My mom recently got a bike. They live in the city and my only memory of her on a bike was the time she ran into a parked car, many, many years ago. The car sustained no injuries. Her ego, however, didn’t fair quite as well. Its probably taken her nearly 20 years to decide bike ownership is, once again, something she’d like to pursue. So, my dad got her a bike for Mother’s Day and her birthday and she talks about it a lot. She also uses it a lot as her work and the gym, the two places she travels to the most, are each no more than 3 blocks away.
At lunch yesterday, she was telling us how in the wee hours of the morning as she was heading to the gym, there were 2 hooded “boys” that were under the viaduct, blocking the entire sidewalk. “Show no fear!” she said, and describer herself, on bike, continuing to bike right at them, all just-over one-hundred pounds of her. She said they parted and let her through at the last second, but I thought that was pretty fearless of her.
I am not nearly as brave. Yes, I play ice-hockey in 20 pounds of padding and a helmet…but riding my bike straight through two men in the dark, no thanks! I’m also not brave when it comes to cooking certain things. Tilapia being one of them. Plus, I had kind of decided I didn’t like tilapia…maybe because of how I was cooking it?
Maybe I should start a new blog series, “The foods I thought I hated”.
As I was taking inventory of all that was in Ohio and in need of being eaten, I groaned out loud when the depths of my freezer revealed not one…not two, but THREE bags of frozen tilapia filets. We served tilapia as one of the entrees at our wedding…we like(d) tilapia, but it’s fair to say this tilapia was probably on sale and we had learned that tilapia can be a bit…boring. Salmon – throw it on the grill and hand me a lemon slice. Tilapia – it needs some jazz.
This recipe has come across my Google Reader a LOT, which in and of itself says something. But, I’m not one to take others’ opinions all too seriously if it’s a food I’ve grown a distaste for. For the sake of not wasting food, I got brave and tried tilapia.
And…IT. WAS. DELICIOUS! Truly delicious.
Better yet, Mr. Prevention asked, “How long did dinner take!?” totally impressed by the taste. Because I’m all about quick meals and the end result, not the impressive (or unimpressive) means of getting there, I proudly reported, “Ten minutes, start to finish!”
1/4 cup (1 oz) Parmesan cheese, shredded
2 Tbsp unsalted butter, softened
1 Tbsp nonfat plain Greek yogurt
1 Tbsp lemon juice
1 clove garlic, minced
1/4 tsp dried Italian seasoning
salt and ground black pepper, to taste
Pre-heat the oven broiler (500-550 F). Line a baking pan with foil and spray with cooking spray.
In a small bowl, combine all ingredients (except fish). Mix well and set aside.
Arrange tilapia filets in a single layer on baking pan. Broil a few inches from heat for 2 to 3 minutes. Flip the filets over and broil for an additional 2-3 minutes.
Remove from oven and cover top side of filets with Parmesan cheese mixture. Return to broiler and continue cooking, 1-2 minutes, until the top is lightly browned.
Yield: 4 tilapia filets.
Nutrition Information (per filet): 182 calories; 8.5 g. fat; 6 mg. cholesterol; 313 mg. sodium; 0.8 g. carbohydrate; 0.1 g. fiber; 25.5 g. protein
Result: Best fish recipe in a long time…best tilapia recipe ever! I think this is a must-make and PERFECT for a quick meal with loads of flavor. You could certainly use the same method with any type of fish, but I think the flavors are perfectly suited for a white, mild-flavored fish. Enjoy!
Money Matters: Tilapia is an eco-friendly, super healthy, and affordable fish – usually about $6/lb. Parmesan is usually $12-16/lb for the good stuff (~$0.95/oz). Butter is roughly $0.11/tablespoon and the remaining ingredients add up to ~$0.35. The cost per recipe comes to $7.52 and the cost per serving $1.88!
Sleeping in a BED was nice last night. The days of an air mattress are getting a little old! Off for a relaxing day in Chicago!