Parmesan Tilapia

I'm sharing another quickie meal that often makes an appearance in our home. I love it because it literally takes 30 minutes from start to finish for the entire meal. It's actually an adapted version of the Parmesan tilapia on allrecipes.com. I will admit it's not the most beautiful dish I've ever made, but the funny lookin' topping on the fish is what makes it so darn gooood.

You'll need:

• tilapia fillets (I only do 4-6 at a time since there are only 2 of us)
• old bay seasoning (optional)
• 1 tablespoon lemon juice
• 1/4 c. butter (softened)
• 3 tablespoons mayo
• 1/8 tsp. onion powder
• 1/8 tsp. celery salt
• 1/4 tsp pepper
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp crushed red pepper
• 1/2 tsp paprika
• 1/2 c. dried or panko bread crumbs
• 1/2 c. Parmesan cheese (and not the powdered kind they have at pizza shops, go buy a wedge of parm at the store and grate some- it'll change your life)

I know, I know - That's a bunch of seasoning! But trust me it's tastes scrumpy (that's my yummy-scrumptious hybrid)

So once you take every seasoning you've ever owned out of your cupboard.......

1.) Preheat the oven's broiler, line a pan with foil and spray some Pam on it. That could be a rap song....."just spray some Pam on it, dog, spray some Pam on it..." I know, no one says dog any more, except Randy Jackson, clearly rapping is not my gift.

2.) In a small bowl mix together the softened butter (I put it in the bowl first and microwave it for 5-10 seconds), mayo, Parmesan, breadcrumbs and lemon juice with the 8 million spices I made you take out of your cupboard! (pepper, basil, onion & garlic powder, celery salt, paprika and crushed red pepper)

3.) Arrange the fillets in a single layer on the pan (sprinkle old bay on one side of fish if using). Broil on top rack for 2 minutes, flip fillets and broil for 2 more minutes. Remove from oven and cover the top of each fillet with some of the mixture and place back in the broiler 2 more minutes or until the topping is browned and fish flakes easily. The topping makes like a spread so don't be afraid to get your hands dirty, I always start spooning some on then trying to use the back of the spoon to spread the mixture but every time, without fail, I get frustrated and end up using the kitchen tools God gave me! :)

I served this with sauteed zucchini and squash and Parmesan orzo.

see how the topping gets bubbly and crunchy?! mmmm....

Cheers!