Parmesan Broiled Tilapia

I wanted tilapia for dinner tonight, so I found a recipe for Parmesan Broiled Tilapia to try out.

Parmesan Broiled Tilapia

Ingredients

• 4 tilapia fillets (defrosted if frozen)
• ¼ cup parmesan cheese, grated
• 2 tablespoons butter
• 1½ tablespoons mayonnaise or dressing
• 1 tablespoons lemon juice, fresh
• 1 teaspoon dill, fresh
• seasoning salt and pepper

Instructions

1. Turn broiler onto high and adjust oven rack to the top.
2. In a small bowl, combine all ingredients except the tilapia. Set aside.
3. Place tilapia fillets on a foil lined pan. Broil for 3 minutes.
4. Remove from the oven, flip over and divide the parmesan mixture over the uncooked sides of the tilapia.
5. Return to the oven and broil an additional 3-4 minutes making sure not to over cook the fish.

I felt like this was a good recipe, but not excellent. There was a nice bit of parmesan flavor and just a hint of lemon. Since I halved the recipe, I only used a sprinkling of dried dill - I think I should have used more.

Butter Roasted Sweet Potatoes

Mom had visited a while back, and while she was here, she bought some sweet potatoes. She ate some of them, but when she went home, she left what she hadn't eaten behind for us. Today, I decided to cook them up and made Butter Roasted Sweet Potatoes.

Butter Roasted Sweet Potatoes

Ingredients

• 2 pounds sweet potatoes (about 2 large)
• 4 tablespoons unsalted butter, ghee or coconut oil, melted and cooled
• ½ teaspoon kosher salt

Directions

1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Peel the sweet potatoes if desired and cut crosswise into 1-inch-thick rounds.
2. Place the rounds on a rimmed baking sheet. Drizzle with the butter (or ghee or coconut oil), sprinkle with the salt, and toss to coat. Arrange in a single layer, with at least 1/2 inch between the rounds.
3. Roast for 20 minutes. Using tongs, flip the rounds, then roast for 20 minutes more.

Tom and I both liked them, but Tom felt like they needed a little bit of sweetness. Sprinkling each round with a little cinnamon sugar helped with the desire for a little sweetness. He also topped one with a little bit of cool margarine. I thought that they were good as is. The exteriors were a little harder and the interiors were super soft.

Imitation Crab Salad

Tom and I plan to attend the 2021 Cache Across Maryland picnic tomorrow, so I decided to bring sliders filled with Imitation Crab Salad.

Imitation Crab Salad

• 1 pound imitation crab meat
• ½ c celery, finely chopped
• 3 T red onion, finely chopped
• ½ t Old Bay seasoning
• 2 t lemon juice
• salt & pepper to taste
• ½ c mayonnaise
• 1½ T fresh dill, chopped (or 1½ t dried dill)

1. Add all of the ingredients to a large bowl. Stir gently to combine.
2. Serve immediately, or cover and chill for up to 2 days.
3. Sprinkle with additional chopped dill for garnish if desired.

When Tom tried it, his response was, "I could eat this for lunch for the rest of my life." I can't expect more than that!

Baked Tilapia with Dijon Mayo Sauce

I decided to make tilapia for dinner tonight, and although I stuck with the usual "Tilapia with Old Bay and Butter" for Tom, I found a recipe for Baked Tilapia with Dijon Mayo Sauce to try for myself.

Baked Tilapia with Dijon Mayo Sauce

Ingredients

• 2 large tilapia filets (about 1 pound total)
• ½ cup real mayonnaise
• 1/8 cup shredded Parmesan
• 1 tablespoon Dijon mustard
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F and lightly grease the bottom of a shallow baking dish.
2. Pat the tilapia filets dry with a paper towel, then sprinkle both sides of each with salt and pepper to taste. Place them in the baking dish.
3. In a small bowl, whisk together the mayonnaise, mustard, Parmesan, 1 teaspoon black pepper, garlic powder and parsley. Spoon half of the mixture on each tilapia fillet and spread it out to coat the tops evenly.
4. Bake the tilapia filets for 10 minutes and then serve immediately.

I liked it. It was creamy with a delicate flavor, but there was a little too much pepper for me, so if I make this one again, I'd cut the black pepper in half.