I don't really think I've completely mastered blogging, because there are still a few things I can't make look pretty.
1. Lopsided cakes. They may be the best tasting cake ever, but without a purty picture, often look extremely unpalatable.
2. Casseroles, Lasagnas, etc. Again, something about layers of pasta or meat of cheese or vegetables oozing every which way is not the best way to sell good eats.
3. Fish. I can't do it. Not grilled, fried, poached or baked. Not seared, steamed, roasted or smoked.
I can't do it! But I try. I do. I took about a million pictures of this tilapia, and to no avail... a fish is just a fish. And no matter how tasty it was (and believe me, you will like this recipe), my fish might not have the looks to steal the show.
But... if you, yes you, are a believer that you can't judge a book by it's cover, then hear me. You can't judge a fish by it's picture. To me, this gets 5 stars. A bit cheesey, a bit herby, flaky in the middle and a sliver of a crust around the edges. To make four servings...(and I made it light, but you could go full fat here because tilapia is so mild and light).
Broiled Tilapia Parmesan
1/4 cup Parmesan cheese
2 tbsp butter, softened (I used Butter substitute)
1 tbsp and 1-1/2 teaspoons mayonnaise (low-fat)
1 tbsp fresh lemon juice
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp garlic powder
Dash of salt
4- 6 oz tilapia fillets
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, and garlic powder. Mix well and set aside.
3. Lightly salt both sides of fillets and arrange 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.