Grilled Tilapia with Smoked Paprika and Parmesan Mashed Potatoes
18 Jan 2012 9 Comments
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!
Fish Tacos with Tangy Guacamole
11 Jul 2011 10 Comments
in Fish Tags: fish tacos, tangy guacamole, tilapia
There I was, driving through the Fenway on my way to work, when this billboard enters my view: FISH TACOS. “Yuck! Fish in tacos?! Really? Gack.” That reaction can be chalked up to a childhood aversion to all things fishy — undoubtedly a result of being required, by a well-meaning neighbor, to watch him gut his fresh catch. I like fish now, really, but it seems that my 12-year-old self still has some influence.
Eventually, that knee-jerk reaction to the billboard was replaced by curiosity, as this dish started popping up everywhere — food blogs, restaurant menus, Facebook, and the like. I made the resolution to make them myself and see what all the fuss is about. The internet is chock full of 10,000 versions for any dish you might want to make. When it comes to fish tacos, for instance, Bobby Flay grills it, Rachael Ray uses mangoes, and Giada adds wasabi. The options are deliciously endless. So, I took a few ideas from here and there, and came up with something I thought would be flavorful enough for me, yet not scare the meekest of my victims – ah, I mean my kids.
This recipe could use just about any type of fish that you like. I used tilapia, a mild-tasting tender white fish, but could see this working easily with firmer fish such as snapper, tuna, salmon or mahi mahi. Change the type of pepper you use, if you like more heat — the Anaheim pepper is quite mild, about half the spice of a jalapeno, according to this cool chart . And, the guacamole absolutely makes this dish so don’t skip that part! Next time I may add some crunch — a cabbage slaw, perhaps?
So, here it is — a dish that my 12-year-old self would never, ever have considered eating, never mind making from scratch. Tonight, my younger son, who happily wolfed down two of these tacos, said, “Mum, you know how you were making chili, like, all the time? Can you make these all the time instead?” Much to my surprise, we ALL loved them and will surely be adding this to our top 10 list.
Fish Tacos with Tangy Guacamole
Serves 4
2 ripe avocados
1/4 c. light sour cream
2 T. minced red onion
2 T. chopped cilantro
juice of 1-2 limes
salt & pepper to taste
1 lb. tilapia, cut into large chunks
1 medium Anaheim pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1/2 medium onion, chopped
1 T. chopped cilantro
1 1/2 T. vegetable oil
juice from 2 limes
salt & pepper to taste
Flour tortillas
Spinach leaves
Shredded cheddar cheese
1) To make the guacamole, cut avocados in half, remove pit and scoop out the insides. Mash the avocado in a medium bowl with a fork or potato masher. Stir in sour cream, lime juice, onion, cilantro and salt and pepper to taste. Cover and set aside.
2) Heat the vegetable oil in a large skillet over medium heat. Add peppers, onions, and cilantro and saute for 1 minute.
3) Add tilapia and lime juice, and continue cooking, stirring occasionally, until fish is cooked through — about 10 minutes.
4) Spread a large dollop of guacamole on the flour tortilla, add fish mixture, and top with spinach and shredded cheddar
.
Roll up and enjoy!
