Remoulade Sauce

This sauce is great for topping any kind of fish or shrimp.

1 C. Mayonnaise
1/4 C. chili sauce
2 Tbs. Creole mustard (spicy brown will do if you can't find the creole)
2 Tbs. extra virgin olive oil
1 Tbs. Louisiana hot sauce, or to taste
2 Tbs. fresh lemon juice
1 tsp. Worcestershire sauce
4 medium scallions, chopped
2 Tbs. chopped fresh parsley
2 Tbs. chopped green olives (can omit)
2 Tbs. minced celery
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. salt, or to taste
1/2 tsp. ground pepper
1 tsp. capers, chopped (optional)

Mix together the mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice and Worcestershire sauce. Once mixed well, stir in scallions, parsley, olives, celery, capers and garlic. Season with chili powder, salt and pepper. Cover and let refrigerate. It can be ready in an hour, but really does taste better the longer it sits. The chili powder and sauce can easily be adjusted to taste as it can come out a bit hot for some people. Also, if using capers and green olives, you may want to cut back on the salt.

This recipe does call for a bunch of stuff, and does take more than a minute to make, but the results are well worth it.

Broiled Tilapia Parmesan

Quick, easy, and pretty darn good.

2 lbs. tilapia fillets
1/2 C. grated Parmesan cheese
1/4 C. butter, softened
3 Tbs. Mayonnaise
2 Tbs. fresh lemon juice
1/4 tsp. dried basil
1/4 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt

Preheat your ovens broiler, and line the broiling pan with foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Now add the basil, pepper, onion powder, and celery salt. Mix well and set aside.

Arrange you tilapia fillets on the prepared broiler pan. Broil a few inches from the heat for 2-3 minutes. Remove from oven, flip the fillet over, and broil for another 2-3 minutes. Remove fillets once again from the oven and top with Parmesan cheese mixture. Place them back under the broiler for another 2-3 minutes or until the top is lightly browned and the fish flakes easily. Be careful not to overcook the fish (though my husband prefers his well done so I tend to keep the fish in for 4 minutes on each of the steps).