It's been so crazy this summer that I almost opted out of this month's Secret Recipe Club. I'd marked "no" then thought, you know what, there's ALWAYS time to make one recipe. And, I'm very glad I did. This month I got introduced to Chelsy at Mangiablog.com (http://mangiablog.com/.) She's a Texan of Italian heritage so she loves a great mix of food. Her enthusiasm is downright contagious.
A couple days after I got assigned her blog we were set to have fish for dinner. So, I started hunting for fish recipes. Way back in 2010 she made a tilapia recipe. It'd be perfect! I'm always hunting for a great, quick fish recipe. And, best of all, I'd be using Chelsy's favorite ingredient - parmesan cheese. Don't know that I've mentioned it to you all but Connie says that was one of the things that he loved most about me when he first met me - my meat and cheese drawer in the fridge was packed with every kind of cheese imaginable.
So, what did we think? We really enjoyed this. It's super easy to make and delightful to eat. I did wind up adding some mayo as the Greek yogurt alone was just a bit too tangy for our taste. We particularly enjoyed the crushed pistachios in this recipe. They just go perfectly with tilapia. Here's where you go to see the recipe on Chelsy's blog: Parmesan Tilapia. Now, let me mention while you're still here - Chelsy LOVES to bake so you'll find some scrumptious baked goods here.
And, if you want to see a bunch of great recipes from other bloggers, hop over to the Secret Recipe Club and take a look.
Parmesan Tilapia
Ingredients:
1/2 c freshly grated Parmesan, divided (1/4 + 1/4)
1/2 c Greek yogurt
1 T butter, melted
juice and zest of one lemon
1 t Italian seasoning
1 t dried tarragon
1/2 t onion powder
2 T crushed pistachios
salt and pepper
2 6-8 oz tilapia filets
Directions:
Toast then crush the pistachios.
Mix all of the coating ingredients.
Be sure to set aside the 2nd 1/4 c of grated parm. Coat the fish the sprinkle with the last 1/4 c of parmesan. Chelsy calls for baking these at 350F for 20-25 minutes. I chose to put them in a grill basket and pop them on the grill since everything else for dinner was getting grilled...
adapted from Mangia Blog
