Broiled Crusted Parmesan and Lemon Trout, or Tilapia, or Chicken!

So after 4 years of marriage this past month we finally bought a tent! Our new favorite thing to say is “We’re tent owners!”

My husband loves it because he says, “Now if anything crazy were to happen, we could live in our tent, and I could fish for food!” He feels good knowing that he is the provider.  And honestly, after he brought home three brown trout that we turned into this Broiled Parmesan and Lemon Trout, I feel good knowing that he is the provider! This stuff is to die for, and I’m pretty sure if all of our other food was destroyed I could live on Broiled Parmesan and Lemon Trout indefinitely.

So, hopefully we are getting our camera back this week fully repaired from“the accident. In the mean time, this is another one of mels awesome pictures, that I will replace with my own next week! She made this with chicken, and I think she adapted the recipe from this allrecipe’s recipe, which was made with Tilapia, and now we know that it also works on trout! “What?” (said in a high pitched voice).  Awesome.

Broiled Crusted Parmesan and Lemon Trout, or Tilapia, or Chicken

Print recipe with picture here

Print recipe here

1/2 cup freshly grated Parmesan cheese
4 tablespoons butter, softened
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice (from about 1 lemon)
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder                                                                                               2 pounds trout filets (or 2 pounds of chicken, or 2 pounds tilapia)

Preheat your oven’s broiler. Grease a broiling pan or line a baking sheet with aluminum foil and lightly coat with cooking spray.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Stir in the dried basil, pepper, salt, onion powder and garlic powder. Mix well and set aside.

Arrange the filets in a single layer on the prepared pan. Lightly season each side of the fish with salt and pepper. Broil a few inches from the broiler element for 2-3 minutes (more time for chicken, less for really thin filets). Flip the filet over and broil for 2-3 more minutes, until mostly cooked through. Remove the baking sheet from the oven and spread an equal amount of the Parmesan mixture over the top of each filet. Broil for another 2-3 minutes until the topping is golden and bubbly and the fish is completely cooked through. Serve.

Recipe adapted from melskitchncafe and allrecipe’s recipe

This entry was published on June 20, 2012 at 3:23 pm. It’s filed under Main Dish, Uncategorized and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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