Broiled Tilapia Parmesan

½ c Parmesan cheese

¼ C butter, softened

3T mayo

2T lemon juice

¼ tsp. dried basil

¼ tsp. black pepper

1/8 tsp. onion powder

1/8 tsp. celery power

2 lbs. Tilapia filets

Preheat your oven’s broiler. Grease broiling pan or line pan with aluminum foil.

In a small bowl, mix together cheese, butter, mayo, lemon juice, and seasonings. Set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove fillets from oven and cover them with cheese mixture. Broil 2 min.  or until topping is browned and fish flakes easily with a fork. Be careful to not overcook.

Oven Roasted Salmon

Ingredients

• 1 whole Side (about 2 1/2 To 3 Pounds) Salmon
• 5 Tablespoons Pure Olive Oil, Divided
• Salt And Ground Black Pepper
• 2 pounds Fingerling Potatoes Or New Red Potatoes, Halved
• 2 pounds Asparagus, Tough Ends Snapped Off
• 6 Tablespoons Extra Virgin Olive Oil
• 1/4 cup Each Parlsey And Dill Leaves, Chopped Coarse, Plus Extra Sprigs For Garnish
• 1/4 cup Capers
• 2 teaspoons Caper Juice
• 3 Medium Scallions, Sliced Thin
• 1-1/2 teaspoon Finely Grated Lemon Zest; Remaining Lemon Cut Into Wedges For The Platter

Preparation Instructions

Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.
Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.

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Trout or Tilapia Almondine

Ingredients:

2 large trouts  or 4-6 tilapia filets
3/4 cup flour
1/2 cup milk
1 pinch seasoning salt
1 pinch pepper
2 Tablespoons butter
Juice from 1 lemon

1/2 to 3/4 cup sliced almonds
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt
3 Tablespoons butter, cold


Directions:
Prepare two pans for breading trout. One pan needs milk and the other needs the flour mixed with a pinch of salt and pepper. Heat oven to warm about 175-deg F. Heat large skillet and two tablespoons butter to medium high. Place filets one at a time in milk, drain and dredge in seasoned flour, then put in hot skillet. You do not want to burn the butter. Adjust heat and cook both sides of trout until golden brown and cooked through. Remove trout and place on sheet pan. Keep warm in oven.

In the skillet you were just using add 1 tablespoon of butter and almonds. Adjust heat to lightly brown almonds without scorching or burning the butter. Add Amaretto, and lemon juice. Bring to a simmer. Add parsley and salt. Cook 30 seconds and remove from heat. Pull trout from the oven and place on plates or serving platter. Spoon mixture over trout filets.

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