Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Name: Grilled Tilapia with Smoked Paprika and Parmesan Polenta
Yield: 4
Ingredients: 4 c. fat-free milk; 1 c. quick-cooking polenta; 1/4 tsp. salt; c. grated Parmesan cheese; 1 1/2 tbsp. olive oil; 1 tsp. smoked paprika; 1/2 tsp. garlic powder; 1/2 tsp. salt; 1/4 tsp. Freshly ground black pepper; 4 tilapia fillets; Cooking spray

Published: Feb 24, 2012

Be the first to review!

Yields:

4

Cal/Serv:

422

Jump to recipe

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

Advertisement - Continue Reading Below

Ingredients

Polenta:

4 cups fat-free milk
1 cup quick-cooking polenta
1/4 tsp. salt
cup grated Parmesan cheese

Fish

1 1/2 Tbsp. olive oil
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
4 tilapia fillets
Cooking spray

Directions

1. Step 1To 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.
2. Step 2To 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.