Monday, April 11, 2011

Pecan Parmesan Tilapia

 

I made this dish this weekend and it will defiantly make the recipe book. I found it off of kraftfoods.com and tweaked it just a little. It turned out so yummy and it’s so easy to make plus I served it with kale chips.  Let me show you…

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Start by chopping your parsley and juicing your limes

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Mix together toasted pecans, parmesan cheese, lime juice and olive oil. Spread on top of your fish.

Bake for 10 to 12 min.

 

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Kale chips! These are so easy and you can get anyone to eat them. Even if they don’t like green veggies.

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Wash and dry your kale. Place on a cookie sheet and sprinkle with salt and parmesan cheese.

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Bake at 350 for about 10 min or until crispy. These are very easy to burn so watch them closely.

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I served the fish on top of brown rice cooked in chicken broth for some added flavor.

Pecan parmesan Tilapia

1 cup of brown rice uncooked

14 oz of chicken broth

1 cup of water

1/2 cup chopped pecans, toasted

1/3 cup grated parmesan cheese

1/4 cup chopped fresh parsley

3 tbsp. lime juice

1 tbsp. olive oil

4 tilapia fillets

Heat oven to 375 degrees. cook your brown rice as directed on the package using the broth and water.

Meanwhile, combine nuts, cheese, parsley, 2 tbsp of lime juice and oil. Place fish in single layer in shallow baking dish; spread with nut mix. Drizzle with remaining lime juice. Bake 10 to 12 min or until fish is done.

 

Keep it fun and healthy!

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