Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Oxmoor House
Discover the wonders of smoked paprika with this easy and economical fish dinner. Creamy polenta complements the full-flavored fish.

Yield:

4 servings (serving size: 1 fillet and 1 cup polenta)

Recipe from

Recipe Time

Hands-On: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 422
Caloriesfromfat 21 %
Fat 9.7 g
Satfat 3 g
Monofat 5.1 g
Polyfat 1.1 g
Protein 39.9 g
Carbohydrate 34.2 g
Fiber 4.1 g
Cholesterol 73 mg
Iron 1 mg
Sodium 751 mg
Calcium 414 mg

Ingredients

Polenta:
4 cups fat-free milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup (1 1/2 ounces) grated Parmesan cheese
Fish:
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
Cooking spray

Preparation

To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.

To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Note:

The tilapia can be prepared either in a grill pan on the stove or over the coals on an outdoor grill.

Marcia Smart,

January 2008