I like eating low carb, but I do have a hang up when it comes to dips. I can eat a lot of dip recipes like buffalo chicken dip, or a zucchini-based hummus, but I get sick of dipping with … Continue reading
This is one of my husband’s favorite dinners. It’s simple, it’s healthy and it’s delicious. When you’re sick of chicken, tilapia is a nice change of pace. It’s a flaky white fish that is very inexpensive. I use things that I always have my kitchen: garlic, lemon and butter. There’s a reason why this is a classic flavor combination! By adding crushed garlic cloves to your butter, you’re creating a slightly garlicky flavor that won’t overwhelm the fish. You can always play with this recipe by adding in some of your favorite dried herbs, or even some crushed red pepper flakes for some spice!
- 4 tilapia filets
- 4 garlic cloves
- zest of one lemon
- 2 tablespoons butter
- 1 tablespoon olive oil
- salt, pepper
1. Pat dry your tilapia filets with paper towels. You want them to be dry when they hit the pan, so that they create a nice crust. Season both sides with salt, pepper and sprinkle with lemon zest.
2. Heat a skillet (I use non-stick) over medium high heat. Add the tablespoon of olive oil and the butter.
3. while your skillet is heating up, smash your garlic cloves. Smash them. Hard. Peel them and throw them into your skillet. As the butter and oil melt, the crushed garlic will flavor it.
4. Once your butter is melted and your garlic is slightly golden, place the seasoned tilapia in the pan. Fish cooks quickly, so keep your eye on it. It should take about 4 minutes on the first side. If the fish doesn’t want to move, don’t flip it yet. The hot pan is creating a golden crust. Once your fish is flipped, cook it for 2-3 minutes on the second side.
5. For an added bit of lemon, squeeze fresh lemon juice on top. Serve hot and enjoy!
Here’s an experiment for my Monday night dinner. Last week I watched Food Network’s Anne Burrell make fish tacos. I love spicy fish wrapped up in a tortilla with a cool coleslaw – who doesn’t? Her recipe looked easy enough so I thought I’d try it out. It’s also baked, not fried like many other recipes I’ve seen out there.
After failing to find her exact recipe, I re-watched her video and came up with my own creation. She had some extra things added into the slaw. I didn’t have all of the extra veggies on hand, and the slaw came out great without them. You can easily adjust spices for even the most delicate of palets. My husband and I enjoy a little heat, but I don’t think it was overdone. Let me know how you customized this recipe for yourself in the comments!
For the fish:
1 pound tilapia, or other firm white fish
1 teaspoon smoked paprika
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 cup olive oil
juice and zest of one lime
For the slaw:
1 package (16 oz.) of coleslaw mix
1/2 cup mayonaise
juice and zest of one lime
1 teaspoon cumin
1 teaspon chili powder
1/2 teaspoon cayenne pepper, or to taste
corn or flour tortillas; your choice!
Preheat the oven to 350 degrees. Wrap your tortillas in aluminum foil; put them in the oven.
Zest and juice the limes into two different bowls. I used one bowl for the fish and one for the slaw, to simplify things. In the first bowl, whisk the olive oil with the lime juice and zest to incorporate it. Whisk in smoked paprika, cumin, chili powder, cayenne, salt and pepper to taste. Add the bite sized tilapia to the marinade. You can marinate it overnight, but with the lime juice I would suggest only a few hours maximum.
In the second bowl, whisk the mayonaise into the zested and juiced lime. Add in the cumin, chili powder and cayenne, along with salt and pepper; whisk to combine. Toss the cole slaw into the dressing and let sit in the refrigerator while you finish the fish. This step can be done the day before, or just a few hours before.
Bake the tilapia on a baking sheet lined with parchment paper (easy clean up) in a single layer for 8-10 minutes, or until the fish is white and flaky.
Wrap up the baked fish, with some slaw and even a little avocado – enjoy!
Low carb option: ditch the tortilla, and serve the fish over a bed of coleslaw! All of of the flavor AND low in carbs! Perfect.
Kale. It’s good for you. That’s why I started cooking it. I find that it tastes a little like spinach, but it can be more bitter. It can also be very dirty. Be sure to thoroughly wash it. I’ve read the easiest thing to do is throw the kale (once torn into smaller pieces and off of the stems) into a bowl of water with a tablespoon or two of vinegar. Let it loosen the dirt by soaking it for a few minutes, then rinse it twice. Drying in a salad spinner is easiest; or let it drain and pat with paper towels.
As for cooking the kale, I typically just saute it in olive oil with salt and pepper, but tonight I decided to take it up a notch.
This time around, I added in my two favorite ingredients: garlic and crushed red pepper flakes. I guarantee you’ll make this dish as a side more than once a week. It cooks up incredibly fast, and it goes great with chicken, fish, steak… you get the idea.
2 bunches of kale, torn into pieces
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon crushed red pepper flakes
1. Heat a skillet with the two tablespoons of olive oil, over medium heat.
2. Mince the garlic and add to the heated pan along with the crushed red pepper flakes.
3. Swirl the garlic and crushed red pepper flakes around the pan; you want the olive oil to become infused.
4. Once the garlic has become slightly golden, add in the kale. Use tongs to toss the kale in the infused oil.
5. Turn the heat down to low. Allow the kale to wilt for about 2-3 minutes. Serve immediately.
And there you have it! The fastest, tasty and healthiest side dish you’ll make during the week!
Do you have a favorite way to prepare kale? Let me know in the comments!