tilapia with bubbly-cheese topping....
 

Ingredients:

• tilapia filets (8-10)
• 1/2 cup mayonnaise
• 1/2 cup parmesan cheese
• 2T lemon juice

Mix together the mayonnaise, parmesan cheese, and lemon juice.

Place the tilapia filets on a foil-lined cookie sheet and place 4" under the broiler until fish flakes easily and looks done (about 5 minutes for very thin filets). Remove from oven.

Top each filet with the mayo/cheese/lemon juice mixture (spreading to cover the entire top). Place under the broiler and broil until the topping turns brown and bubbly.

Serve.

I found this very, very tasty, but will play with the proportions of the mayo and cheese - it tastes kind of salty. Both my husband and son said it was a defintie repeat! The foil lining allows you to simply throw the whole mess into the trash - no cleanup!

I will give it a try tonight, sounds really yummy. Thanks!

sounds great. Do you use storebought mayo?

I love tilapia, will give that a try :)

I will try it with Hellmann's since I don't really know how to make mayo from scratch.

duchesse,

mayo from scratch is the easiest thing ever if you have a blender (I use a blender stick thingie). The usual recipe starts with two egg yolks but I just pop a very fresh whole egg into the blender, add a teaspoon of good dijon mustard, and a generous shot of olive oil (for the taste, you can use any good neutral oil). Blend and then add as much neutral (not olive) oil as needed in a slow stream while still blending, until you have the desired consistency. This thickens up a little in the fridge.

Works like a charm, I use grapeseed oil at the moment.

dhania

Thanks Dhania,

I might try making that too :) I wonder how the fish would be if I added some grated garlic and like a tbsp. of finely chopped parsley. Parsley would definitely make it quite appealing to the eye, and I love garlic.

Thanks again,

maggie

I don't add oil to start. Instead just start blending the egg yolks (for a richer mayo) or a whole egg. Then I use either store bought or dry mustard, and some vinigar. I found that apple cider vinigar makes a great spicy mayo, close to a mild mustard.

Then while blending, very slowly drizzle in the oil. The slow drizzle is important for emulsifying. Otherwise the molecules don't combine and you are just left with eggs and oil, instead of mayo.

There are recipes on here, and on the web over all. Alton Brown on good eats also had a great episode on the science behind making a great mayo.

Storebought mayo has alot of stabalizers and preservatives. This means you can make a tuna salad samwich and keep it safely in a lunch box. Homade mayo however is much less stable and really needs to be refridgerated.

Hi LadyBelle,

I will check the food network's website to see if they have any information about the mayo show. I like his shows as they are very, very informative. I love to make homemade things, especially when I am entertaining which I do a lot.

Thanks for your recipe :)

maggie

We had this for dinner tonight, it was soooo good! The only thing I did differently is I put the mayo on the fish without precooking it first. I am planning to make this again on Friday, I think it's a good idea to put it under the broiler first.

As for the mayo, I used Hellmann's and added fresly grated garlic, hot sauce, tiny bit of lemon juice and parmesan of course.

Thanks for this recipe again.

yummy. i do this alot. sue

Making it tonight. Sounds tasty. Did some chicken like this a few nights ago, but I think the Tilapia will be better.

Made it, liked it. Next time cutting down the lemon juice but it was nice.