Tilapia Tostadas with Lime Cream Sauce

Tilapia with Lime Cream Sauce
-Heather W.

1 lb. fresh tilapia or cod fillets
1/2 teaspoon chili powder
1 lime, halved
1/2 cup sour cream
1/2 teaspoon garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced
1 cup cherry tomatoes, quartered

Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, and lime.

Broiled Tilapia Parmesan

Broiled Tilapia Parmesan
-Heidi P.

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise (You can also use plain yogurt or skip this if you're disgusted by mayo like myself.)
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
2 pounds tilapia fillets

Preheat your oven's broiler. Line a cookie sheet with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise (or yogurt) and lemon juice. Season with dried basil, pepper, and onion powder. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
 
I usually serve this with green beans that have been simmered in a little Italian dressing.  Yum!