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Grilled Tilapia with Smoked Paprika and Parmesan Polenta by Tara Lyman serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Discover the wonders of smoked paprika with this easy and economical fish dinner. Creamy polenta complements the full-flavored fish.

Ingredients:

4 cups

fat-free milk

1 cup

quick-cooking polenta

1/4 tsp

salt

1/3 cup

grated Parmesan cheese

1 1/2 Tbsp

olive oil

1 tsp

smoked paprika

1/2 tsp

garlic powder

1/2 tsp

salt

1/4 tsp

freshly ground black pepper

4 6oz

tilapia fillets

Cooking spray

Directions:

To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.

To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Categories:

Fish & Seafood
Low Calorie
Low Fat
Main Dishes