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Recipe for Grilled Tilapia with Smoked Paprika and Parmesan Polenta

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This tilapia recipe was featured in the George Foreman weight-loss web show, Knock Out the Fat With George. It uses smoked paprika, a staple in Spanish cuisine. According to George Foreman, a serving of this recipe contains 442 calories, 9.7 grams of fat, 40 grams of protein and 4.1 grams of fiber. The contestants on the show used two of the newest George Foreman grills, the G-Broil and the 360, but you can use any indoor grill for this tilapia recipe. The recipe is used with permission from George Foreman.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • ****For Polenta****
  • 4 cups fat-free milk
  • 1 cup quick-cooking polenta
  • 1/4 teaspoon salt
  • 1/3 cup (1 1/2 ounces) grated Parmesan cheese
  • ****For Fish****
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) tilapia fillets
  • Cooking spray

Preparation:

  1. 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.

  2. To prepare the fish, heat a large nonstick grill. 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 grill; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

This recipe for Grilled Tilapia with Smoked Paprika and Parmesan Polenta serves 4 people.

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