Monday, October 26, 2009

Rosemary Lemon Crusted Tilapia

What did you have for dinner? Ours, if I do say so myself was delicious! I wanted to showcase some wonderful fresh herbs that I bought this week at our veggie market. I used fresh basil, rosemary and chives in this meal. Everything was delicious and went well together. Hope you enjoy!

Don't use Tilapia a lot? Why?? It is just like chicken. It takes on any flavors that you pair it with in your dish. That is where this meal idea came from. We all love Rosemary lemon chicken so lets try it with fish. Phil said he liked it better with the fish than he does with roasted chicken!

We had Rosemary Lemon Crusted Tilapia with Garlic Smashed Potatoes and a Tomato "caprese style" salad.

Rosemary Lemon Crusted Tilapia

1 lb. of Tilapia (this was 5 pieces)
2 cups of panko bread crumbs
2 sprigs of rosemary, finely chopped
Zest of a whole lemon
Kosher salt (to your taste preference)
Fresh cracked pepper (to your taste preference
2 whole eggs, beaten

Mix the panko, rosemary, lemon, salt and pepper in a shallow dish. Keep the eggs in another dish. Dredge the fish in the egg and then in the panko. I didn't want this coating to be super thick so I did not dredge in flour first. Use a little elbow grease to push the crumb mixture onto the fish until it sticks.

Put a small layer of extra virgin olive oil in pan and let heat. Cook fish on both sides for about 3-4 minutes.

Garlic Smashed Potatoes (I make these all the time)

10-12 red potatoes quartered with skin on
8 oz sour cream (can definitely use light or fat free)
2 cloves garlic, minced
1 large handful of chives, finely chopped
salt and pepper to taste

Boil potatoes until for tender (about 10-12 minutes) DO NOT overcook. Drain and return to hot pan to get rest of water off. Use a hand masher (you want lumpy and chunky potatoes) to start to mash. Mix in sour cream, garlic and chives and continue mashing. Add s&p to taste.

Caprese Style Tomato salad (Idea stolen from my brother Neil)

1 lb of heirloom tomatoes, different colors all cut to a similar size
1 shallot, finely chopped
1 large handful of basil, chopped
4 oz. mozzarella cheese cut into small cubes
1/4 cup balsamic vinegar
Extra virgin olive oil
s&p to taste

In a small bowl add balsamic vinegar and s&p. Wisk in a small amount of olive oil until it looks like salad dressing and you like the taste. Add dressing to tomatoes, basil and shallots and stir to coat. Refrigerate for minimum of 1 hour. Add mozzarella to each bowl as you serve. DO NOT mix mozzarella in this salad if using balsamic vinegar. The mozzarella will turn a gross shade of brown!

Tuesday, October 6, 2009

So many recipes!

I have so many recipes that I need to share! I took the summer off of the blog because I had a hard time with the pregnancy. Now I have a wonderful two month old son and tons of recipes to share. When I would make something new and delicious this summer I would photograph it for the blog. I am going to try to get these new ideas up here within the next few weeks.
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