Rating: 4.5 stars
45 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

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

Marcia Smart
Recipe by Cooking Light January 2008

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
4 servings (serving size: 1 fillet and 1 cup polenta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Chef's Notes

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

Nutrition Facts

422 calories; calories from fat 21%; fat 9.7g; saturated fat 3g; mono fat 5.1g; poly fat 1.1g; protein 39.9g; carbohydrates 34.2g; fiber 4.1g; cholesterol 73mg; iron 1mg; sodium 751mg; calcium 414mg.
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