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Broiled Tilapia Parmesan
SUBMITTED BY:
Phoebe
PHOTO BY:
Eileen in UT
"Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture."
RECIPE RATING:
Read Reviews
(2,987)
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
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DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or 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 salt. 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.
FOOTNOTES
Wine Tip
Try with a
California Chardonnay
.
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REVIEWS
Reviewed on Oct. 30, 2006 by
Shannon :)
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Shannon :)
Oct. 30, 2006
We love this recipe and I keep finding new ways to modify it (I feel I have to, since I make it at LEAST once a week)This is how we like it: I use celery seed rather than celery salt and usually have parmesan-romano cheese blend on hand so I use that. I also add 1/2 tsp. paprika, 1/4 tsp. garlic powder and 1/4 tsp. crushed red pepper flakes. I don't add any lemon juice anymore (I used to just reduce it by half) but now use low-fat mayo that I find to be quite tangy. I also double the amount of pepper and add about 1/2 c. of bread crumbs to the cheese mixture, which creates a nice texture and keeps the topping in place. Seasoning the fish with a bit of Old Bay seasoning, as others have done, really adds to the flavor as well. Thank you for helping us eat fish on a regular basis, Phoebe!
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108 users found this review helpful
We love this recipe and I keep finding new ways to modify it (I feel I have to, since I make...
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Reviewed on Apr. 21, 2006 by SHEILA IN TEXAS
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SHEILA IN TEXAS
Apr. 21, 2006
I've made this several times and this is absolutely the easiest and best tilapia, or any fish, dish I have ever made. Everyone I make it for wants the recipe. I do line a broiler pan with foil and spray the foil with cooking spray. The only other thing I do differently is to sprinkle the fish with Old Bay Seasoning before putting under the broiler for the first time and then again before topping with the parmesan mix while it is out of the oven. I also make sure that I start with the side of the fish that has the dark vein running through the center facing up starting out then it should end up on the bottom when finished. Low fat mayo makes it even more healthy than it already is without making a big difference. I've found it best to follow the cooking time closely. It's quick. It's tasty. Try it!
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59 users found this review helpful
I've made this several times and this is absolutely the easiest and best tilapia, or any fish,...
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Reviewed on Jul. 23, 2003 by
4hannibub
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4hannibub
Jul. 23, 2003
I was really desperate for something to do with some recently defrosted tilapia fillets and spotted this recipe and it looked interesting. My husband loved it. Loved the texture, the zing of the parmesan and spice was just perfect. Will definitely make again for family & friends. Only issue was I made the spread and put it in the fridge for 1/2 hr. early and it melted way too fast in the broiler. Lost 1/2 the topping. My error. Don't recommend chilling spread 1st.
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28 users found this review helpful
I was really desperate for something to do with some recently defrosted tilapia fillets and...
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Reviewed on Jan. 24, 2007 by
LADYJAYPEE
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LADYJAYPEE
Jan. 24, 2007
I scaled this recipe in half and went with some of the suggestions of reviewer, Shannon:) (click on "most helpful" and you'll see her review). I've only had tilapia once and wasn't that impressed with that fresh-water, farmed fish, so I went with rockfish (aka: red snapper in warmer waters; rockfish in colder northern waters). I added to the parmesan mixture: some garlic powder, paprika, a touch of cayenne pepper & some panko bread crumbs. This cheese mixture is really what makes the dish; it was excellent and I liked the way the bread crumbs/cheese browned lightly under the broiler. I only had to broil the fish 2 minutes on each side, plus 2 minutes with the cheese mixture. Served with steamed broccoli. Talk about an easy, quick-prep meal! Thanks, Phoebe!
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26 users found this review helpful
I scaled this recipe in half and went with some of the suggestions of reviewer, Shannon:)...
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Reviewed on Jun. 28, 2007 by
Spyce
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Spyce
Jun. 28, 2007
I made some changes to this recipe to lower some of the fat content but I still think it was delicious and deserved five stars. Instead of using regular mayo and butter, I substituted fat free mayo and light butter. I also sprayed the fillets with olive oil cooking spray before placing them under the broiler. Since tilapia cooks quickly, I didn't turn them at all. I let them cook 3 or 4 minutes (oven rack on second slot from the top), added the cheese mixture, and removed them when the cheese started to brown.
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24 users found this review helpful
I made some changes to this recipe to lower some of the fat content but I still think it was...
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Reviewed on Jul. 23, 2003 by TRACIE ELY
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TRACIE ELY
Jul. 23, 2003
My husband and I loved this dish. It was so fast and easy. I didn't have any celery salt so I added garlic powder. I will make this again! Thanks for the recipe!!!!!!
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23 users found this review helpful
My husband and I loved this dish. It was so fast and easy. I didn't have any celery salt so...
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Reviewed on Jul. 8, 2003 by
special_k_in_fla
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special_k_in_fla
Jul. 8, 2003
Very easy and flavorful. Makes plenty of topping, I actually used about 1-1/2 times the amount of tilapia called for with no problems.
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22 users found this review helpful
Very easy and flavorful. Makes plenty of topping, I actually used about 1-1/2 times the amount...
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Reviewed on Feb. 24, 2004 by THIRDAYROCKS
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THIRDAYROCKS
Feb. 24, 2004
I've made this twice and it is awesome and sooo easy. I would make it any day for my picky seafood eating freinds. The second time I used sour cream because we were out of mayo and it was as good if not better.
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21 users found this review helpful
I've made this twice and it is awesome and sooo easy. I would make it any day for my picky...
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Reviewed on Jan. 9, 2004 by
kim*designer
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kim*designer
Jan. 9, 2004
We're fish lovers, so maybe that's what influenced our opinion of this dish. The sauce is pungent and overpowers the delicate tilapia. It would work better on a fish with more substance and flavor to it. Tilapia is best served by lightly dressing it with olive oil, real butter and lemon juice, lightly salted and broiled. We won't want this again.
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20 users found this review helpful
We're fish lovers, so maybe that's what influenced our opinion of this dish. The sauce is...
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Reviewed on Jan. 9, 2004 by SACHABEAR
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SACHABEAR
Jan. 9, 2004
Excellent! Hubby declared, "best fish ever, let's have it next week"... Only thing I did differently was to add 1/4 tsp garlic powder (because we love garlic) and 1/4 tsp paprika. The paprika really gave it a nice flavor and added a wonderful color to the cheese sauce. We will definitely be making this often.
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20 users found this review helpful
Excellent! Hubby declared, "best fish ever, let's have it next week"... Only thing I did...
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