Smoked Paprika Tilapia with Parmesan Polenta

This meal is simple yet combines many delicious flavors while putting the focus on ease of preparation. If you haven't used smoked paprika before, its an entirely different beast than the regular paprika you purchase at the grocery store. It's still relatively easy to fine, but make sure to search out the Spanish smoked variety. It really smells strongly of a rich, smokey flavor so it's hard to mistake! In this case, it's the main ingredient on the fish and lends it a tantalizing, savory taste so it's definitely necessary here.

Along with the fish, I made some simple polenta, left in its almost mashed-potato like form rather than trying to crisp it up into the polenta cakes you see more often at restaurants. (For those of you not familiar with polenta, it's a cornmeal grain originating in Europe but commonly used in this country in the South.) I also prepared a fresh caprese salad, utilizing delicious farmer's market ingredients that are impossible to beat!

Difficulty: easy
Time: 20 min
Cost: $26.11



Smoked Paprika Tilapia
Time: 15 min

Ingredients:
1.5 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1 lb tilapia

Get a grill pan heating over medium-high heat. As it's heating, mix together the 1 tbsp olive oil, paprika, garlic powder, and black pepper in a small bowl. Mix well and then spread evenly over the tilapia fillets.

Drizzle the remaining .5 tbsp of olive oil over the grill pan. Swirl and tilt to coat as much as possible and let the oil heat for another minute. Then, add the fish to the pan. Cook for about 5 minutes on each side or until done. Serve immediately.

Servings: 2
Serving size: 1/2 lb fish
Nutrition: calories 286; carbs 0g; fat 12g; protein 40g; sodium 80mg; iron 4mg

Parmesan Polenta
Time: 15 min

Ingredients:
4 c fat free milk
1 c polenta
5 tbsp grated parmesan, reduced fat

Get the milk boiling in a pot over medium high heat. Watch it carefully, as once milk starts to bubble at all it quickly boils over and ruins your stove- and often the ratio needed for the recipe as well.

When the milk is boiling, add the polenta slowly, whisking the entire time as you add it. Reduce the heat and let it boil lightly, just more than a simmer, for about 5 minutes. Whisk or stir the entire time. It will get quite thick.

When it's thick, remove from the heat and add the Parmesan. Stir to combine well and let the cheese melt. Cover and set aside until you are ready to serve so it doesn't get cold! (But don't leave it too long.)

Servings: 4
Serving size: about 1 cup
Nutrition: calories 274; carbs 48g; fat 2g; protein 13g; sodium 280mg; iron 11mg