Parmesan Crusted Tilapia

Parmesan Crusted Tilapia

Serves 2

Five Ingredients

2 6 oz tilapia filets

2 T Cajun seasoning

½ cup quick-cooking grits

2 cups whole milk

4 oz Parmigiano-Reggiano cheese, freshly grated

From the Pantry

½ cup AP flour

3 T olive oil

Bring the milk up to a simmer over medium heat in a small sauce pot. Add the grits and whisk vigorously for 1-2 minutes. Cover and simmer for 5 minutes total or until they have absorbed all the milk. Add half the parmigiano and stir to combine. Season to taste with salt and pepper, cover and set aside.

Add the flour, Cajun seasoning and remaining parmigiano to a plate and use a fork to mix thoroughly. Add a drizzle of olive oil to the tilapia and use your hands to coat them. Bread both sides of the tilapia in the seasoned flour mixture, pressing the filets down to ensure a thorough coating. Set aside.

Add the remaining olive oil to a skillet over medium high heat. Cook the tilapia for 2-3 minutes a side or until golden brown on the outside and just cooked through (150-160 F) in the middle.

To serve, plate up half the grits as a wide base. Add a tilapia filet and optionally garnish with more Cajun seasoning, parmigiano and the seasoned oil from the skillet. Other great garnishes would be a slice of lemon or some fresh herbs. If the grits get too thick, add a splash of milk to loosen them up for plating.