring, for about 5-10 minutes, until broth thickens. Turn of burner and cover skillet or wok, until ready to serve. When ready to serve sprinkle with sesame seeds and serve with precooked rice. Karen’s Note: More crab meat or chopped vegetables can always be added for more servings. Just make sure to adjust the soy sauce and precooked rice accordingly. The soy sauce and sesame seeds can also be served alongside this tasty “stir fry” main dish. Servings: 3-4 You’ll need: 1-1/2 lb. large* shrimp, (thawed) peeled & deveined *(tails left on) 6 Tbsp. cornstarch 3/4 tsp. salt 3/4 tsp. cayenne pepper 3 large eggs (separated using only egg whites) 1-1/2 cup flaked coconut 3 reg. bowls (for dredging and dipping) Baking sheet Non-stick cooking spray Preheat oven to 400 degrees. Spray non-stick cooking spray on a baking sheet. In the first bowl combine cornstarch, salt and cayenne pepper. In the second bowl beat egg whites with a mixer, about 2 minutes, until frothy. Place ½ of the coconut into the third bowl. First dredge shrimp in cornstarch mixture, next dip in egg whites, then dredge in coconut. Place the first half pound of the coated shrimp on half of the non-stick spray coated baking sheet. Repeat procedure with the remaining half pound of shrimp using the remainder of coconut in the third bowl. Lightly coat shrimp with non-stick cooking spray and bake for 20 minutes, turning after 10 minutes, until a golden brown. Serve with Pina Colada Dipping Sauce that you make about a half hour before-hand (see recipe below). Pina Colada Dipping Sauce Servings: 3-4 You’ll need: 1 small can crushed pineapple (in it’s own juice) 8 oz. fat-free vanilla yogurt 1/2 cup light coconut milk Mix all ingredients thoroughly in a medium bowl and chill in a covered container – at least one hour before serving. Serve in 3-4 small dishes or ramekins for dipping. Karen’s Note: If using medium shrimp remove tails* and works a lot better for this recipe. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
All
Archives
June 2017
|