Monday, December 13, 2010

Tilipia with Parmessan Cream Sauce

1 tbsp olive oil
2 tbsp creole (recipe below)
4 tiliapia fillets
15oz medium shell pasta
2 tbsp butter
2 tbsp flour
1 1/3 C milk
1/3 C shredded parmesan cheese
1 tsp minced garlic

Preheat oven to 350. Bring large pot of water to boil. Brush fillets with olive oil and sprinkle with creole. Bake fillets for about 10 minutes or until flakey. And cook pasta for 10 minutes. While the tilipia cooks, melt butter in a small saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Turn down sauce to a low simmer for five minutes. Add parmesan cheese and garlic and stir until smooth. Place tilipia fillet over pasta and drizzle with sauce.

2 1/2 tbsp paprika
1 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried oregano
1 tbsp dried thyme

(Inspired by Emeril's Creole Seasoning receipe at

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