Baked Oatmeal Crusted Tilapia with Lemon Mayonnaise
4 whole Tilapia Fillets (fresh Or Frozen)
2 cups Quick Oats
1/2 cups Bread Crumbs
1/3 cups Grated Parmesan Cheese
1 Tbsp. Fresh Chives, Chopped
2 tsps. Parsley
Salt And Pepper, to taste
4 Tbsps Low-fat Mayonnaise (you may need a little extra if your fillets are bigger)
½ tsp. Grated Lemon Rind
½ tsp. Lemon Juice

Heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner. Defrost/rinse fish and pat dry. Place fish fillets on the baking sheet. In a bowl, mix together oats, bread crumbs, grated Parmesan, chives, parsley, salt and pepper. Mix thoroughly. In a separate bowl, measure out the mayonnaise before adding lemon rind and juice. Stir.
Brush tops of fish with mayonnaise, then top with the dry coating. You may feel the desire to scrimp on the mayo or feel anxious about how the texture will bake. Don’t and don’t be! The mayo melds with the coating of dry materials and thickens, creating a creamy texture. It barely tastes of mayo. Don’t go overboard with the mayo, but don’t underestimate its role in the success of this dish. If you’re not a fan of mayonnaise, I’ve read that sour cream and/or plain-flavored yogurt are excellent substitutions.
Bake for 15-20 minutes or until fish flakes when forked. Serve over the pasta of your choice or with vegetables.

My notes: I didn't use quite as many oats and I added some more bread crumbs. If I made it again I'd probably put the mixture in the food processor to grind up the oats some so they weren't so big. I also put the coating on both sides. Seth said it was good, but if he got it at a restaurant it wouldn't be his "go to" meal. Levi seemed to like it and I thought the oats gave it a healthier twist when it came to coating. The mayo kept the fish moist and the coating on the top got crispy. I think I'll try it again with grinding the oats.

Baked Tilapia With Lots of Spice
1 tsp salt
3/4 tsp paprika
3/4 tsp onion powder
3/4 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp basil
4 (4 oz.) tilapia fillets
1/2 cup Italian breadcrumbs
1/4 cup parmesan cheese
1 egg

Preheat the oven to 450 degrees. In a small bowl combine the spices from the salt through basil and set it aside. In a shallow container mix the bread crumbs and parmesan cheese. Measure 4 tsp of the spice mix and sprinkle that all over the 4 fish fillets. Add the remaining spice mix to the bread crumbs, mixing well. Dip the fillet in the egg and dredge the fish in the breadcrumbs, coating well. Shake off any excess breadcrumbs. Place the fish on a foil lined cookie sheet that has been sprayed with non-stick spray. Bake for 6 minutes. Turn over and bake for 4 minutes. Turn over again and bake until flaky, about 4 more minutes. Serve immediately.

My notes: I altered the recipe a little bit from the original. Tartar sauce would make a good addition, neither of us our big fans of it though. Seth said it would be good with some hot sauce. He said the coating reminded him of what he's had on catfish in the past.

Tilapia Parmesan
2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
Lemon juice
1/2 cup grated parmesan cheese
2 Tbsps butter, room temperature (I used Brummel & Brown)
3 Tbsps mayonnaise (I used the Light stuff)
1/2 tsp onion powder
1/4 tsp seasoning salt (or Old Bay seasoning)
1/4 tsp dried basil

Preheat oven to 350. Lay fillets in single layer in greased 13-by-9-inch baking dish or jellyroll pan. Brush top with juice. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake. In bowl combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. (Watch fish closely so that it does not overcook.)

Note: This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until browned.
Makes 4 servings.

My notes: The original recipe is here. I tweeked it a bit. At first I wasn't really sure of fish and cheese together, but it came out quite tasty. I'd definitely try it again.

Teriyaki Tuna Steaks
1/4 cup reduced-sodium soy sauce
3 Tbsps brown sugar
3 Tbsps olive or canola oil
2 Tbsps white wine vinegar or cider vinegar
2 Tbsps sherry or chicken broth
2 Tbsps unsweetened pineapple juice
2 garlic cloves, minced
1 1/2 tsps ground ginger
4 (6 ounce) tuna steaks

In a bowl, combine the first eight ingredients; mix well. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill tuna, uncovered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved marinade.

CALORIES 338; FAT 9 g (sat 1 g); PROTEIN 52g; CHOLESTEROL 99 mg; SODIUM 484 mg; CARBOHYDRATE 9 g

My notes: This was my first attempt with fish (aside from the breaded frozen kind!). I was very pleased with the way it turned out and would definitely use this recipe again. I didn't have any ginger so I left that out (I guess I could've used the ground stuff I had, but I'm not a big fan of ginger anyway). For grilling I used the new cast iron pan which worked well (I still need to figure out how to clean the thing without soap!). I made some broiled zucchini to go along with it. Stir-fry with some rice would also be a good option.