PAULA'S TILAPIA FROMAGE
1 tablespoon butter
3 1/2 ounces onion, chopped (about 1 small-medium)
4 ounces Monterey jack cheese, shredded
1/2 cup mayonnaise
Dash hot sauce
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon onion powder
Red pepper flakes, to taste
8 tilapia fillets (about 2 1/2 ounces each)
4 tablespoons cold butter, cut into 16 pieces
Sauté the onion in 1 tablespoon butter in a small skillet until soft. Transfer to a medium bowl and let cool slightly. Add the cheese, mayonnaise, hot sauce and the seasonings; mix well.
Place the fish on a foil-lined rimmed sheet pan. Top each piece with two pieces of the cold butter. Bake at 350º about 10 minutes or until almost done. Divide the cheese mixture evenly among the pieces of fish; spread to cover the tops. Bake another 10-15 minutes until the cheese has melted and browned slightly. If you want the topping to brown a little more, put the fish under the broiler for a minute or two, watching it closely.
Makes 4 servings
Per Serving: 438 Calories; 45g Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This is adapted from Paula Deen's Grouper Fromage recipe. I cut back on the topping mixture because tilapia fillets are smaller than grouper fillets. I also eliminated the lemon because I don't like lemon with fish.