Crispy Tilapia, Lemon-Thyme Quinoa, Sauteéd Bok Choy

This is a leftover from last month that I just got around to typing up. This fish stick is a little fancier than your average minced and frozen variety. By blending the seasonings into the buttermilk-egg bath, you avoid the loss of flavor caused by heat. Instead the subtle garlicky, lemony flavor cozies right up into the fish. You won't even miss the tartar sauce!

The side dishes we flavored to compliment the fish. I used red quinoa, because that's what I happened to have on hand; however, an variety will do. The bok choy is super quick and provides a leafy green to balance out the meal.

Crispy Tilapia Fish Sticks

Ingredients:

1 egg

1/4 cup buttermilk

2 cloves garlic

1 tsp fresh thyme leaves

1/2 tsp lemon zest

12 oz tilapia, cut into 1" wide strips

salt and pepper to taste

1 c coarse bread crumbs (panko, for example)

Directions:

Preheat oven to 425F.

In a blender, blend egg, buttermilk, garlic, thyme, lemon zest, and a pinch of salt and pepper; transfer to a shallow bowl. Place the bread crumbs in a separate shallow bowl.

Season the tilapia strips with salt and pepper. Dip each strip into the buttermilk mixture, allowing excess liquid to drain off, then coat in bread crumb mixture. Lay on a baking sheet and repeat with remaining fish sticks. Bake for 10-12 minutes, or until fish flakes easily with a fork. Makes 4 servings (about 2 fish sticks per person).

Lemon-Thyme Quinoa

Ingredients:

2 c fish or vegetable stock (or amount required per your quinoa package directions)

1 c quinoa

juice of 1 large lemon

2 tbsp olive oil

1 small shallot, minced

1 tbs fresh thyme leaves

salt and pepper to taste

Directions:

Prepare quinoa according to package directions using stock of choice.

Meanwhile, whisk together the remaining ingredients to form the dressing. Toss the dressing with the prepared quinoa until it is well mixed. Serves 4.

Herb Sauteéd Bok Choy

Ingredients:

2 tbs light olive oil

1 medium yellow onion, diced

1 clove garlic, minced

2 tsp lemon zest

1 head bok choy, rinsed, and sliced into 1/4" inch ribbons (including stems)

1 tbs fresh thyme leaves

1/4 c fresh basil leaves, chopped

salt and pepper to taste

Directions:

Heat olive oil over medium heat. Add onion and cook for about 5 minutes. Stir in garlic and zest; cook an additional minute. Add the bok choy and oregano into the pan; stir to combine with the onions. Cook it for a couple more minutes, or until cabbage just begins to wilt. Remove from heat.

Toss cabbage with the fresh basil and season to taste. Serve immediately. Makes 4 servings.

Fiesta Lime Tilapia Tacos, Zesty Corn and Rice, and Kid-Friendly Coconut Mojitos

I don't typically go for spice blends (save the curry and masala blends I love so much!), but once in awhile one ends up in my possession. My sister dropped off a bunch of spices at my place. She travels for her job, and when her lease ended she didn't bother finding a new place since she lives out of hotels almost exclusively this time of year. This is how I came to know Mrs. Dash's Fiesta Lime seasoning blend.

I took the easy route and made tacos with the blend. I'm happy to say that they turned out quite flavorful with smoky lime tones. I've included a link to the ingredient list should you prefer to come up with your own blend.

I served the tacos with an old stand-by corn and rice dish that I use fairly often. It's a great use for leftover rice (this is where most of my Chinese take-out rice ends up). The beverage came about after I spent an evening watching baseball at a local hole-in-the-wall. The bartender and I were speculating what to do with the UV Coconut that had been sitting on the shelf untouched for several weeks. We decided that a coconut vodka mojito was the way to go. The next week I brought in some mint leaves and we tested the theory out. I worked, so I decided to make a non-alcoholic version that the spawn and I could both enjoy.

Sadly, my kids were less than thrilled with the "mojito" as it is presented here. For those that prefer a sweeter version, use half coconut water and half limeade.

Fiesta Lime Tilapia Tacos

Ingredients:

1 tbs tamari

1 tbs fresh lime juice

12 oz tiliapia filets

2 tbs Mrs. Dash Fiesta Lime seasoning (ingredients here)

1 tbs peanut oil

8 whole wheat tortillas, warmed

1/2 c salsa

avocado, sliced

1 stalk green onion, finely sliced

2 tbs cilantro, finely chopped

1 lime, cut into wedges

Directions:

Whisk together tamari and lime juice. Brush tilapia with the tamari blend, then season well with the Fiesta Lime seasoning. Heat peanut oil in a skillet over medium heat. Add the fish and cook about 3 minutes each side, or until fish flakes easily with a fork. Remove from heat and allow to rest a few minutes. Cut fish into bite size pieces.

Divide fish among the warmed tortillas and top as desired with salsa, avocado, green onion, and/or cilantro. Finish with a squeeze of lime and serve. Serves 4 (2 tacos per person).

Zesty Corn and Rice

Ingredients:

1 tablespoon oil

2 tbs onion, finely diced

1 15oz can unsalted corn, drained

1 small can of roasted green chiles, finely diced

1 tsp lime zest

1/4 teaspoon cumin

1 teaspoon chile powder

2 tbs red bell pepper, diced

1 teaspoon serrano chile, finely diced (optional)

2 c prepared rice

juice of half a lime

salt to taste

fresh cilantro (optional)

Directions:

Heat oil in a large saucepan over medium heat. Saute onion until just turning translucent, about 2-3 minutes. Add corn and let it heat for 5 minutes. Add chilis, zest, and seasonings and cook an additional 5 minutes. Stir in bell pepper, serrano (if desired), prepared rice, and lime juice. Heat through and salt to taste. Serve with cilantro, if desired. Makes 8 servings.

Coconut Mojito (non-alcoholic)

Ingredients:

1/4 c mint leaves, tightly packed

juice of 1 lime (about 2 tbs)

1 tbs sugar

2 c coconut water

16 oz club soda

ice

additional mint leaves and lime wedges for garnish

Directions:

Muddle the mint leaves with the sugar and lime juice. Place in a pitcher and pour in the coconut water. Allow to steep in the refridgerator at least an hour.

When ready to serve, fill 4 glasses with ice and divide the minty liquid among the glasses. Top with soda water and garnish with mint leaves and lime wedge. Makes 4 16oz servings.

Broiled Tilapia with Garlic Aioli and Carrot Puree

This is a light meal that doesn't skimp on flavor. Garlic aioli is one of my favorite condiments, and I like to make a batch and keep it on hand in the fridge. It's great on bread, as a topping for baked potatoes, or simply as a dipping sauce for your favorite veggies. Don't forget to make it ahead of time! It needs at least 3 hours to allow the flavors to blend.

I served this with the rest of the asparagus from my recent farmers market venture. The asparagus I broiled with some of my Tuscan herb olive oil and a pinch of sea salt. For color and a bit of sweetness to counter act all the garlicky goodness, I also made a simple carrot puree (recipe below). When making the puree, feel free to adjust the salt and brown sugar to your taste. Depending on the carrots, you may need a little more!

Broiled Tilapia with Garlic Aioli

Ingredients:

1/2 c mayonnaise (I prefer the olive oil based mayo)

1/2 lemon, juiced (approx. 1/4 c lemon juice)

1/2 tbs stone-ground mustard

3 cloves garlic, minced

1/2 tbs lemon zest

3 tbs finely chopped tarragon

12 oz tilapia, deboned and fileted

olive oil

fresh cracked pepper

parsley and chives for garnish, if desired

Directions:

Whisk together mayo, lemon zuice, mustard, garlic, zest, and tarragon in a small bowl. Cover and chill for at least 3 hours.

Place the top rack in the oven about 8 inches below the broiler. Set the (empty) broiler tray on the rack, and preheat the broiler to high.

Rinse and pat dry the tilapia filets. Brush each side of the filets with olive oil. Once the oven is preheated, place the tilapia in a single layer on the broiler pan and allow to cook for 4 minutes, or until the top is golden brown. Flip filets over and broil another 2 minutes.

Spread the mayo mixture evenly on the top of each filet, using 1/2-1 tbs per filet. Return to oven and broil another 2 minutes. Remove from oven and serve with fresh cracked pepper. Garnish, if desired. Makes 4 servings.

Carrot Puree

Ingredients:

3 medium carrots, halved lengthwise and cut into 1/2-inch pieces

1 small garlic clove

1/2 c water

1 tsp salt

1 tsp brown sugar

2 tbs heavy cream

1 tbs unsalted butter

Directions:

Place carrots, garlic, water, and salt in a 1-quart saucepan. Cover and simmer until carrots are very tender, about 15 minutes. Purée mixture with sugar, cream, and butter in a food processor until smooth. Add additional salt and/or sugar to taste. Makes about 3/4 cup of puree.