Mediterranean Herb Crusted Tilapia

My son really doesn't like fish all that much, but this he loved.  And I have to admit, it was truly tasty!  I had two servings myself!

1 teaspoon minced garlic (dried)
1 teaspoon marjoram leaves
¾ teaspoon ground mustard
¾ teaspoon basil leaves
¾ teaspoon oregano leaves
½ teaspoon coarse ground black pepper
6 tilapia or flounder fillets (about 1 ½ lbs)
½ teaspoon salt
1/3 cup butter, melted or olive oil
1 ½ cups chopped fresh spinach leaves
¾ cup panko bread crumbs
1/3 cup finely chopped red bell pepper
3 tablespoons shredded Parmesan cheese

1. Place fish on foil lined shallow baking pan. Sprinkle with salt. Mix butter and all of the spice in medium bowl. Brush fish with 1 tablespoon of the seasoned butter.

2. Stir spinach, panko, bell pepper and Parmesan cheese into remaining seasoned butter. Divide mixture evenly among fish fillets, pressing lightly so mixture adheres to top of fish.

3. Bake in preheated 400 oven 15 minutes or until fish flakes easily with a fork.

Serves 6

Cheese Crusted Fish with Creamy Grits

This has been the best meal we've had all year!  I was amazed at how good this meal was, and it was such a simple recipe.

Cheese Crusted Fish

1/4 cup flour
1/2 cup egg substitute (or 2 large eggs, beaten)
2 cups crunch cheese flavored corn snacks (such as Cheetos)
Large ziptop bag
1 cup panko bread crumbs
2 teaspoons dried parsley flakes
1/2 teaspoon ground coriander
1/4 teaspoon pepper
4 firm, white fish fillets (like tilapia or cod), 20-24 oz; thawed
2 tablespoons canola oil

1.  Place flour on plate (may be paper); places eggs in shallow bowl.  Place cheese snacks in large ziptop bag; seal tightly and crush with fingertips until ground finely.  (I cheated and used a food processor.)  Add panko, parsley, coriander, ad pepper; mix until well blended.  Place mixture in a second shallow bowl.

2.  Dip each fillet in flour (coating both sides); shake off excess.  Dip each fillet into egg (allowing excess to drip off).  Finally, dip into crumb mixture (coating both sides); press with fingertips to coat evenly.

3.  Preheat large saute pan on medium 3-4 minutes.  Place oil in pan, then add half of the fish fillets; cook 3-4 minutes on each side or until golden and crisp.  Place on paper towels to drain.  Repeat with remaining fillets; add a little more oil, if needed.

Serves 4
Calories:  440; Fat:  18g; Cholesterol:  55mg; Sodium:  430mg; Carbs:  33g; Fiber:  2g; Protein:  35g

Creamy Corn Grits

1 (14.75oz) can cream style corn
2 1/2 cups water
2 tablespoons unsalted butter
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup plain yellow corn meal
1/2 cup shredded sharp Cheddar cheese

1.  Combine corn, water, butter, seasoned salt, and pepper in medium saucepan; bring to a boil on high.

2.  Add cornmeal, whisking constantly, until blended.  Reduce heat to low; cook 8-10 minutes, whisking often, or until thickened.

3.  Stir in cheese until well blended.

Serves 8
Calories:  150; Fat:  6g; Cholesterol:  15g; Sodium:  300mg; Carbs:  21g; Fiber:  2g; Protein:  4g