It’s Friday, so that means it’s time for our seafood meal for the week. it doesn’t get much easier than this one. i am making a very simple Baked Tilapia, with Brown Rice and a nice veggie dish of Sautéed Snap Peas, Asparagus and Peas with Herbs. First, the fish dish. There’s very little to do with this one, so it can be done quickly.
7 tablespoons butter
4 (6 to 8 ounce) tilapia filets
Salt and freshly ground black pepper
1 lime, finely grated zest and juice
Preheat the oven to 375 degrees. In a large cast iron pan, Melt 3 tablespoons of the butter over medium heat. Remove the pan from the heat. Rinse the fish and pat it dry; season the fish with salt, pepper, lime zest and lime juice. Add the fish to the cast iron pan and place 1 tablespoon of butter on each filet. Cook the fish in the oven until tender, about 8 to 12 minutes.
For the side dishes, they are both pretty easy to make. The first is Brown Rice. You can substitute brown rice for white rice in just about any recipe, just keep in mind that brown rice takes longer to cook the white rice. To me, tastewise, it isn’t any better or worse than white rice, just a little different, and it has much more nutrition than white rice, so I am trying to introduce it more into our diet. This is just a simple recipe on the stove top for the brown rice.
1 1/2 cups brown rice
Large pinch of salt
Put the rice in a small saucepan with water to cover by about 1 inch. Add the salt and bring to a boil over medium-high heat, then adjust the heat so the mixture simmers gently. Cover and cook for 30 to 40 minutes, checking occasionally to make the sure the water is not evaporating too quickly. When the liquid has been absorbed, taste and see if the rice is tender or nearly so. If not, add about 1/2 cup more of liquid and continue to cook covered.
When the rice is tender, you can serve it or turn the heat off, or keep it at an absolute minimum, and let it sit for 15-30 minutes, during which time it will become a bit drier. There are a lot of things you can add to the rice at this point, like a little butter or extra virgin olive oil, some fresh herbs, grated cheese, some shrimp, or instead of cooking in water, cook in some kind of stock. Once the brown rice is cooked, you can use it as a substitute for white rice in recipes like pilaf.
Now on to the vegetables. This is a recipe that I literally picked up at Willams Sonoma. They had a recipe card on the counter for it and it looked really good, so I thought I would try it. It is Sautéed Snap Peas, Asparagus, and Peas with Spring Herbs and Salt. It’s a great showcase for some spring vegetables.
Sautéed Snap Peas, Asparagus and Peas with Spring Herbs and Salt
2 tablespoons extra virgin olive oil, plus more for drizzling
1 small leek, white and light green portions, thinly sliced
3/4 pound sugar snap peas, cut in half
1 bunch asparagus, ends trimmed, spears thinly sliced
1 1/2 cups fresh shelled peas (you can use frozen if you can’t find fresh)
1/4 cup water
Salt and freshly ground pepper, to taste
2 teaspoons finely grated lemon zest
3 tablespoons chopped fresh herbs, such as chives or parsley, or a combination
In a large saute pan over medium-high heat, warm the 2 tablespoons of olive oil. Add the leek and cook, stirring, until tender, about 2 minutes. Add the sugar snap peas, asparagus and shelled peas and cook, stirring, until the vegetables are evenly coated with the oil, about 1 minute. Add the water and cook, stirring the vegetables occasionally, until the water has evaporated, 2 to 3 minutes. Season the vegetables with salt and pepper and remove the pan from the heat. Add the lemon zest and herbs and stir until evenly distributed. Transfer the vegetables to a serving bowl and drizzle with olive oil. Serve immediately.
Yummy, yummy! It’s a pretty easy meal to put together. If you’re looking to save some time, you can always use white rice instead of the brown, but I think it goes nicely with the fish.
I have no plans for dinner tomorrow since we have plans for the evening, but I do hope to have our menu plan for next week set for tomorrow, so I will be posting that. Until then, enjoy your evening and enjoy your meal!