Wednesday, February 22, 2012

Parmesan-Crusted Tilapia

The tilapia was photographed right out of the oven.

A couple of weeks ago my husband I went grocery shopping.  He's always been equivocal about disliking salmon but liking other types of white fish.  So I bought tilapia, which was on sale...and then he told me that he doesn't really like tilapia.  Since we are newlyweds, we are still learning new things about each other.  Despite his comment, I  immediately became determined to change his mind about the tilapia.

I basically tried this recipe from Rachael Ray and man was it good and super-easy (all I added was I seasoned the fish with Adobo seasoning).  I actually quartered the recipe because my husband thought there was no way he would want a whole filet...until he saw how good it looked yesterday and was wishing that I had made two.  

I noticed that this recipe is not highly rated on Rachael Ray, which to me is   crazy because this recipe is so delicious and unbelievably easy/fast (I baked mine for 12 minutes) but then again I

I think adding Adobo is a key ingredient - otherwise many meats and fishes tend to be a bit flavorless.   I served this dish with mashed potatoes and steamed broccoli.  Oh yea and we had fudgecicles for dessert =) As my husband said, it was the perfect meal.  I will definitely be making this one again soon.

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