Grilled Tilapia with Smoked Paprika and Parmesan Polenta

I only made the fish part - it was easy and good from the grill.

I make this dish constantly. I love it. It's light and healthy and easy. I serve it with a side of steamed vegetables and I am very happy person!

Don't like the seasoning mixture, too much paprika

Served with grilled vegetable salad instead of polenta. Very good.

Very quick to put together and the fish had a nice smoky flavor. I used the pumpkin-sage polenta recipe instead of the plain one since many said it was too dull. The pumpkin-sage polenta went nicely with the fish. I will make this again for sure.

Family loved it. Took longer to find the recipe than it did to actually prepare everything. Within 10mins, had the tilapia, cheesy grits (didn't have actual polenta), and steamed broccoli done. Everyone (including my godson) love it all.

Good tasty and super easy.

The griilled tilapia recipe was amazing, dinner was delicious! Thank you!

A little bit too salty for me. But otherwise, Its awesome! i didnt do the polenta. Just the fish by itself. This time gonna add some steamed broccolli for the side. Next time i might try making some Hollandaise sauce to go with it.

This was fantastic! I only had regular paprika and used lemon pepper. I didn't have polenta, but used organic macaroni and cheese as a substitute. Also added steamed broccoli as a side. My new go to fish seasoning.

The fish was simple, quick and delicious. I opted for whole wheat couscous instead of polenta and CL Grilled Zucchini with Sea Salt.

Dang, this fish was GOOOOOoood! I didn't bother making the polenta, just served it with a pear, goat cheese and romaine salad. GREAT light dinner. Husband loved it, too. Will definitely make again!

We really enjoyed the smoky flavor of the fish! I chose to couscous simmered in Chicken stock and added green peas and mint for my side just because my husband likes it better than grits/polenta. It's a keeper.

This was quick and easy to prepare. The polenta was just alright for my taste. My husband added salt, pepper and other cheeses to his polenta and loved it. His version is no longer healthy. I will make the fish again, but serve with a different side. Served regular broccoli as the vegetable side.

Great seasoning for mild tilapia. Served with whole wheat couscous, grilled zucchini, and grape tomatoes. (I'm not a fan of polenta.)

This is a great recipe. I was worried it would be too spicy for me, but it was great with the polenta. I would definitely make this recipe again. It was very quick and easy to make.

This is one of my favorite meals. The creamy and mild polenta is a great contrast to the spiciness of the tilipia. I used the long cooking polenta because that is what I could find in my local grocery store. I used parmesano reggiano and butter in the polenta.

The fish was delicious! A few notes: The 1/2 tsp of salt is a bit much in the rub...I would definitely cut the salt down to 1/4 tsp. I used our Cuisinart Griddler and it cooked quickly and perfectly. I substituted low-sodium chicken stock for milk in the polenta, which I found a little bland, even with the addition of pepper and romano cheese (I might have to add some crispy pancetta the next time around!).

Delicious! I love the combination of the smoky, hot tilapia and the creamy, cheesy polenta. I did add about 1/2 tbsp. of butter to the polenta and used freshly grated parmigiana reggiano (probably a bit more than the recipe called for). I also took the advice of another reviewer to use 2 cups water and 1 cup skim milk.

Made this tonight for dinner and we LOVED it. I thought the polenta was wonderful with the fish. I used the quick cooking polenta and added a bit more cheese AND 1 tablespoon of butter to the polenta after it was cooked. I served the fish over the polenta - then mixed baby arugula, minced garlic, olive oil and a squeeze of fresh lemon juice and topped the fish with the salad mixture. Gave the entire dish a squeeze of lemon and served. It was beautiful on the plate and delicious. A nice dish for guests!

So easy

Loved the fish! Easy to prepare and flavorful. The smoked paprika really made the difference. Didn't make polenta, but subbed pearled couscous mix. My boys and I liked it, picky husband and daughter not so much. For them fish only comes in sticks or deep fried. Oh well, I tried!

I can't say anything about the polenta (I'm not a fan), but the fish was fabulous. This recipe has great flavor and is so easy and quick to make. This is one of my go to dishes. It is easy to over cook the fish, so keep an eye on it.

Simple, quick & easy. We always cut tilapia filets in two, to avoid overcooking the much thinner side. The recommended sauteed broccoli rabe was very good but maybe a little too assertive?

This was fabulous. I loved the flavor of the smoked paprika. I made couscous (duded up) to go with instead of polenta.

The fish came out fabulous. Even my picky kids, ages 7 and 9 raved about it. Will definitely make again. Made it with pearly pesto couscous instead and served broccoli.Super quick too!

GREAT meal. The marinade/sauce for the fish is super easy and adds the right amount of flavor without overpowering the fish. We served with green beans and polenta, although I'll probably make couscous on the side for the next time. Definitely on my list of go-to's.

This is fantastic! I doubled the spice rub as suggested by other reviewers and it formed a quasi-crust that was delicious. I am a big fan of Polenta/Grits when done right. Try 2 C water + 1 C FF Milk per cup of dry polenta. Watch the salt and add as you taste. A little bit of butter goes a long way, but adding it will make the world of difference (polenta without butter will be very bland). This will be repeated!

I loved this dish! After reading the reviews, I chose not to make the polenta but served the fish over brown rice instead. I used 1 lb of frozen tilapia, thawed, and the rub was just the right amount. My fillets must have been smaller than the recipe called for, because I only needed to cook 1-2 min each side. I made Asparagus Spears With Garlic Aïoli (Oxmoor House Jan 2001) for a side and used the smoked paprika on that as well. A nice glass of chardonnay finished off this wonderful dinner.

Very very good dinner! We did a modified spice version on the fish (more of a cajun feel). It was a fantastic combo with the polenta. The veggie we did was chard. Will definitely make this one again.

I risked making fish on a night that The Packers were playing - my Boyfriend would rather eat burgers on such a night but boy he raved about this Tilapia.We have never tried Polenta before so I hedged my bets and served with roasted veggies - simply delicious and so easy to make!

Fish was great - love the smoked paprika! Polenta, forget it. We boiled the milk and spent 20 min. waiting for it to "thicken." Ended up throwing out the whole mess. Obviously we did something wrong, but we still don't know what it was. Won't be making this again, but glad to discover smoked paprika.

The tilapia is excellent but the polenta... no. I recommend having some sort of potatoes instead. Just a personal preference, though, and maybe we didn't do it quite right (although we followed the recipe). We served with creamed spinach. We will use leftovers for yummy fish tacos!

The tilapia was excellent! I don't usually cook fish but I wanted to give it a try and this recipe was awesome and really easy. I didn't have any polenta so I substituted with something else so I can't comment on that part. But the fish? Awesome!

Excellent recipe. For the polenta I used half milk and half low-sodium chicken broth. I think this along with freshly grated parmessan offers the best flavor. The rub for the fish was just enough flavor without being overpowering. As with most of my cooking I did cut back on some of the salt recommended. At first I didn't think the rub would be enough to cover the fish but by using my hands to rub in it worked out perfectly. I definately will be making this again along with recommending to my friends.

We liked but didn't love this. The tilapia tasted salty to me, and I much prefer it cooked other ways. My husband thought the polenta was bland and we ended up throwing out the leftovers.

This is by far one of our favorite meals. The smokey flavor of the paprika can't be beat.

Great flavorings with the tilapia. The polenta is a little plain per the recipe. I added a little more salt after test-tasting. Overall, a dish I would serve to company.

so easy and filling too. my husband loves this dish and i love that the ingredients are always on hand.

I used regular polenta because I prefer the texture and didn't mind spending an extra 5-10 minutes. I was able to slowly simmer the polenta while doing everything else. I love smoked paprika, but I felt that it did very little to enhance the flavor of the tilapia. I even added a little bit of onion powder to the seasoning mix, but it did little to brighten up the blah. So, the pairing of a very "blank canvas" (the polenta) with this also very mild seasoning on the tilapia made for a very bland combo. I served this with a side of steamed greek-seasoned spinach -- incidentally the spinach out-flavored everything else about the meal. It did all look nice on the plate, though.

The ingredients are in my kitchen stock, quick cooking and delicious as well as nutrious; being a fish lover, I will prepare this often for myself and guests. I love chopping cilantro to place around the fish!