Recipe – Broiled Tilapia

If you were to look at all the recipes on this site, you’d probably think I don’t like fish.

I do – I don’t like to cook fish, however.

There’s something inherently dumb in that – I think it’s because I don’t think I can cook a piece of fish…but jeez, where did that come from? I have no traumatic fish-cooking  experiences to draw from, I wasn’t terrorized by a fish as a small child…nothing to explain this fish-cooking aversion.

I realized all this as I had been hankering for some baked fillets as of late – something like the last 6 weeks, so I bought 6 tilipia fillets and gave the following a try.

While I’m attempting to put measurements to this to give you some frame of reference, I just eyballed it both times I cooked this, with very different proportions, and it came out great both times. I would personally err on the side of more of everything, as the sauce is great.


  • 3 fillets tilipia
  • 6 tablespoons mayo
  • 3 tablespoons butter – softened in the microwave
  • 3 tablespoons grated Parmesan (I used the cheap dry stuff rather than fresh)
  • 1 large pinch basil
  • 1 teaspoon fresh ground pepper

Now, any recipe I do has to be easy, unless I have a lot of time on my hands. Since I don’t have much spare time as of late, this one is pretty darn good.

I used my desktop convection oven to do this, but any broiler should work – just watch the fish as your timing may vary – you don’t want it to burn, or you’ll be left with broiled shoe-leather.

First, put your oven on broil. Place the fish on aluminum foil in a baking dish sprayed with cooking spray, and shove in the broiler on the highest rack possible. This is going to broil just one side of the naked, unadulterated fish for about 6-7 minutes.

Those 6 or 7 minutes are just the time you need to put all the ingredients other then the fish in a bowl and mix well. If you don’t dawdle, you might even be able to put away all the ingredients.

Now, take your fish out of the broiler, flip them over, and place a  thick layer of the goo over each fillet with a spoon.

Put back in the broiler and give it another 6-7 minutes, or until the top is browned, but not burnt.

This recipe won accolades from the toughest judge on the Low Carb Confidential Taste Panel: ‘This is so good’ was the exact words.

Delightfully high in protein and saturated fat, this is a great low carb recipe that is terrific for anyone trying to get into induction.

This has been dinner for the past 2 days, as well as it will be lunch for today.

Now that I’ve proved to myself I can cook fish, I’m going to have to branch out and try some other species.

Dr. Mike Eades Thoughts on Low Carb the Second Time Around

Here’s a few links on low carb the 2nd time around. 

If you are doing low carb for the first time (and especially if you’re a guy), you have probably hit on something that can take the weight off with much less suffering than any other diet you’ve ever tried.

But for us veterans of low carb, it ain’t as easy…why?!?

Well, Dr. Mike Eades over at Protein Power has written a series of postings on this which I like quite a bit, so I thought I’d share them with you:

Why is low-carb harder the second time around?

More thoughts on why low-carb the second time around

Why is low-carb is harder the second time around, part II

Some very good points here – well worth the read.