Parmesan Tilapia: Pale but Passable

In order to help keep costs down, we’ve been buying our meat when it’s on sale or in bulk size packages. Consequently, we have a big box of tilapia taking up room in our tiny little freezer and it turns out that we’re not that fond of tilapia. Don’t get me wrong, it’s not BAD. It’s just not good. It’s one of those things that we kind of want to cover up most of the flavor. Of course, neither of us are fish fans, so that doesn’t help us any.

This week, when tilapia came through our meat rotation we went searching for a recipe and stumbled across this. This recipe had several things wrong with it (according to my picky taste buds, anyway), so here’s the recipe we ended up going with:

Parmesan Tilapia
5 tilapia fillets (4 ounces each)
1/2 cup grated Parmesan
1 cup Miracle Whip

1. Mix the Parmesan and Mircale Whip together. Set aside.

2. Place aluminum foil on a baking sheet. Spray with vegetable oil spray (like Pam). Place the tilapia on the aluminum foil. Season with salt and pepper. Broil for three minutes.

3. Remove from broiler/oven. Flip tilapia over and top with Parmesan mixture. Broil for another three minutes. Enjoy!

I ended up REALLY liking the sauce, but wishing that it was on something else. A tuna patty, perhaps, or maybe salmon. Just something else. Of course, it didn’t help that it didn’t LOOK appetizing (which, after thinking about it, wasn’t that surprising–after all, it’s a white sauce on a white fish). We’re not giving up on the sauce, but we’re going to move on to something else the next time tilapia rolls around for dinner. I would, however, be interested in knowing how people think this recipe tastes if they actually like tilapia.

To my readers: How important do you feel the LOOKS of food are to the TASTE of food?


About Dallas Funk

I'm a stay-at-home mom with two children (a seven-year-old son and a five-year-old daughter), 20+ years of writing experience, and a passion for food that has been developed over a lifetime of experimenting. Over the past 12 years of marriage, I have worked hard to learn all that I can to make my family all that it can be. My expertise has been primarily self-taught, allowing me to provide insights for the average person, whether they be an aspiring cook, a new mother, or a hopeful writer. I have studied and experimented with baking, cooking, budget meals, healthy and tasty alternatives to comfort foods, and even food photography. By combining my writing experience, my hard won cooking expertise, and my "everyman" outlook, I offer a special and unique slant to food and dining. In January of 2015, I will receive my MFA in Creative Writing, with a Popular Fiction specialty, from the University of Southern Maine's Stonecoast Writing Program.
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One Response to Parmesan Tilapia: Pale but Passable

  1. Pingback: Squash Casserole and Wisdom Teeth | Adventures of a Picky Eater

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