Lenten Fish on Fridays: Simply-Seared Tilapia

Well, if you thought that the flu season was over, think again.  And, I have a house full of Kleenex to prove it!

This week's recipe is my go-to quick-cook fish recipe.  I serve it with rice and a salad for very quick meal or dress it up with latkes and a veggie dish for something special.  Try a vegetable noodle toss for a truly fast meal - just cook the veggies and noodles in one pot while the fish is searing.  Toss the poasta with oil and spices, place the fish on top and you are ready to eat!


Simply-Seared Tilapia
4 tilapia fillets
garlic powder
onion powder
salt
rice oil

1. Heat a non-stick pan with two tablespoons rice oil over medium heat.
2. Wash fish and pat dry. 
3. Sprinkle fish with onion powder, garlic powder and salt.
4. Lift the pan to spread the oil around the bottom of the pan.  Add more oil as needed.
5. Gently place the pieces of fish on the bottom of the hot pan.  Do not crowd the pan.  It is better to cook a few pieces at a time and cook multiple batches than it is to overload a pan and never get the heat needed to properly cook the fish.
6. Cook the fish until brown on one side, about 5 minutes.
7. Gently flip the fish and cook until brown and flaky, about 5 more minutes.
8. Serve hot.

Book Review: "Farm Fresh Southern Cooking" by Tammy Algood

It took me all of 2 seconds to jump on the opportunity to review a book on southern cooking.  But, this is not just any old southern cookbook.  This cookbook is based on fresh foods from farmers markets all over the south.  It includes recipes from Virginia to South Florida and Georgia to Texas, with a stop-over in the bayous of Louisiana... I was hooked!

My first impression of the book was its simply appealing cover.  The paper has a nice, organic feel with font and photos to match.  As I looked through the recipes, I was pleased to see that they were as simple as the books cover.  Each recipe contained fresh from the farm ingredients, no boxes.  The recipes were easy to read and could be cooked simply.  In fact, most of these ingredients are foods that you would commonly find in your kitchen regardless of where you lived.

Although the ingredients are simple, the variety of recipes was refreshing.  Take, for example, the desserts.  Often times, the dessert section of a cookbook is full of nutty, peanut-ty goodness which, along with many other unsafe ingredients, is not appealing for those with allergies.  But this book offered up much more than those nutty, bready favorites.  I was particularly tempted by the Fresh Orange Pound Cake, Lighter-Than-Air Peach Mousse, and Upside-Down Caramelized Nectarines.  While these goodies are not allergy-safe for us, I was pleasantly surprised to find some recipes that were:  Fresh Raspberry Sauce and Sunny Lemon Granite.  That is indeed rare and a testament to the variety of low-fuss, fresh recipes that are found throughout this book.

I am excited to try more of these recipes.  I am excited to adapt some of the recipes that are not safe for my family.  This book is full of tasty, fresh, and inspiring ideas.  And, I can not wait to try all of them!




Disclosure of Material Connection: I received this book free from the publisher through the BookSneeze®.com book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Lenten Fish on Friday: Seared Chimichurri Halibut

Today, we will bring a little taste of coastal Latin America to our table.  Make the sauce ahead, doubling the recipe, and serve over grilled steak. Marinate the fish the night before and set your rice cooker to go off after work.  And, with a little forethought, you have a quick, easy week-night supper.  Serve over Cilantro-Lime Rice and top with Chimichurri Sauce alongside a salad.  Delicious!


Seared Chimichurri Halibut
4 Halibut filet
1 T freeze-dried cilantro
zest and juice of 1 orange
1/2 t garlic powder
1/4 t salt
2 T rice oil
additional oil for frying
1 batch Cilantro-Lime Rice

Chimichurri Sauce:
1 bunch fresh cilantro
1 bunch fresh parsley
5 cloves garlic
2T red onion or green onion (optional)
1 T honey
juice of 1 lemon or lime
1/4 t salt
rice oil

1. Mix cilantro, orange juice, orange zest, galic powder, salt and oil in a Ziploc bag.
2. Add halibut and allow to marinate in the refrigerater 4-6 hours.
3. In the mean time, make your Cilantro-Lime Rice and Chimichurri Sauce.
4. To make the Chimichurri Sauce, place all ingredients in a blender and blend until smooth like a pesto sauce.
5. Taste the sauce and adjust the seasoning to your taste.
6. Remove halibut from the refrigerator.
7. Heat a nonstick skillet with a little oil.
8. When skillet is hot, gently place your halibut in the bottom.
9. Cook for about 7-10 minutes or until browned, then flip.
10. Cook about 7 minutes until this side is brownand flaky.
11. Remove from the pan.
12. Serve the fish over Cilantro-Lime Rice and top with Chimichurri Sauce.