Tuesday, March 13, 2012

Cook Once - Eat Twice: Baked Parmesan Tilapia/Corn & Potato Chowder



Double your pleasure...
Double your fun...
(Can you hear the music playing?=)

Today you get a 'bonus' recipe - it's a TWOFERONE.

Do you like fish?  Or hate it?  Do you only eat it out because you can't stand the odor in your kitchen when cooking it?

Let me tell you - this fish isn't 'stinky' like some, and is oh so delicious...light and buttery actually.

This is such a great way to serve tilapia - TWO WAYS!
(Don't want you to forget that part!)

These marvy dishes from my sweet friend Tonya at
4 little Fergusons. Her recipes have proven to be NO FAIL!

Since making these recipes, I've seen similar ones for baking the fish at other blogs.

A 4-ozs. serving of tilapia has 108 calories, 1.9 gr. of fat and it's a good lean source of protein.  
Even for those who may not be giving up red meat for Lent, you'll want to add these recipes to your collection. 

What a 'catch' this recipe is! {grins}

We love fish - my husband is very particular about how his fish is prepared, so I was really pretty excited when he told me "That was REALLY good" after enjoying this yummy meal. (He likes his fish drier, so I did cook it a few minutes longer than suggested)

We lived in Alaska for 8 years, and got very spoiled enjoying the freshest and tastiest of fish, so I think it's safe to say when we really like another fish dish, we can guarantee it's gonna be delicious!

Give this a try - it's easy, very tasty and healthy for you too!
Serve fish with pan drippings on top of fish, over a bed of wild rice and a veggie.

(I served ours with oven-baked sweet potato fries and a side salad)


If we hadn't been so full, both of us would have loved to enjoyed the meal again right then!

If your family is larger (more than 5) you may want to double this first recipe.

BAKED PARMESAN TILAPIA

1/2 c. grated parmesan cheese (from the can, not fresh)
1/4 c. butter
3 TB. mayo or Miracle Whip
2 TB. lemon juice
1/4 tsp. basil
1/4 tsp. black pepper
1/8 tsp. onion salt
2 lbs. tilapia

Mix ingredients (except for fish) together; set aside.

Grease pan (I lined with non-stick foil) and evenly place the fish on top. Broil on the top rack for 2 - 3 minutes.  Flip, repeat, and broil
2 -3 minutes longer.

Spread the top side of fish with the butter mixture.  Broil 2 - 3 minutes more or until golden brown. 

With the leftovers you can make....TADA!


CORN AND POTATO CHOWDER WITH TILAPIA

3 Tablespoons Butter
4 Garlic Cloves, Pressed
1 small Red Onion, Diced
1 Red Pepper, Diced, optional
1/4 c. All-purpose Flour
2 cups (fat free) Half-and-half
2 cups Low Sodium Chicken Broth
2 cans (15 Ounces each) of Corn
3 cups cubed Potatoes, Skins On
3 oz package of Pre-cooked Real Bacon Bits
1 tsp. Salt
1/2 tsp. Pepper (we like more)
1/2 tsp. Garlic powder
2 cups Shredded Cheese, like Cheddar or Colby Jack
(I used a reduced sodium just-as-good substitute for Velveeta instead)
Leftover Parmesan Tilapia, warmed

Melt butter in your soup pot over medium heat. Add garlic, onion and pepper and cook until tender, about 7 minutes. Add flour and stir until combined. Slowly add half and half, stirring well after each addition, making sure it’s thick before adding more. Then gradually add in chicken broth. Stir in corn, potatoes, bacon, and seasonings. Cook, stirring occasionally until potatoes are tender, about 45 minutes.



When potatoes are tender, add cheddar cheese to the soup and stir until cheese is melted. Pour desired amount of soup into bowls and top with shredded tilapia.

I wasn't reading the directions and added the fish to the chowder, then topped it with bacon - either way you fix it, you're sure to enjoy it.