Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Grilled Tilapia with Smoked Paprika and Parmesan Polenta Recipe
Oxmoor House
Discover the wonders of smoked paprika with this easy and economical fish dinner. Creamy polenta complements the full-flavored fish.


4 servings (serving size: 1 fillet and 1 cup polenta)
Total time: 30 Minutes

Recipe from

Cooking Light

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


4 cups fat-free milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup (1 1/2 ounces) grated Parmesan cheese
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


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.


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

Marcia Smart,

Cooking Light

January 2008
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