Lemon Garlic Tilapia

Ingredients:

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste


Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.

Rinse tilapia fillets under cool water, and pat dry with paper towels.

Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Baja Fish Tacos

Baja Fish Tacos

Ingredients
2 pounds Pacific cod or tilapia fillets, 1/4 to 1/2 inch thick, thawed if frozen, rinsed, and patted dry
3/4 cup fresh lime juice
3 tablespoons Extra Virgin Olive Oil
3 cloves garlic, minced
1 cup bottled Tacqueria Style Green Taco Sauce
6 tablespoons Lucerne(R) Light Sour Cream
1 1/2 (10 ounce) packages finely shredded cabbage (part green and part red)
16 (7 inch) corn tortillas
Salt
Cilantro sprigs

Directions
1.Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above cooking grate only 3 to 4 seconds; visit Safeway.com for complete instructions).
2.While grill heats, in a gallon-size resealable plastic bag, combine fish, lime juice, olive oil, and garlic. Press bag to seal and turn over several times to coat fish evenly with marinade. Set aside to marinate for 15 minutes.
3.In a large bowl, whisk together taco sauce and sour cream until smooth. Add cabbage and mix to coat evenly; set aside. Arrange tortillas in a stack and seal in foil.
4.Lift fish from marinade and discard marinade. Place fish and tortilla packet on well-oiled cooking grate; cover gas grill. Cook, turning fish and tortillas once with a wide spatula, until fish is barely opaque in thickest part (cut to test) and tortillas are warmed through, 8 to 12 minutes total.
5.Transfer tortillas to a serving basket and fish to a bowl. Discard any fish bones and skin; break the hot fish into chunks. Wrap pieces of fish and cabbage mixture in warm tortillas. Add salt and cilantro to taste.