If you don't like fish, it sucks to be you. Then again, you may have tried fish, but it wasn't prepared well. You should give this recipe a try.
There's no breading in this recipe, that would be a no-no for the low-carb diet, but by using Parmesan cheese to coat the fish, you get a light breading-like crunch with every bite. And the best part - ZERO carbs! I also like to saute diced onion and Parmesan along with the fish, giving you a 'chips' kind of side. And don't do ketchup with this dish, try using Louisiana Hot Sauce instead! The flavor combination of the Parmesan cheese and Louisiana Hot Sauce is excellent!
Mike's 'Hot Parm Tilapia'
- Two Tilapia fillets
- One Tablespoon Cookies Flavor Enhancer, or your favorite rub
- 1/2 teaspoon black pepper
- Two Tablespoons Parmesan cheese
- One Tablespoon Canola oil
- Several dashes of Louisiana Hot Sauce
- 1/4 medium onion, diced
- 1/4 teaspoon garlic powder
Pull two Tilapia fillets out of the fridge, liberally coat with your favorite rub (I'm partial to Cookies Flavor Enhancer) some black pepper and half the Parmesan cheese on both sides. Place fillets in a large, hot, cast iron skillet that has just enough canola oil in it to coat the bottom - medium heat..... Throw in the diced onion, hit 'em with some black pepper, the garlic powder and sprinkle on the remaining Parmesan cheese. Flip the fillets after about 3 minutes and give the onions a stir. Cook for another 3 minutes or until the fillets and onion 'chips' look golden brown and delicious. Serve with Louisiana Hot Sauce to your liking.