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Wednesday, November 17, 2010

Athena's Tilapia in Sour Cream Parmesan Sauce

Athena's Tilapia cooked in Sour Cream Parmesan sauce.

(Ma's Recipe, made for Grouper)(Cleopatra Maltezo Marler, mother of Capt. Ben Marler of Destin, FL)(pictured g. granddaughter Christina Victoria Cole and husband, Seth Cole, of Destin on their wedding day)

For 2 Tilapia (or any white fish such as grouper) filets, on an oiled baking sheet

Mix well in a small bowl about 1/2 c. Sour Cream, Salt and Pepper to taste, and a few drops of Tobasco sauce. Then "frost" the fish filets with it, covering completely (use up all the sour cream mixture). Sprinkle liberally with Parmesan cheese, and garnish with Dill sprinkled lightly over the cheese (optional). Pretty, and adds some flavor, too.

Broil on LOW, for about 7-8 minutes for each inch of thickness of fish. Keep checking by flaking meat with a fork, until done. (If you don't have Low Broil, you could improvise with 450 Bake and brown slightly under broiler afterwards)

DELICIOUS, and Restaurant Worthy.

Serve with bread or dinner rolls, Pilaf (rice cooked in broth or with a bouillion cube) or Buttered Rice, and maybe a canned vegetable like chilled asparagus with lemon. Or a salad. Note: I make perfect microwave rice by cooking 2 c. water, 1 c. rice, Uncovered in microwave for 14 minutes. If you cover it, it will run over. Fast and foolproof. Flake and serve.

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