I probably eat it five times a year.
Did you know you are supposed to eat fish 2-3 times per week?
One of those portions should be oily fish.
I didn't realize there was an oily fish. I just knew I liked boneless white fish.
Halibut, talapia, or cod.
So what is oily fish?
Okay, what about mercury? All fish have mercury, but some have more than others. Check here for a complete list from Dr. Oz.
I just discovered that I should have canned tuna three times or less per month. Why? Because it is high in mercury. I have a case of the stuff in my storage room downstairs and guess what? It only has a shelf life of two years.
To introduce more fish into our diet, I got a box of individually frozen tilapia from Costco. Now what?
Look up some recipes on the Internet. I like finding recipes that have ratings/reviews from people who have actually made the recipe and eaten it.
I stumbled upon Rachel Ray's Parmesan-Crusted Tilapia. There were only 23 people who rated the recipe, but it received high marks. Looks like a very simple recipe with four ingredients: fish, paprika, parmesan, and parsley. Oh, and count the olive oil and lemon wedge. Looked too easy to be true, but here goes...
In a separate bowl, I combined the paprika, parmesan and parsley.
I didn't have 1 T. fresh parsley, so I used 1/2 T. dried.
this looks like a lot of paprika.
I'm not sure how this is going to turn out...
Put it into a 400ºF oven and cooked it for about 20 minutes. If you have fresh or thawed out fish, it will only take 10-12 minutes.
Crispy, cheesy, flaky fish. Too easy, too good to be true, but it is!
Now this, I can eat twice a week. What is YOUR favorite fish recipe?
Rachel Ray's Parmesan-Crusted Tilapia
Labels: Main Dish