Grilled paprika tilapia

My name is Heather and I’m addicted to cookbooks.

There’s a help group for that, right? If so, I may need to sign up. This summer I bought a pile of cookbooks at at a flea market and a few weeks ago I added to my collection thanks to Goodwill Books. Really, it’s thanks to Goodwill Books and Amazon teaming up to allow an easier search of their inventory, complete with pictures of the cookbook covers. Because when you have as many yearly editions of Cooking Light as I do, you really have to rely on the cover photo rather than the year. It’s a sickness and when they’re tempting me with a year of recipes for less than a dollar, I find it easy to succumb.

 

 

$15 later (thanks to shipping) I had 5 or so new books headed my way. I was pleasantly surprised with the condition of the cookbooks, save for the Cooking Light Grilling book that was clearly handed to a toddler along with a pen. Thankfully the cover took the brunt of the abuse.

By far my favorite snag for the entire year is Cooking Light The Essential Dinner Tonight Cookbook. It has more 350 meals that can be made in 45 minutes or less. Holla!

 

 

For the first attempt from this tome, I set aside my disdain for 5-ingredient recipes in good faith that tilapia smeared with paprika would never let me down. And it didn’t. This recipe is definitely a keeper.

As for the stack o’ cookbooks, it’s beginning to get a little embarrassing. I haven’t really firmed up my resolutions/personal challenges for the year but I think refining my cookbook collection needs to be on the list.
 

 

Grilled Paprika Tilapia
From Cooking Light’s Grilled Tilapia with Smoked Paprika and Parmesan Polenta

 1 ½ Tbsp olive oil
1 tsp smoked hot paprika
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
3 tilapia fillets

Coat a grill pan with cooking spray and heat over medium high heat. Combine olive oil and seasoning in a small bowl. Pat tilapia fillets dry and coat with seasoning mix. Grill on each side for 4 minutes or until fish is cooked through and flakes easily with a fork.

Serve with: couscous and sauteed broccolini or pull together the Parmesan polenta included in the link to the original recipe. We’re not big polenta fans, so the couscous was a nice substitute.

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