Tilapia Veracruz

My (almost 15 year old) daughter is a great cook and loves trying new recipes. While I was out of town she discovered this recipe on the back of a package of Tilapia, and it's quickly turned into one of our favorite new meals. It's got a rich flavor that is able to be developed very quickly. I love the saltiness of the green olives and the great flavor that capers offer. This is a super quick meal to make, the rice took twice as long as the fish to cook.

Ingredients
2 TBSP Olive Oil
1TBSP Minced Garlic
1 (14.5 oz) can Diced Tomatoes, undrained
1/3 c Pitted Green Olives, drained
1/4 c Capers
1 TBSP Tomato Paste
1/2 c White Wine or chicken stock
1 1/2 lbs Tilapia Fillets
1/4 tsp Black Pepper

Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan, swirling to coat. Add garlic and tomatoes; cook 2-3 minutes, stirring or until tomatoes are softened. Stir in olives, capers, tomato paste, and wine; cook 4-5 minutes, stirring, or until sauce starts to thicken.

Meanwhile, sprinkle both sides of fish with pepper. Add fish to pan, spoon half of tomato mixture over fish. Reduce heat to medium-low, cover and cook with out turning, 5-10 minutes. Serve over rice.

Ingredients

Heat the oil, garlic and tomatoes

Add in olives, capers,white wine and tomato paste

Add fillets and partially cover with sauce

Simmer covered for 5-10 minutes

Enjoy!

Dijon Tilapia

As the days get hotter I want to spend less time cooking in my kitchen. I absolutely loathe being hot, which makes the fact that I live in Central Florida a joke. This recipe is a nice light, quick choice for dinner, I paired it with lemon rice and green beans.

Ingredients
4 Tilapia Fillets, about 1 1/2-2 lbs
2 TBSP Regular or Light Mayo
2 TBSP Dijon Mustard
1 1/2 c. Panko bread crumbs
1 tsp. Paprika
1 TBSP Dried Parsley Flakes/ I used fresh
Dash Pepper
1/2 tsp. Onion Powder
1/2 tsp salt

Heat oven to 400. Line a baking sheet with aluminum foil and spray with Pam
Combine the mayo and mustard, rub the mixture over the tilapia fillets.
In a food processor combine, breadcrumbs, paprika, pepper, onion powder and salt. Pulse to combine. Pour breadcrumbs into a wide shallow dish. Dip the coated fillets in the mixture turning to coat both sides.
Arrange the coated fillets in the baking dish. Spray the top of the fillets with Pam. Bake the fish for 10 minutes for every inch thick the fillet is, so if fillet is 1 inch thick, then bake 10 minutes. Fish will flake easily when done.
Serves 4

Ingredients

(I  made a double batch)

Breadcrumb mixture

Mayo and Mustard mixture

I used my hands to spread it on both sides of the fish

Then dip it in the breadcrumbs

Place on a baking dish lined with foil and sprayed with Pam

Spray Pam on top of the fillets also

Enjoy!

Ginger Glazed Mahi Mahi

Remember a few weeks ago when I was eating Mahi Mahi every day?  I'm still craving it and had all of the ingredients in the house for this recipe so I guess I'm #winning. My husband and son are going to be sad that they went camping instead of staying home and enjoying this delicious meal. I plan on serving it over white rice with green beans on the side.

Ingredients 
3 TBSP honey
3 TBSP soy sauce ( I always use reduced sodium)
3 TBSP balsamic vinegar
1 tsp grated fresh ginger root ( I use this instead of fresh)
2 cloves garlic, crushed
2 tsp olive oil
4 (6 oz) mahi mahi fillets
salt and pepper to taste
1 TBSP vegetable oil

In a shallow glass dish stir together the hone, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover and refrigerate for at least 20 minutes.

Heat vegetable oil in skillet over med-high heat. Remove fish from dish, reserve marinade. Fry fish for 4-6 minutes on each side, turning only once, until fish flakes easily. Remove fillets to platter and keep warm. (I used frozen fillets and poured the marinade over them, placed cling wrap on top of bowl and let sit on counter until fully defrosted, marinating the whole time)


Pour remaining marinade into the skillet and heat over high heat until the mixture reduces to a glaze consistency. Spoon glaze over fish and serve.

 I only made 2  fillets, but used the regular amount of

marinade, I like it saucy..just like me

Look at that rich color, I love the honey

sliding down the bowl

Ginger, yumm

Salt and pepper fillets

Pour marinade over fish and marinate

Fry on each side for 4-6 minutes

Reserve leftover marinade

Reduce marinade until thick

Ready to go on the fish

Pour marinade over mahi mahi and

Enjoy!

Source: All-recipies

Roast Salmon & Peppers with Caper Vinaigrette

I love salmon, it always feels like I'm eating healthy when it's on the menu. Tonight I know I'll be eating healthy because I am using this great recipe that is simple and good for you. I think my biggest mistake I make with salmon is that I overcook it. When I order it out it always tastes so good and I think that's because they are cooking it for the right amount of time. I'm getting better about not overcooking my fish and it seems to make a huge difference. The original recipe calls this to be served over 1 cup cooked long grain white rice, I'm replacing that with an arugula salad. (Olivia wasn't crazy about the arugula salad but loved the salmon and other veggies, next time I'll make her some rice)

Ingredients
2 small red bell peppers, quartered
1 fennel bulb, thinly sliced
2 tablespoons olive oil
Kosher salt and black pepper
1.5 pounds of skinless salmon
1/4 flat-leaf parsley, chopped
1 tablespoon capers, chopped
1 tablespoon red wine vinegar
1 bag arugula

Preheat oven to 400.
In a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 5 minutes. Season salmon with salt and pepper and nestle it among the vegetables. Roast until the salmon is opaque throughout, about 15 minutes.

In a small bowl combine the parsley, capers, vinegar and remaining oil. Mix. Drizzle over salad.

Yummy fresh food

I like how I only use one dish for the entire recipe

Ingredients for the vinaigrette dressing

Roast veggies for 5 minutes in oven

Nestle salmon in partially cooked veggies and return to oven

Plate arugula and drizzle a 1/4  dressing on top

Salmon out of the oven and ready to be plated

Beautiful colors

Ready to eat.

Enjoy!

Serves 4

Calories 429, 18 grams fat, 6.8 grams fiber