Monday, January 25, 2010

photo by Matt Gillespie

When cooking fish, I love to work with Tilapia. It's a very light tasting fish with a buttery texture. By not consuming other aquatic life that harbour mercury (they are a vegetarian fish), Tilapia's mercury levels are significantly low (their short life span and rapid growth are other contributing factors toward these findings).

There is one restaurant in my town that does this dish up perfectly. Alas, I have not brown-nosed the chef enough for him to relinquish his recipe as of yet (I'm working on it!). Until then, I will share my other favourite with you:

Parmesan Tilapia

1/4 cup Parmesan Cheese
1/8 tsp. Onion Powder
1/8 tsp. Celery Salt
Olive Oil
1/2 of 1 Lemon
Salt and Pepper

Preheat your oven's broiler. Mix Parmesan, onion powder and celery salt. Set aside.

Place Tilapia in single layer on greased broiler pan. Brush fish fillets with olive oil. Squeeze fresh lemon over each fillet. Sprinkle with salt and pepper. Sit under broiler for two minutes per side (about 2" from the broiler). Remove from oven and sprinkle tops of fillets with parmesan mixture. Sit fish back under broiler for two minutes being careful not to overcook. Top should be browned and fish should flake easily.

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