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Recipe Room Home » Low Carb Recipes » Fish and Seafood « Previous Recipe · Next Recipe » Broiled Tilapia Parmesean Reviews Views Date of last review 2 1583 Sat December 8, 2007 Recommended By Average Rating 100% of reviewers 8.5 Description: Hi, Found this at Target online. Who knew they had a recipe section. Ingredients: 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 How To Prepare: What you do: 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. Number of Servings: Supposedly eight. Carbs per serving - include all nutritional information if known: Total Carbs: 0.8mg - per serving Preparation Time: 5 min prep Effort (Easy, Average, Difficult): Easy Source: Target

Author KQT Blabbermouth!!! Registered: February 2006 Posts: 5604 Review Date: Sun January 28, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy to make Cons: I made it using lake perch and it was super easy... however the perch was a bit too "fishy" for my taste. Tilapia would be perfect to use since it takes on the flavor of your seasonings. Pokey602 Senior LCF Member Registered: May 2005 Location: So calif. Posts: 193 Review Date: Sat December 8, 2007 Would you recommend the Recipe? Yes | Rating: 7    Pros: easy and very mild with a great crispy parmasan taste Cons: none good

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