I’m always on the hunt for low carb yummy recipes to add to my 17 Day Diet meal plan. This Broiled Tilapia with Parmesan recipe was something I spotted a while back and decided to make it more 17 Day Diet friendly.
The original recipe called for butter and mayo, so I made a few modifications to make it more lower fat.
Ingredients for Broiled Tilapia with Parmesan
This recipe is super simple and only requires a few ingredients. I’ll recap a few of the key ingredients so you get an idea of what you’ll need on hand to make this dish.
Fish
This recipe uses tilapia. Tilapia is a white fish that’s pretty mild.
Tilapia is protein heavy and has a ton of vitamins and minerals.
Alternatives to Tilapia
If you’re not a fan of tilapia, you can definitely use your favorite fish. Broil time will depend on the thickness of your fish.
Some fish alternatives might include:
- Cod
- Mahi Mahi
- Halibut
Parmesan Cheese
Parmesan cheese is one of those varieties where a little goes a long way. I love incorporating a sprinkle of Parmesan cheese onto my veggies for a little bite of sharpness.
This recipe features Parmesan cheese and it’s only a 1/4 cup so it’s not too much.
Plain Yogurt
This recipe calls for Low-Fat Plain Greek Yogurt.
Originally, it called for mayonnaise and butter, but as you know, the 17 Day Diet is pretty much a lower fat way of eating, so I opted to modify the recipe a bit to make it more diet friendly.
If you don’t have Greek Yogurt, use regular Plain yogurt, but make sure you remove any excess liquid so it’s not super runny. If you happen to have cheese cloth, you can strain your plain yogurt to thicken it up a bit.
Another alternative to Greek or regular yogurt is sour cream. The sour cream would definitely alter the flavor a bit and give it more of a “bite”.
Lemon Juice
This recipe calls for fresh lemon juice. I wouldn’t skimp on this step – go for fresh!
If you want to take a little bit of extra time, add in some lemon zest for good measure!
Like everything else, if you don’t have fresh lemons, but you have bottled lemon juice, you can use this on a pinch.
Fresh Dill
This recipe features fresh dill. I always use fresh herbs when available, but realize that if it’s an herb I don’t use as often, I may opt for dried.
This recipe only uses a 1/2 teaspoon, so if you don’t use fresh dill all that often, you can use dried. Since this recipe doesn’t call for much fresh, the dried would probably be a lot less. I’d probably start with about half and go from there to see how more would taste.
Low Carb Side Dishes Ideas
If you’re looking for a few ideas for low carb side dishes to serve alongside this Broiled Tilapia with Parmesan recipe, here are a few ideas:
Other Low Carb Fish Recipes
If you’re a big fan of fish in general and you want more low carb recipes to add to your dinner rotation, you’ll love these other fabulous low carb fish recipes:
If you make this dish, I’d love to hear what you think! Please come back to review this recipe below. If you’re on social media, tag me @17ddblog so I can see your lovely creation! Enjoy!
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
This low fat Broiled Tilapia with Parmesan is modified to fit the 17 Day Diet lifestyle.
Ingredients
- 4 Tilapia Fillets (defrosted if frozen)
- 1/4 Cup Parmesan Cheese
- 1/4 Cup Plain Non-Fat or Low-Fat Greek Yogurt
- 1 Tablespoon Fresh Lemon Juice
- 1/2 Teaspoon Fresh Dill
- Pepper to taste
Instructions
- Turn your oven’s broiler onto high and adjust oven rack to the top.
- In a small bowl, combine all ingredients except the tilapia. Set aside.
- Place tilapia fillets on a baking sheet lined with aluminum foil or parchment paper to avoid sticking.
- Broil the fish on one side for three minutes.
- Remove the pan from the oven, flip fish over and divide the parmesan mixture over the uncooked sides of the tilapia.
- Return fish to the oven and broil an additional 3-4 minutes making sure not to over cook the fish.
Notes
Approved for all cycles.
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Here is the original Parmesan Broiled Tilapia recipe (which contains a lot more fat).
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