Juggling with Julia

Grilled Tilapia with Smoked Paprika and Parmesan Mashed Potatoes

18 Jan 2012 9 Comments

by Juggling With Julia in Fish Tags: George Foreman grill, indoor grilling fish, quick grilling tilapia, smoked paprika, tilapia

I have always gotten a kick out of seeing George Forman on television. It’s hard to believe that goofy mug was once the fierce face of a heavyweight champion. I often forget about his boxing history, because the first thing that pops into my mind when I see him is his lean, mean grilling machine.

Exciting news on that front — we finally own one!  Yep, despite my desperate desire to simplify, especially in the kitchen, I couldn’t deny us this little convenience. We love to grill, and currently don’t have a working outdoor grill, so getting a George Foreman was the easiest fix.  And we love it!  We’ve used it a number of times already, but the most delicious was this grilled tilapia.  Sure, the title sounds high-maintenance, but this was a super-easy and quick to make.  A grill pan will work fine, as well, or an actual grill, for that matter.

Not familiar with tilapia? Think flounder, sole, or haddock. It is very similar to other white fish, and is quite mild in taste, so it works with just about any flavors you want to add to it. We’ve used it in fish tacos several times, and now in this delicious dish featuring smoked paprika. The parmesan mashed potatoes are a great addition to this simple, light meal. Whether you go grill, grill pan, or the Foreman, I know you will love this!

Grilled Tilapia with Smoked Paprika
Serves 4
Adapted from Cooking Light

1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.2 pounds tilapia fillets (will be 4-6 fillets)
Cooking spray

Preheat grill or grill pan to medium-high heat. Mix paprika, garlic, salt and pepper into the olive oil.  Spread the oil mixture evenly over each fillet. Spray grill with cooking spray.  Add fish and cook 4 minutes each side (or about 5 minutes total in the George Foreman grill), or until it flakes easily with a fork.

Parmesan Mashed Potatoes
Serves 5-6

4 cups peeled and cubed baking potatoes
2 teaspoons chopped garlic
1/2 cup low-fat milk
1/4 cup Parmesan cheese, grated
1 tablespoon butter
Salt and pepper, to taste

Add potatoes and garlic to large sauce pan and cover with water.  Heat to a boil, and simmer for 15-20 minutes, until potatoes pierce easily with a fork.  Drain the water out carefully (I used the saucepan lid to cover the opening, and slowly poured the water into the sink to retain some of the garlic). Once drained, add the milk, cheese, and butter, and mash to desired consistency. Season with salt and pepper to taste.

Enjoy!