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Posts Tagged ‘tilapia’

TilapiawithMangoSalsat_First

Summer is coming. That’s what I’m told, I hardly believe them though. But with the warmer weather on the horizon (possibly as far away as Europe) I have again begun to think about lighter dishes. Fish seems to be a four-letter word, not for me, of course, I love the stuff. But some people in this household don’t love it as much as I do, so selling it on the plate becomes a thing. I simply broiled this tilapia, seasoned with salt and pepper and wanted a little something tasty to dress it up and my Mango Salsa recipe was born. Like many savoury recipes on this blog, I urge you to make it your own, volumes are simply suggestions — you hate cucumber, omit it! Hate mango, try pineapple instead! It’s pretty darn tasty and quite easy to prepare — I like my salsa cubed into even little cubes, but you may like yours another way…GO FOR IT!

Tilapia with Mango Salsa

Serves 2

Ingredients:

  • 1/2 cup ripe mango, cut into small cubes
  • 1/2 cup cucumber, cut into small cubes
  • 1/2 cup red pepper, cut into small cubes
  • 1/4 cup cilantro, chopped
  • 1/4 cup white balsamic vinegar
  • salt and pepper to taste
  • 200 g of cooked white fish (we used Tilapia but cod, halibut or monkfish would also work well)
  • a few handfuls of massaged kale (my dear friend Kelly at Inspired Edibles shares a very compelling story about getting intimate with your food, 50 Shades of Green-style!)

Directions:

  1. Combine the mango, cucumber, red pepper, cilantro and mix well. Pour the white balsamic into the mix and stir to combine, season to taste.
  2. Serve over broiled white fish on top of massaged kale leaves. Enjoy!

Notes:

  • This salsa would be lovely on BBQ chicken breast or even a steak if you’re feeling like red meat.
  • A mix of greens would be fine instead of the massaged kale but I love kale so I use it where I can.

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It’s a holiday weekend today, Queen Victoria’s birthday to be exact! What is interesting is that Canada celebrates this day, but the UK does not!
And it’s our wedding anniversary weekend (actually was yesterday)!
I met JT when I was 15 and knew instantly that we would be together! The day we met I went home and wrote my new name; I still have the book (it was the Book of Nothing) I wrote my new name “Eva Taylor” in script. We met through Facebook -10.2 — the Citizens Band Radio (breaker, breaker; remember Smokie and the Bandit?) it was my brother’s radio but he quickly discovered he could talk to cooler people if he had a girl on board. My Dad forbade us to use our real names so I was Leslie and my “handle” was “The Roxy Roller” and he was John “The Baracuda” both from some cool songs of the day. JT was “Blue Magic”. Blue Magic was a wee bit older than I and I knew my parents wouldn’t approve; we were together a year before they found out. I went to the library a lot; my parents thought I was very studious. At night, JT used to come over to our apartment after my parents went to bed and we’d toss love letters to each other from my second floor bedroom window (not sexts but actual love letters, the Romeo and Juliette kind). When my parents met him, they also fell in love. My biggest regret is lying to them for a year but they forgave me. After my Dad’s first heart attack, he gave JT permission for my hand, if he should ever want it. He passed away three months later.
We dated 8 years before we married (not exactly smooth sailing, but in my heart I always knew it would work out and we’d be together).
My Mom and I hand sewed a million pearls onto my veil; the night before the wedding I tried on the dress and decided to cut (yes, CUT with manicure scissors) the neckline because it was too high! I still have the dress, anyone want it?
It rained the entire day of our wedding, except for the very few times I stepped outside (thanks Dad); and by rain, I’m talking teaming, pouring, drenching rain, not the spitting kind! Even the limo driver asked if I wanted to be carried to the car! My brother walked me down the aisle. I wish I had asked my Mom too, but it wasn’t done back then, and I hadn’t thought of it. In the limo, on the drive to the church my brother offered me his savings if I wanted to escape, exact words “I’ve got enough money for you to go to the airport and buy a plane ticket outa here”. I thought it was sweet. And then I found out he offered the same thing to JT in the church! We had both declined. 🙂
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Speaking of all dressed up, back in April, my friend Lorraine of Not Quite Nigella posted a gorgeous Salmon en Papillote recipe which inspired me to come up with one for Tilapia, a staple in our house, it really isn’t a recipe, just a guideline — completely customizable to your taste and what you have on hand.

Tilapia with white wine en Papillote (French for ‘in parchment’)

We used basil pesto, but you can use any flavouring you want.

We used basil pesto, but you can use any flavouring you want.

Serves 3

Ingredients:

  • 120 g fennel cubed*
  • 200 g zucchini cubed*
  • 170 g red pepper cubed*
  • 100 g yellow pepper cubed*
  • 50 g celery cubed*
  • 50 g carrots cubed*
  • 3 tbsp pesto (home made or otherwise)
  • 3 tbsp white wine
  • 1/2 tsp salt
  • 3 x 100 g Tilapia filets

Directions:

  1. Preheat oven to 350°F (176°C).
  2. Begin by cutting three ‘heart’ shapes from parchment paper. I found it easier to cut a square of parchment, fold in half and cut a half heart shape.
  3. Mix the cubed* vegetables all together and divide into three portions on the parchment, placing the vegetables in towards the centre of the heart.
  4. Top with the tilapia filet, add 1 tbsp pesto and spread on top of the filet, drizzle with one tablespoon white wine and season.
  5. Fold over the other half of the heart and begin folding the edges in at the top of the heart so that the parchment seals completely (I googled how to do this and used this method). Continue with each heart. Place on a parchment lined baking sheet (just in case they leak, but mine did not) and bake for 20 minutes.
  6. Remove and plate carefully, open the parchment very carefully because inside is very hot steam. Serve immediately.
Papilotte_4623

It’s easier to cut a heart shape if you fold the parchment in half.

Filling the parchment toward the centre on one side of the heart.

Filling the parchment toward the centre on one side of the heart.

Add the fish, white wine and season.

Add the fish, white wine and season.

Folded up all nice and cozy.

Folded up all nice and cozy.

*it’s imperative that your vegetables be cut the same size so that they all cook at the same rate. This 7-10mm (1/4″) cube was perfect for 20 minutes in the oven, they weren’t over cooked and had a bit of a crunch left in them.

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I finally got around to updating my blogrolls on the right. It’s funny how I just forget how to do things just because I haven’t done them in a while.

There is a heat wave going in the Mid-west and Eastern Seaboard right now, today during the early evening, Toronto was  94°F* or 32°C with relatively high humidity. It’s actually quite unbearable, but I won’t complain because it will be winter very soon and that’s a lot worse in my books!

It’s actually too hot to eat outdoors so we use our festive chargers and lovely colourful napkins and pretended to be outside. We’re just back from our Illinois/Wisconsin trip to visit our good friends Paul and T and we need to buckle down and start eating right again so all our hard work in April doesn’t go to waste (or waist!). Tonight we’re having Tilapia and I wanted something a little different so I sat down and thought about it. Several years ago, I purchased a small bottle of porcini dust for a small fortune. The porcini dust is long gone, but the idea stuck in my head — why couldn’t I make my own porcini dust? So I did just that but I also added a couple of dried morels for good measure. An entire crust of fungi would be a bit too earthy for such a delicate fish, so I augmented it with ground walnuts, which turned out to be a perfect combo. And the walnuts helped crust it up nicely. We pan fried it on the BBQ to avoid turning on the oven. I hope you enjoy this Kitcheninspirations original.

It was so hot outside tonight that the fish almost cooked without the BBQ!

Walnut, Morel and Porcini Crusted Tilapia

a Kitcheninspirations original recipe

Serves 4 (2 dinners and 2 lunches in our case)

Ingredients:

  • 8 g dehydrated porcini mushrooms
  • 4 g dehydrated morels
  • 2 g granulated garlic
  • 8 g dehydrated onion
  • 2 g maldon sea salt
  • 20 g walnuts
  • 400 g tilapia (or another firm white fish)
  • Greens, tomatoes and cucumbers

Directions:

  1. In a dedicated savoury coffee grinder, add the fungi, garlic, onions, and sea salt. Grind until it is finely ground. Add the walnuts and grind them into the mix, a slightly coarser texture (mine was a little too fine). The walnuts are a bit oily, so you’ll need the dryer ingredients to balance off the oiliness.
  2. Dry off the tilapia and spoon the mixture onto each side, pressing it into the fish.
  3. Heat a cast iron pan on the BBQ until sizzling, spray with non-stick spray. Add each piece of fish (I would do the same thicknesses at one time) and cook until it is opaque. It took the thicker parts about 5 minutes each side and the thinner parts about 3 minutes each side.
  4. Serve over an easy salad of greens, tomatoes and cucumbers.
  5. Dress with a warm white balsamic mushroom dressing (posted here).
  6. Enjoy.

The walnut complimented the earthiness of the fungi very well.

*For my faux pas, having Metric before Imperial measures on Independence Day. Am I forgiven? 😉

And I’ll leave you with this single thought.

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We decorated our lovely little Christmas tree tonight. Below is a photo of our finished tree, I put about 500 lights on the tree and it takes about 1.5 hours to do so (so I am told!). The tree is decorated in silver, gold and crystal…it sparkles like diamonds! I just love it! We chose a much smaller tree this year so that it doesn’t crowd the room too much and I think it’s perfect.

It's a small tree, about 5' tall and not very fat, but I put about 700 lights on it! JT thinks I'm nuts!

We wanted a simple dinner with not much fuss, so we’re making Kristy and Mike’s Portuguese Baked Cod; instead of Cod we’re using Tilapia because I had some at home.  I was immediately drawn to this recipe because of the flavours and that it was super easy to make. I made a few very minor alterations, Kristy, I added paprika, about a teaspoon, and JT wanted some carbs, so we added Israeli Couscous – it was bang on! Really great flavours and textures. Thanks Kristy, we loved it!

Kristy and Mike's Portugese Fish

I do hope you make it; thanks Kristy and Mike, I knew the minute I read the recipe I would love it! Both JT and I gave it a raving 4 Spoons!

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