Fish = the coasts. Sure, Lake Michigan has plenty of fish, it is a big lake. But every time I make a seafood dish, I instinctually think of the East Coast. I'm thinking Martha's Vineyard. Crab legs and lobster doused in melted butter. Rocking out a little to hard on a boat. And obviously, boat shoes. Sure, these are all stereotypes. There has to be a goth or two somewhere on the East Coast...right? But I am not going to let those two people ruin my picture of an East Coast heaven.
In all seriousness, there is nothing more serene than the way the ocean refuses to stop kissing the sand, no matter many times it pushed back out to sea. My idea of a perfect summer day would be to sleep in, windows open, the sounds of the ocean waves sneaking through the screens. I would wake up and go on a long walk on the beach, a cup of coffee in hand, a loved one at my side. Relaxing on the beach, eyes glued to a novel, I wouldn't have the slightest worry. Finishing off the day, I would prepare a meal of fresh seafood and seasonal vegetables, washing it down with a crisp white wine. Just thinking about it now makes me incredible impatient for summer to show her beautiful face. Please come quicker?
While yesterday did reach a wonderful 70 degrees in Chicago, I was desperately in need of a little something to lighten up my mood. To take my mind off of busy days at work, long Chicago winters, and gloomy lack-luster moods. This recipe for PARMESAN TILAPIA did just the trick. With just the right amount of acidity, this dish brings an delectable vibrance to your meal. I've been thinking about it nonstop for the last 24 hours. My mouth has been in a continual state of watering, wanting nothing more than another filet of parmesan tilapia.
So turn on a little mood music, light a few candles, pour a glass of white wine, and prepare this filet of fish. You won't regret it.
| Parmesan Tilapia |
3/4 cup parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 3 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery seed 2 pounds tilapia fillets
- Preheat your oven's broiler. Line pan with aluminum foil.
- In a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery seed. Mix well and set aside.
- Arrange fillets 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.