Category: Fish

tilapia & summer vegetables packets

7/7/2014

1 cups diced tomatoes
1 cup diced zucchini
1 cup thinly sliced red onion
small bunch green beans, trimmed and cut into 1/2-inch pieces
1/4 cup pitted and coarsely chopped black olives
4 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
salt and pepper
1 pound tilapia fillets, cut into 4 equal portions

Preheat oven to 425.
Combine tomatoes, zucchini, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
To make a packet, generously coatta sheet of foil with cooking spray. Place one portion of seasoned tilapia in the center of the foil. Top with about 1/4 portion of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with remaining portions.
Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

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lemon herb salmon

10/30/2013

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1 lemon, thinly sliced
2 tbsp chopped fresh dill
1 clove garlic
1/2 tsp salt
1 tbsp dijon mustard
1 lb center-cut salmon, skinned

preheat oven to 350F.
lay a piece of foil on a rimless baking pan. arrange lemon slices along the foil. spread dill over the lemons.
with the side of a chef’s knife, mash garlic with salt to form a paste. transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. spread the mixture over both sides of the salmon. place the salmon on top of the layer in the pan.
cover the pan with another piece of foil; cook until the salmon is opaque in the center, 30 minutes. cut the salmon into 4 portions and serve.

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crispy beer batter fried tilapia with a take on a greek salad

4/11/2012

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fish
7 tbsp flour
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup beer
1 lb tilapia fillets, cut in half lengthwise
4 tsp canola oil

1. combine flour, cumin, salt and cayenne in a medium bowl. whisk in beer to create a batter.

2. coat the tilapia pieces in the batter. heat oil in a large nonstick skillet over medium-high heat. letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 4 minutes per side.

salad

3 tbsp evoo
2 tbsp lemon juice
1 tsp dried oregano
pepper to taste
4 cups peeled and diced cucumbers
1 14-oz can black-eyed peas, drained
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion

1. add cucumber, black-eyed peas, bell pepper, feta, onion to a bowl. whisk oil, lemon juice, oregano and pepper and pour over the salad to dress.

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bisia's bites: citrus tuna steak

2/1/2011

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with our increasingly busy lives, between our professions and personal endeavors, it is hard to find the time to prepare our meals - let alone something healthy. preparing meals that are good for us take up precious time, or just end up tasting boring. this tuna steak dinner however, takes only minutes to prepare! the short prep time doesn't cheat on flavor. the tuna is hearty and packs a punch with the orange citrus and fresh rosemary herbs. with a side of asparagus delicately sprinkled with sea salt, it is the perfect pair!

1 tuna steak
1 orange
1 twig of fresh rosemary
3 tbsp olive oil
sea salt & pepper
asparagus
butter

season the tuna with salt and pepper and place it inside a zip lock bag. to the bag, add: 2 tablespoons of the olive oil, zest from the orange, juice from the orange, and finely chopped fresh rosemary. close the bag and mix the contents together. let marinate for at least an hour.
once finished marinating, add the remaining olive oil into a pan over high heat until screaming hot. this will help achieve the sear on the outside of the tuna, but ensure the right doneness inside. cook the tuna for about 2 minutes on each side.
in the meantime, let salted water come to a boil in a separate pot. add the asparagus and let cook for 5 minutes, then shock with cold water to stop from further cooking.
plate the asparagus and dress it in some butter and sprinkle with sea salt. add the rested tuna to the plate, and enjoy!

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tilapia & summer vegetables packets

lemon herb salmon

crispy beer batter fried tilapia with a take on a greek salad

bisia's bites: citrus tuna steak

bisia's bites

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