Grilled Tilapia with Smoked Paprika and Parmesan Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Discover the wonders of smoked paprika with this easy and economical fish dinner. Creamy polenta complements the full-flavored fish. Ingredients:
4 cups fat-free milk |
1 cup quick-cooking polenta |
1/4 teaspoon salt |
1/3 cup (1 1/2 ounces) grated parmesan cheese |
1 1/2 tablespoons olive oil |
1 teaspoon smoked paprika |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 (6-ounce) tilapia fillets |
cooking spray |
Directions:
1. To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.
2. To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
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