Best Garlic Parmesan Encrusted Tilapia Recipes
GARLIC PARMESAN ENCRUSTED TILAPIA
I recently came up with this recipe for our Memorial Day weekend barbecue since we were sick of the same old stuff. It went over extremely well and everyone that was there has demanded the recipe. It's good cooked in the oven, but much better grilled!
Provided by Chef Acosta
Categories Very Low Carbs
Time 30m
Yield 8 half filets, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the grill or oven to 350°F and spray the baking sheet with non-stick cooking spray.
- Divide the filets into two parts, then rinse with water and pat dry.
- Combine the parmesan cheese, garlic, paprika, parsley, salt, pepper on a large plate.
- On another plate, pour the olive oil.
- Dip the filets in the olive oil, then in the parmesan mixture.
- Optional: let the flavors combine for about 4 hours. If you're taking it to a picnic, just put inside a ziplock bag.
- Place on a baking sheet. For the barbecue, I use non-stick aluminum foil (Reynolds brand works great).
- Bake/grill for about 20 minutes or until opaque in the middle and crispy on the edges. Do not overcook. The fish should be very moist with a crisp bottom and edges. Enjoy!
Nutrition Facts : Calories 176.9, Fat 11.5, SaturatedFat 3.5, Cholesterol 42.2, Sodium 442.5, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 17.5
GARLIC PARMESAN ENCRUSTED TILAPIA
Steps:
- 1.) Preheat the grill or oven to 350°F and spray the baking sheet with non-stick cooking spray. 2.) Divide the filets into two parts, then rinse with water and pat dry. 3.) Combine the parmesan cheese, garlic, paprika, parsley, salt, pepper on a large plate. 4.) On another plate, pour the olive oil. 5.) Dip the filets in the olive oil, then in the parmesan mixture. 6.) Optional: let the flavors combine for about 4 hours. If you're taking it to a picnic, just put inside a ziplock bag. 7.) Place on a baking sheet. For the barbecue, I use non-stick aluminum foil (Reynolds brand works great). Grilling planks also work very well! 8.) Bake/grill for about 20 minutes or until opaque in the middle and crispy on the edges. Do not overcook. The fish should be very moist with a crisp bottom and edges. Enjoy!
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