Healthy, Fresh & Fast

A recipe that boasts being healthy, quick to cook, and features market fresh yet easily obtainable ingredients is a *perfect* candidate for January's first Magazine Monday. And it's even better when the final product tastes even better than it looks. Bon Appetit!

Grilled Tilapia with Smoked Paprika and Parmesan Polenta
adapted from Cooking Light, January/February 2008, p. 168

2 cups lowfat (1%) milk
2 cups water
1 cup polenta
1/4 teaspoon salt
1/3 cup grated Parmeggiano-Reggiano

1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
4 6-ounce fillets tilapia

Bring milk and water to a boil in a medium saucepan.

While milk comes to a boil, combine oil, paprika, garlic powder, 1/4 teaspoon salt, and pepper in a small bowl, whisking to create paste. Rub both sides of fish evenly with spiced oil (I used a pastry brush here and it worked quite nicely, although it may now carry a permanent orange tinge from the paprika). Set fish aside.

When milk/water comes to a boil, gradually add polenta, stirring constantly. Reduce heat and cook 5 minutes or until thick, continuing to stir constantly. Stir in 1/4 teaspoon salt. Remove from heat and stir in grated cheese. Cover to keep warm.

Heat a large nonstick grill pan over medium-high heat. Add fish to pan. Cook 4 minutes per side, or until fish flakes easily when tested with a fork.

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