Sauteed Tilapia with Parmesan Crust

This is another recipe that I had in my archives from pre-camera days. If you have not tried Tilapia, it's a very mild flavored, white fish which is easy to cook. Tilapia is quite inexpensive compared to most fish, but you could use any type of white fish filets to make this. This preparation is simple, but delicious. Costco sells good frozen Tilapia in bags of individually sealed pieces.

Recipe Buzz: I wish I knew if I got the inspiration from this recipe somewhere so I could give credit, but I honestly don't remember. I could have made it up, since I' m pretty prone to experimenting in the kitchen.

Let's Dish: The plate used in this food photo was a gift from my sister Valerie, mother of eight kids, including Ethan, the wittiest four-year old in the country.

Sauteed Tilapia with Parmesan Crust
Tilapia filets, one per person
mayonnaise, about 2 tsp. per filet (use real Mayo)
grated Parmesan, Mizithra, or Asiago cheese
olive oil
salt/pepper to taste
Pride of Szeged Fish Rub (optional, but very good)

Preheat broiler. Season fish filets on both sides with salt, pepper, and fish rub if using. Heat heavy frying pan, add olive oil, then saute fish until lightly browned on both sides and not quite cooked through, about 3-4 minutes per side. Turn carefully and do not overcook, since it will be cooking a little more under the broiler.

Take fish out of frying pan and put in ovenproof dish which will fit under your broiler. Spread mayo on the top of each fish filet and top with Parmesan cheese. You want the top of the fish to be well covered with cheese. Broil until cheese is browned and melted, about 4 minutes. Serve hot, with lemon slices if desired.

About Ingredients: When I made the fish in the photo, I splurged and used freshly grated parmesan, since I was going to be photographing it. But I would have to honestly say I prefer it with the pre-grated parmesan, not the powdery stuff in a can, but the long shreds of parmesan that come in plastic bottles. Both are good, but the bigger shreds of parmesan have more texture when they melt. When I make this again, I will use the pre-grated kind.

Who Knew Low Carb Could Taste So Good Reminders: If you're starting some type of lower carb diet this month, remember that Simply Recipes has lower carb foods all during the month of January. Also don't forget to check out the low carb vegetable recipes at A Veggie Venture.

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