I have always gotten a kick out of seeing George Forman on television. It’s hard to believe that goofy mug was once the fierce face of a heavyweight champion. I often forget about his boxing history, because the first thing that pops into my mind when I see him is his lean, mean grilling machine.
Exciting news on that front — we finally own one! Yep, despite my desperate desire to simplify, especially in the kitchen, I couldn’t deny us this little convenience. We love to grill, and currently don’t have a working outdoor grill, so getting a George Foreman was the easiest fix. And we love it! We’ve used it a number of times already, but the most delicious was this grilled tilapia. Sure, the title sounds high-maintenance, but this was a super-easy and quick to make. A grill pan will work fine, as well, or an actual grill, for that matter.
Not familiar with tilapia? Think flounder, sole, or haddock. It is very similar to other white fish, and is quite mild in taste, so it works with just about any flavors you want to add to it. We’ve used it in fish tacos several times, and now in this delicious dish featuring smoked paprika. The parmesan mashed potatoes are a great addition to this simple, light meal. Whether you go grill, grill pan, or the Foreman, I know you will love this!
Grilled Tilapia with Smoked Paprika
Serves 4
Adapted from Cooking Light
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.2 pounds tilapia fillets (will be 4-6 fillets)
Cooking spray
Preheat grill or grill pan to medium-high heat. Mix paprika, garlic, salt and pepper into the olive oil. Spread the oil mixture evenly over each fillet. Spray grill with cooking spray. Add fish and cook 4 minutes each side (or about 5 minutes total in the George Foreman grill), or until it flakes easily with a fork.
Parmesan Mashed Potatoes
Serves 5-6
4 cups peeled and cubed baking potatoes
2 teaspoons chopped garlic
1/2 cup low-fat milk
1/4 cup Parmesan cheese, grated
1 tablespoon butter
Salt and pepper, to taste
Add potatoes and garlic to large sauce pan and cover with water. Heat to a boil, and simmer for 15-20 minutes, until potatoes pierce easily with a fork. Drain the water out carefully (I used the saucepan lid to cover the opening, and slowly poured the water into the sink to retain some of the garlic). Once drained, add the milk, cheese, and butter, and mash to desired consistency. Season with salt and pepper to taste.
Enjoy!
I made this tonight and it was great, thanks…Olivia loved it to. I am going to see if Rich will try when he gets home, him and Ava are picky eaters!
Cool, glad you liked it — and impressed that Olivia did too!
I was honestly just saying yesterday how my kitchen cabinet with the George Foreman grill, the pizzelle maker, and the waffle iron is a huge waste of space, but now I stand corrected! I’m going to try this recipe right away! Looks yummy! Thank you! And pizzelles for dessert wouldn’t be bad, either…
Haha! Saved in the final hour – lucky George. If you decide to ditch your waffle maker, we will gladly take it. We are wild about waffles here at the Robarts house.
Foreman grill cleaning tip: As soon as you are done cooking on grill, unplug and lay 2-3 layers of water saturated paper towels on the grill and close the cover. When you are ready to clean, it will be much easier.
Thanks, Janice – very excited to have Mark try this 🙂
Help me out here – what’s a grill pan? I don’t measure ingredients and I don’t know the names of pans.
2nd thing: tilapia was on sale this week, and my store was sold out! BOOO!
You can broil it, Shan 🙂 A grill pan is just a flat pan with raised ridges to mimic cooking things on the barbecue. Those who cook by feel, not by rote, are said to be creative geniuses 😉