I had 2 large port. mushrooms to use up and tried this recipe. I chopped up 1 large red bell pepper along with 1/4 cup ch. sweet onion, 1 tsp. minced garlic and sauteed in a very small amount of olive oil till tender. Added the onion powder, some garlic powder and blk. pepper. No salt. Also added about 2 tbls. of white balsamic vincegar (from T. Joes). let sit while I grilled the mushrooms a few minutes on each side (sprayed both sides with Garlic Olive Oil)I let them drain well on paper towels before filling. Put them in a foil baking pan directly on a low heat grill and heated till hot. Before heating sprinkled each with shredded Asaigo/Parm. cheese. Excellent!

Reviewed On: Jun. 13, 2009

I used Tilapia loins from Sam's Club, ind. frozen. Defrosted them, sprinkled lightly with creole seasoning, lightly with cornstarch then dipped in a mixture of coconut milk and whipping cream and dipped in the coconut, pressing well on both sides. I sprayed Pam on a baking dish, put in the loins and sprayed the tops of them. Baked at 375 for 20 min. so moist with a crunchy top. I had a dipping sauce ready to put on them but they didn't need it. We love coconut shrimp and now we have another great Tilapia recipe to enjoy too!

Reviewed On: Jun. 1, 2009