- Recipe Index
- Request Prayer
- Contact Us
- Our Sponsors
- Tell us your Book Story
- About Us
- Our Aprons / Family History Stories / Our Fun Together
- Greenhouse Project
- WASH Project for Celebrations Book
- Cookbooks and Media Info
- Celebrations Book Launch Events
- TV and Online Interviews
- To purchase the book
Friday, January 30, 2009
Tilapia Brushetta/ Tilapia Parmesan
I try to incorporate a fish meal at least once a week in some way or the other. We really enjoyed both versions of the recipe. The first one is-
1-lb of any white fish, tilapia is nice and reasonable priced
1/4 c. pesto
3 plum tomatoes seeded and diced
1/2 finely diced red onion
2 cloves garlic, minced
1 tbsp. white wine vinegar
1 tsp. grated lemon peel
1/2 tsp. dried oregano
salt and pepper to taste
pinch of sugar
1/2 cup shredded parmaessan cheese
Thaw filets according to package instructions. Preheat oven to 350. Lay fillets on a lightly greased baking sheet. Brush tops with pesto. Combine tomatoes, onion, garlic, vinegar, lemon peel, oregano, salt, pepper and sugar in a large bowl.
Spoon tomatoe misture evenly over fillers and sprinkle with cheese. Bake for about 5 minutes, or until fillets falke easuly with a fork.
Alternate version and that is what the picture is.........top it pesto, with left over pasta sauce and a sprinkle of parmessan.
Either way it is tasty, low in fat and healthy.
Recipe source from the back of Highliner Frozen Tilapia fillets package.