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  FORUM:   Recipes, Recipes, Recipes
TOPIC:   Can somebody help me clean up this recipe? 


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FIT_ARTIST
FIT_ARTIST's Photo SparkPoints: (107,988)
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9/4/11 2:10 P

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emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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TLOVESB
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9/4/11 1:47 P

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I'll definitely be trying the homemade mayo - thanks guys!

I guess I should have clarified on the fish - the original recipe (from Sparkrecipes) called for tilapia, but I use wild-caught fish I buy locally, not anything from a grocery store. Just one of the perks of living near the coast in Floridaemoticon

Teresa

But those who wait on the LORD
Shall renew their strength;
They shall mount up with wings like eagles,
They shall run and not be weary,
They shall walk and not faint.
Isaiah 40:31

Everywhere and in all things I have learned both to be full and to be hungry, both to abound and to suffer need. 13 I can do all things through Christ who strengthens me. Phil 4:13
By the grace of God I am what I am. 1 Cor. 15:10


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DRS510
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9/4/11 9:17 A

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Sams has some wild caught cod - could you use that? Maybe slice in half lengthwise as they are so thick. Looks good!

When Jesus takes your hand, He keeps you tight. When Jesus keeps you tight, He leads you through life. When Jesus lead you through life, He brings you safely home. ~ Corrie Ten Boom ~

Nothing tastes as good as how being thin feels.

Being overweight is hard, losing weight is hard, maintaining a healthy weight is hard. Choose your hard.


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FIT_ARTIST
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9/3/11 3:08 P

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I'm sure that imported tilapia is even more "questionable", but the fact remains that even US farmed tilapia, is still farmed, and being fed a "manufactured feed" that maximizes production. Kind of like feeding cows grain. Same thing. The omega 3's and 6's are also out of whack (most likely because of being farmed).

I still can't figure out WHY Tosca and the Clean Eating magazine feature THIS fish, of all the types of healthy, wild fish out there, in SOOOO many of their recipes. I have emailed them about this.

Here is but ONE article. There are MANY on the internet though...
www.thenourishinggourmet.com/2010/01/farme
d-tilapia-good-for-the-environment-bad
-for-you.html


~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My Team;
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BLUEFIRESTORM86
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9/3/11 2:53 P

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Just from looking at the recipe, I would say to use either the homemade mayonaise (which is super-impressive, btw), or use a low-fat version. As for the butter, you might be able to substitute egg whites for that, as it looks like it's only used as a binder for the cheese and spices to adhere to the fish.

Is it possible to use smaller fish fillets, or perhaps make a serving size half of a regular fillet? That would help with the calorie count as well.

Hope that helps!! This recipe looks delicious!


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ANIDUCK
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9/3/11 1:35 P

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Tilapia certainly isn't my favorite fish but still, I'm confused about what is being said about its safety. I thought the big problem with most conventional supermarket talapia is the fact that it is imported, mainly from China and other places where inspections and ethical practices are lacking. But I still see generalized criticisms about this fish.

Have a look at this recent Fresh the Movie's webpage on fish safety:
www.freshthemovie.com/2011/09/01/when-walt
zing-with-the-naked-chef-hold-on-to-yo
ur-seachoice-seafood-guide/

What do you think?? Is talapia safe?

And, I too make my own mayo. You can't really find a totally good one on the market except for one brand i found that costs about $5 for a pint! and even that one still has seed oils in it though organic and cold pressed, no soy, no canola and real eggs. I don't want to pay that much for something that i can whip up in a few minutes that tastes SO much better. I use a combination of coconut, olive (EVOO), hemp & flax (all cold pressed, organic). I love my mayo and so does my dh...amazing!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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FIT_ARTIST
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9/3/11 12:23 P

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I make my own mayonnaise from coconut oil. I use the refined coconut oil (the only time I don't use VCO) so the mayo doesn't taste like coconut. lol
I also use MCT oil, but olive oil can also be used. Here's a recipe:
recipes.sparkpeople.com/recipe-detail.asp?
recipe=1581039


As far as RAW parmesan... I also buy raw cheeses when available, but I believe that parmigiano must be heated past the RAW point of 115 degrees. So, it won't be raw anyhow. Also, does the "smoked" cheddar contain harmful orange dyes?

Also, I avoid use of all tilapia as it is most likely farmed and fed GMO corn (and who knows what else) If the package of fish doesn't say it's WILD then it is farmed. Cod, halibut or sole would make a better choice.

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My Team;
Eat Well
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TLOVESB
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9/3/11 9:33 A

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Broiled Tilapia Parmesan has been one of my favorite go-to recipes, but I'd like to clean it up some - any suggestions greatly appreciated!

Ingredients

1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets

I've been using Spectrum Canola Mayo, but was wondering if it could be made with coconut oil? Also, I do use raw butter, but can't find raw parmesan - the only raw cheeses I can find are cheddar and smoked cheddar. Oh, and I also add fresh garlic to this - YUM!

Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

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

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user RACHIELOO.

Number of Servings: 4




Teresa

But those who wait on the LORD
Shall renew their strength;
They shall mount up with wings like eagles,
They shall run and not be weary,
They shall walk and not faint.
Isaiah 40:31

Everywhere and in all things I have learned both to be full and to be hungry, both to abound and to suffer need. 13 I can do all things through Christ who strengthens me. Phil 4:13
By the grace of God I am what I am. 1 Cor. 15:10


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