Broiled Tilapia Parmesan

A wonderful friend (WENDY) turned me onto this recipe a week or so ago and I've been itching to try it. It's from a SparkPeople recipe, but I adjusted it a bit (go figure).



This served 3 of us, adjust as needed.

2 Tilapia fillets
2 Tblsp butter, softened
1/4 cup parmesan (don't go for that powdered stuff. Seriously)
1 Tblsp lemon juice
2 Tblsp mayonnaise
2 tsp PC Vegetable Seasoning Rub (I LOVE this stuff!)

Preheat broiler. Line baking pan with foil. Place tilapia fillets on the foil.

In a small bowl, mix up everything else, taste and adjust as needed for your taste, and put aside.

Pop fish under broiler for 2 or 3 minutes each side, until 95% cooked.

Pull it out and top with the parmesan stuff. Stick it back under the broiler to finish cooking and to melt and slightly brown the topping.

I served it up with browned butter brussels sprouts and some chopped tomato and cucumber salad (with a little salt, pepper, olive oil and a drizzle of balsamic vinegar) and a couple of black olives.

The President's Choice seasoning I'm talking about, I can't seem to find online, but it's a dry spice mixture of sea salt, brown sugar, roasted garlic, rosemary, black pepper, sage, lemon, parsley and bay. I found it beside the fish counter. It's not the kind with the spice grinder...it's a metal shaker canister. There was one for seafood as well, but it looked like they had very similar ingredients.



I had some key limes and ginger ale left over from Easter, and I'd bought 2 boxes of raspberries, so I thought I'd fix me a drink.

I threw the juice of 13 key limes, 25 raspberries, 2 Tblsp sugar and about 1/4 cup ginger ale into the blender and whirred it up. I filled half my glass with the juice and topped it off with ginger ale.

Quinn loved it. If only he ate his veggies that readily!

Key Lime Pie

Key limes. They rock. If you find these tiny gems in your supermarket, buy them. And make this.

Seriously.

The hardest part of this recipe is squeezing the limes. There are lots of tutorials and hints online. Some suggest microwaving for a few seconds, some suggest using a citrus reamer, some say the trick is a garlic press...I used our potato ricer (until I broke it) and then used the top of our plastic potato peeler and the raw power in my hands to get all the juice out.

These guys have seeds, so I juiced into a bowl and then strained into the measuring cup. I bought 2 - 1lb bags "just in case", and ended up using maybe 1 or 2 out of the second bag. I don't know that the juice from those extra couple of limes really made a difference, but whatever.

If you don't have key limes, you can use regular limes I'm sure...just don't use bottled lime juice. If you're going to do that, you might as well go ahead and buy yourself a frozen key lime pie. Just sayin'.



1 ready made graham cracker crust (or make your own)
1 14oz can sweetened condensed milk
4 large egg yolks
150 mL freshly squeezed lime juice (around 1/2 cup + 2 Tblsp)

Preheat oven to 350.

With a mixer, mix the sweetened condensed milk and egg yolks until light and creamy looking. Add lime juice and mix for about 3 minutes.

Carefully pour into crust and bake for about 15 mins. Chill for at least 8 hours. Filling will set as it cools.

Serve with fresh whipped cream.