I’ve recently been giving my immersion blender, food processor, and hand held masher quite the workout in my kitchen. And no, it’s not because I’ve been whipping up some of our tasty sesame mashed sweet potatoes or delicious broccoli and cheddar soup. It’s because I have started feeding my little one solid food.
And I have to say, I can make a mean parsnip puree! And homemade applesauce, well it beats the commercial jarred variety by a mile. But one thing that is not so delicious, pureed tilapia.
I know, it’s a shocker! But surprisingly, a plain old baked piece of tilapia, whipped up in my mini blender, is not appetizing. And no matter how much mashed up squash I mixed it with, it still did not go over well for my almost 7 month old (or for me or my husband for that matter!)
But do you know what does taste good? These parmesan crusted fillets.
They are also a cinch to whip together. A blend of low fat mayo and Greek yogurt help keep the tilapia fillets nice and moist. A sprinkle of parm adds to the golden delicious crust. They are delicious over a salad, with a side of whole grain of your choice, or as a sandwich stuffer.