As you can imagine, restricting carbs is pretty difficult at first, but once I get on a roll, I can really get into it. After the three-day hump, I don't crave the carbs as much, and by three-day hump, I mean three solid days of absolutely no carbs whatsoever, not even a trace of sugar. During those three days, I am ravenous, my body seeking quick energy from the carb foods I crave. I even dream about my favorites: bead, potatoes and pizza, oh my God, the pizza.
My last pizza before embarking on South Beach was an especially carb-o-rrific one topped with slices of roasted beets and roasted potato and topped with herbed goat cheese and fresh thyme. It packed a serious carb punch.
Ah, some day, I will make this again.
In the meantime, there are plenty of delicious vegetables and protein sources waiting. Fish is on the Phase 1 South Beach menu. I make a chopped salad using canned tuna and brocoli slaw mix for a filling and satisfying lunch quite often. For dinner, I also like to make a pan-fried fillet of white fish or roasted salmon. One of the easiest ways to cook fish is baked in the oven, because it's fairly hands-off and yields great results every time.
My usual fish recipe uses parmesan , Old Bay and bread crumbs as a coating and a touch of mayo so the breading will stick. To make this South Beach friendly, I just omit the bread crumbs. I use Old Bay, paprika an Creole seasoning pretty interchangeably. The Creole seasoning is really nice with the juice from the lemon slices in this variation - it's bright and the only way I can describe it is to say that it makes my mouth sing.
Parmesan-Crusted Baked Tilapia
- tilapia fillets - or other white-fleshed fish
- finely grated parmesan
- Creole seasoning
- lemon slices
- chopped parsley
- olive oil cooking spray
- Preheat the oven to 400 degrees Fahrenheit. Line a roasting pan or a cookie sheet with foil. Spray with olive oil cooking spray.
- Mix together the Creole seasoning and the parmesan in a pie plate.
- Dredge both sides of the fillets in the cheese and place on the pan. Season with a bit of salt and pepper and hit with another spray of olive oil
- Bake for 10-15 minutes or until the thickest part of the fillets are opaque and flake easily with a fork.
- Top with thinly sliced lemon and sprinkle with chopped parsley.