This was a perfect way to finish off a great weekend!
Pan Seared Tilapia
Ingredients
- 1 Large Tilapia Filet
- A good fish seasoning- I found this one called "The Spice Hunter" fish seasoning and I use it a ton.
-Italian flavored breadcrumbs
- 1 Egg
-Canola Oil
Directions
- Pre-heat oven to 400F
- Crack egg and place whites in the bowl. Discard yoke. Wisk whites. Pat dry your tilapia filet and drag it through the egg white wash.
- Place egg washed filet on a cutting board and season generally with fish seasoning on both sides. Also cover lightly with breadcrumbs evenly on both sides.
- Heat Canola oil on medium-high heat in a non-stick, oven safe pan. Cook Tilapia filet for 1-2 minutes. Flip and cook on other side for 1-2 minutes. Make sure that neither side burns but has a nice crisp brown color and breadcrumbs are crusted on.
- Place Pan directly into the oven at 400 F and let cook for 8-10 minutes.
While the Tilapia is cooking you can quickly whip up the Southwest CousCous Salad
Ingredients
- -1 1/4 cups chicken broth
- -3 tablespoons extra virgin olive oil
- -Juice of 1 lime
- -1 teaspoon Balsamic vinegar
- -1/2 teaspoon ground cumin
- -handful fresh, chopped cilantro
- -1 cup corn kernels
- -1 15 oz can black beans, drained
- -1/2 a red pepper diced
- -1/2 a green pepper diced
- -1/2 cup crumbled feta cheese
- -salt and pepper to taste
Directions
- Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, balsamic vinegar and cumin. Add green peper, red pepper, cilantro, corn, beans and feta. Toss in the bowl so veggies are evenly covered
- Fluff the couscous, making sure all chunks are gone. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste
- This should serve about 4 so eat 1 serving as a side for dinner and save rest for lunch later in the week.
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