(Image from allrecipes.com recipe found below)
Tonight for dinner we are having broiled tiliapia parmesan and penne with broccoli and alfredo sauce.
I found this recipe here for a different parmesan tiliapia than I normally make. This recipe is more of a soft broiled dish than the crusty baked version that I usually make.
This is the recipe so you don’t have to click the link—
- 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.
Amount Per Serving Calories: 203 | Total Fat: 11.4g | Cholesterol: 59mg
The side that I am making is just penne broccoli alfredo. I tried to find an actual recipe to include in this post, but all of the recipes that I found included chicken.
So… this is what I do. I just boil a package of penne in salted water until done. I use the parmesan version alfredo sauce by Ragu, but they also have a classic version. I just add a bag of frozen broccoli and heat it all until it is hot enough. Sometimes I add a little extra garlic.
They also sell packets of mix to make alfredo or you can make your own from scratch if you are that ambitious. I have never made it from scratch, but maybe sometime I will. I found this recipe, also from allrecipes.com, and it doesn’t look all that hard.