Broiled Parmesan Tilapia and Green&Red Salad

I'm an official graduate of Baylor University! I just moved out of my house in Waco, and into my parent's house in Oklahoma for the summer.

My family made dinner tonight, it was really beautiful outside, so we ate outside. One of the best parts of being home is having a full stocked kitchen, very different from my home in Waco.

 Broiled Spicy Parmesan Tilapia

One of the best parts about this dish is you can add whatever spice you want. I like it a little spicy so i added red paper flakes. I used a lot a spices I had on hand.

Ingredients:

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 Tbl low fat mayonnaise
• 1/4 tsp dried basil
• 1/4 tsp ground black pepper
• 1/8 tsp onion powder
• 1/8 tsp salt (or celery salt if you have any on hand)
• 1/2 tsp paprika
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp garlic powder
• Old Bay Seasoning, enough to cover fillets
• 2 pounds tilapia fillets

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, and light mayonnaise. Add all the seasonings (except the old bay). Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Lightly cover both sides of the fillets with the Old Bay Seasoning. 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 1-2 more minutes or until the topping is browned and fish flakes easily with a fork, make sure you watch them carefully, they brown quickly. Be careful not to over cook the fish.

G

Green and Red Salad

We made this yesterday with chicken and had it as our main dish. Tonight we added extra tomatoes to the left overs and had it for our side to the tilapia. I think this dish, if used as the main dish would be great with chicken (which is what we used) and salmon or shrimp.  

Ingredients:

• 2/3 cup pesto
• 2 Tbl white wine vinegar
• 1/4 tap plus 2 Tbl salt
• Pinch of freshly gound pepper
• 3 Tbl olive oil
• 3/4 lb orzo pasta
• 2 1/2 cups shredded cooked chicken
• 1/2 lb cherry tomatoes, halved 
• 6 oz baby spinach

Directions:

Make the vinaigrette: In a large bowl, whisk together the pesto, vinegar, the 1/4 teaspoon salt and the pepper. Gradually whisk in the olive oil until smooth.

Cook the Orzo: Bring a large pot of water to a boil over high heat. Add the 2 tablespoons salt and the orzo. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package instructions. Drain, rinse under cold running water and drain again. Add the orzo to the vinaigrette and toss to coat evenly.

Assemble: Add the chicken, tomatoes and spinach to the orzo and toss gently to combine, then serve!