Broiled Tilapia Parmesan -

I have been on my Divorced World Tour and on the go for some time now, so I haven’t cooked in God knows when. Things have slowed down after a fun-filled almost month and a half. It has been slow to get back to the working out routine as I have been sick, which my roommate jokingly has nicknamed me Ebola. And I am ready to start eating better and cooking more. 

Last night, I kicked it off with the delicious broiled tilipia parmesan with steamed broccoli. See recipe below. I bought a pound of tilapia for $7.99 at Safeway and had enough for two lunches. Will was too full from his delicious order of Indian food from Favorite Indian restaurant to try a bite, but Megan enjoyed it today. I’m not a fan of leftovers but this was alright. Tonight, Christina will be coming over for me to try out a pancetta and sage chicken recipe in wine sauce. Mmmm, wine. Mmm, pancetta. After three days in wine country and five days off, I think I’m ready for wine again. I have a bottle of Chateau St.Jean’s gewurztraminer that we purchased in the fridge ready for consumption. Perhaps, stay tuned how that meal turns out.

Found at

½ cup of Parmesan cheese
¼ cup butter, softened
3 tablespoons of mayonnaise (I used Smart Balance mayo)
2 tablespoons fresh lemon juice
¼ teaspoon dried basil (I did without this)
¼ teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 lbs of tilapia filets


1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. 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 over and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to over cook the fish.


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