Cajun Parmesan Tilapia

Cajun Parmesan Tilapia

Print Friendly, PDF & Email

Fresh Cajun Parmesan Tilapia ingredients are something that falls into the category of “you can’t always get what you want” when you live in a small town. Don’t misunderstand me, I love living in Llano, Texas with its river running through the middle and its beautiful courthouse square but you have to make a road trip to get fresh tilapia.  Fresh beef – not an issue, but fresh tilapia, that’s a problem. So, for this recipe, I always use frozen tilapia. 

Cajun Parmesan Tilapia

Yield: Scalable for as many pieces as you want!

Ingredients:

  • 2 TBS Real Mayonnaise per fillet ( I use Hellman’s but others should work as well)
  • 2 TBS grated Parmesan cheese per fillet
  • ¼ tsp garlic powder for every TWO fillets
  • 1 TBS Cajun seasoning to sprinkle on top (Simply Maurie Kay’s)

Defrost the fillets in their packaging in warm water, open them, lay them on paper towels, and pat them dry.

In a bowl measure out the first three ingredients for the number of fillets you are making and mix together.  Place the fillets on a baking sheet that is lined with tin foil. Spread two TBS of the mixture on the fillets.  Sprinkle the top with the Cajun seasoning. I use my own blend which I created when I owned my restaurant. If you don’t have any of my Simply Maurie Kay Cajun Seasoning you can use an alternative one. When I am between batches of my own I use the “Slap Ya Mama” brand.   

Place the baking sheet in a 400-degree oven for ten minutes or until the fish is fork-tender.  I serve this meal with thin spaghetti noodles (with a tad of butter on them) and fresh pan-seared asparagus.  

NOTE: This recipe is also great on chicken breast!

If you are in the mood for more Cajun food try my special Cajun Pasta recipe! If you have any questions, please comment.  You can also follow Simply Maurie Kay on FaceBook or MaurieKay on Instagram. 

Enjoy!

Maurie Kay

2 Comments

  1. Matthew Burke

    Absolutely my favorite! I love the great taste and simplicity of this dish!

Leave a Reply