PAULA'S TILAPIA FROMAGE
1 tablespoon butter
3 1/2 ounces onion, chopped (about 1 small-medium)
4 ounces Monterey jack cheese, shredded
1/2 cup mayonnaise
Dash hot sauce
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon onion powder
Red pepper flakes, to taste
8 tilapia fillets (about 2 1/2 ounces each)
4 tablespoons cold butter, cut into 16 pieces
SautÚ the onion in 1 tablespoon butter in a small skillet until soft. Transfer to a medium bowl and let cool slightly. Add the cheese, mayonnaise, hot sauce and the seasonings; mix well.
Place the fish on a foil-lined rimmed sheet pan. Top each piece with two pieces of the cold butter. Bake at 350║ about 10 minutes or until almost done. Divide the cheese mixture evenly among the pieces of fish; spread to cover the tops. Bake another 10-15 minutes until the cheese has melted and browned slightly. If you want the topping to brown a little more, put the fish under the broiler for a minute or two, watching it closely.
Makes 4 servings
Per Serving: 438 Calories; 45g Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This is adapted from Paula Deen's Grouper Fromage recipe. I cut back on the topping mixture because tilapia fillets are smaller than grouper fillets. I also eliminated the lemon because I don't like lemon with fish.
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