Tempting Tilapia Here's one of my favorite fish dishes. And you guessed it. It contains mayonnaise and onions. Green onions. This dish is adapted from a very old cookbook I have. It's called The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. I checked in Amazon.com and you can still buy used ones. They are from 1985. The original dish was made with sole. I have adapted it to the readily available and popular tilapia. I've added a few of my own twists just to "Zola-fy" it. Serves 4 4 fresh tilapia fillets 2 Tbl lemon juice 1/2 cup of grated Parmesan cheese 1/4 cup of butter, softened. Do NOT use margarine or canola-based spread. It won't work. 3 Tbl of mayonnaise or Miracle Whip salad dressing 5 chopped green onions. White section and the tender, light green parts 1/4 tsp of salt 3 dashes of Tobasco or your favorite hot sauce Preheat oven broiler to 500 degrees Put the tilapia fillets on a greased cookie sheet. Drizzle on the lemon juice and let them sit for 15 minutes while the juice soaks in. Meanwhile prep the other ingredients. In a small bowl mix the cheese, butter, mayo and the green onions. Stir. Add the salt and hot sauce and stir again. Broil the fillets about 4" under the broiling element. 6 to 8 minutes. The time to cook is dependent on how thick your fillets are. You can check them with a knife or fork. You want them cooked through and flaky. Just be sure to check the thickest part. When they are done, take them out from the broiler. Pile each piece of fish with a portion of the sauce. It should be thick and mound on the fish. About a quarter inch thick. Maybe a tad more. You can spread it toward the edges but leave a border because as it heats it will spread. Put the fish, with the topping, back under the broiler and cook 2 to 3 minutes more until the tops are browning; sort of like browning a meringue. Just edges and tips will be browned. Carefully remove the pieces of fish with a large spatula to the plates. If you are nervous about transferring a piece that large you can cut it into sections and transfer each piece. Be careful not to go to far or you might find it on the floor or your counter.
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