Tag Archives: Fish

Tilapia with Endive and Roasted Potatoes

The other evening I  wanted Tilapia, so I thought it was time to do a baked dish…

For this you’ll require:

10 to 12 red potatoes, quartered
2 fresh Tilapia fillets
Fresh oregano
Fresh Dill
Freshly cracked black pepper
Sea Salt
1/2 cup olive oil
1 tbsp minced garlic
1 head of Endive (also know as Escarole), torn
2 tsp of lemon juice

Here you go:

1. First, heat your olive oil in a medium pan. When it starts to shimmer, add your red potatoes. Add dill, garlic, and salt and pepper to taste sauté until they begin to brown, then remove and place in a bowl.

2.  Pre-heat your oven to 365. While your oven is heating, put your Endive in the pan you did your potatoes in, cover, and sauté over medium heat for roughly 5 minutes. Add your oregano, salt and pepper to taste.

3. Now add the tilapia fillets and lemon juice and heat on each side for no more than a minute.

4. Place foil on a cookie sheet, on one side place your tilapia and on the other side mix your endive and potatoes and bake for roughly 10 minutes. Keep your pan for the next step!

5. Remove from the oven, add salt and pepper to your pan (no need for additional oil, you should be ok to accomplish what is needed) and over a very high flame quickly brown the tilapia on each side.  This will sear in the pepper/salt taste, giving you a nice brown color, with drying out the fish.

6. Plate and Enjoy!

Tilapia ready to go!

The garlic, endive and potatoes all play well together, and the lemon pulls the entire dish together! Very enjoyable and very quick to do.

And the next dish? Well, Tuesday we’ll have Kale Pizza!

Apricot Mustard Salmon and Salad with Tangy Vinaigrette

A very busy week, a very stressful week, has kept me out of the kitchen… and I have missed it so.  As I was finishing up hour number 9 of one very tedious task at work I started thinking that I really needed to take care of my cooking fix today.  Really, what better way to start the weekend.  Well, I can think of a few others…. ;-)

I decided that I wanted a good fish dish.  Yes, the baked Mac n Cheese is still in my the back of my head (and I’ll get there at some point) but I wanted to do something creative and the Apricot Mustard Salmon was the answer.

Apricot Mustard Salmon Recipe

3 tbsp olive oil

2 salmon cuts

8 oz of apricot preserves (roughly 1 cup)

4 tbsp of coarse ground mustard

1 tbsp minced garlic

2 sliced peppers jalapeño

1/2 cup white wine

2 rosemary sprigs

Salt and Pepper to taste

1) Turn on the oven, set to 400 and let the oven pre-heat as you prep.

2) Heat olive oil over a medium-low flame in a medium sized pan, add the jalapeño peppers and sautee for roughly 3 minutes (until they begin to soften)

3) Add Garlic, heat for an additional minute

4) De-glaze with white wine

5) Add mustard, stir into the mixture

6) Add Apricot preserves and stir in so all ingredients have blended together.

7) Turn heat to low, simmer for roughly 15 minutes while constantly stirring to avoid burning.  The sauce will begin to thicken when ready.

8 ) Place your salmon on a foiled cookie sheet, salt and pepper to taste, add a sprig of rosemary and cover with the Apricot Mustard sauce.

9) Bake for 16 minutes

Salad with Tangy Vinaigrette Recipe

1 bag of mixed baby greens

1/4 cup red wine vinegar

1 tbsp peanut oil

1 tbsp olive oil

1 tbsp minced ginger

1 tsp honey

5 chopped green onions

10 fresh mint  leaves, chopped

A “Handful” of chopped walnuts

A “Handful” of Feta Cheese

Salt and Pepper to taste

Yea, this one is quite simply… mix your red wine vinegar, oils, ginger, and honey. Pour over the baby greens, add walnuts and cheese, green onions and mint.  Toss vigorously and serve.

Apricot Mustard Salmon

Apricot Mustard Salmon

I wasn’t sure how this was going to turn out… but hot damn I was happy.  The sauce is on the sweeter side of the spectrum but the peppers and mustard add a nice after bite that one wouldn’t expect.  In order to cut the sweetness simply add a bit more mustard.  As sad as this sounds, as the salmon was baking away I was eating the extra sauce straight from the pan.  Why let a good thing go to waste, I love it!

The salmon and sauce blended so well.  The sweetness of the sauce was countered by the natural flavors in the fish leading to a near perfect balance.

I like throwing together random vinaigrette dressings.  The thought of honey, nuts and feta cheese seemed to compliment the fish (well,  in my mind) and in reality it did.  The nuts really brought out the taste of the honey, and the honey added to the sauce that was over the fish.


Seared Tilapia with Lemon-Tarragon Sauce and Spinach Orzo

Although I much prefer “meatier” fish like salmon or mahi-mahi, this was very, very good.  The tilapia is seasoned very well here and so it doesn’t have that “fish” smell and taste to it.  And I love it when I find recipes that have an accompaniment included!

For Tilapia:

1.5 lbs fresh/frozen tilapia or other lean whitefish

1 tsp seasoned salt ( I used more though)

1 tbsp olive oil

1/4 c dry white wine

1 tbsp lemon juice

1 tsp dijon mustard

1 tsp snipped fresh tarragon or 1/4 tsp dried tarragon, crushed

1. Rinse fish, pat dry and sprinkle with seasoned salt.  Prep your skillet with oil and cook fish until it flakes easily (approx 4-5 mins total).  Set aside in dish and keep warm.

2.  For sauce, add wine and lemon juice to skillet making sure to scrape up any crusty bits from the fish.  Whisk in mustard and tarragon and heat through. Serve over fillets.  I yielded 6 servings.  Enjoy!

For Spinach Orzo:

Prep 8 oz dried whole wheat orzo, drain.  Immediately toss orzo with 5-6 oz package of baby spinach, 1 tbsp olive oil, 2 tsp finely shredded lemon peel and 1/4 tsp salt.  Season to taste with fresh ground pepper.

Mmmm. . .good!

Nutritional Information (for both together):

Calories: 294

Total Fat: 7  g

Cholesterol: 57 mg

Protein: 28 g

Carbohydrate: 28 g

Fiber: 7 g

Sodium: 448 mg