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Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Grilled Tilapia with Smoked Paprika and Parmesan Polenta
Oxmoor House
Hands-On time 15 mins
Total time 30 mins
Yield

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

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

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

Nutrition 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

How to Make It

  1. 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.

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  2. 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.

Cook's Notes

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