I seemed to have caught an early Fall cold. Mostly it is a nagging cough, scratchy throat and laryngitis. Even so I am plugging along and going for my daily walk albeit a little bit slower. This too shall pass! I have been going to bed quite early this week so I have not been on the computer much. I hope everyone who is participating in the Hot 100 challenge is doing well with their goals. I will try to get around to your blogs and check in on you.
In my quest to get more fish meals on the menu each week I decided I should add some new seafood recipes to my collection. Variety is the spice of life they say! I like Tilapia as it is a mild fish, great for serving to people who are unsure about fish. It has no fishy smell to it, does not make your house smell like fish and it’s quite adaptable to most any seasoning.
I prefer the Tilapia tenderloins as they are firmer than the fillets which do break apart quite easily. Costco is the only store I have found the tenderloins at. They come individually wrapped which is nice as you can pull out just how many you need, put them in a container of cold water and in less than 20 minutes they are thawed. This makes for quick meals when you don’t have something planned in advance.
This recipe for Southwestern Tilapia is nice and spicy! Use less cayenne if you don’t like things too spicy. I thought the spices were perfect as written. I made half a recipe as I am the only fish eater at home this week. The recipe called for 6 ounce fillets but my tenderloins were about 4 ounces so I used 3 of them and made half the recipe into 3 servings. I cut way back on the amount of olive oil the recipe called for as it just didn’t need it. Feel free to substitute any firm white fish that you like.
The leftovers will heat up nicely in the microwave on a low power.With the southwest seasonings in place I plan on having fish tacos with one of the fillets. Just heat up some corn tortillas, crumble the fish, add some shredded lettuce, salsa, light sour cream, green onions and cilantro – easy tacos!
Baked Southwestern Tilapia
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 (6-ounce) tilapia fillets
- 2 tablespoons extra virgin olive oil, divided (for 3 tenderloin fillets I only used 1/2 teaspoon oil on the fish)
- 1 lime, cut into wedges
- Preheat oven to 450°F. In a small bowl, mix garlic powder, chili powder, salt, black pepper and cayenne. Sprinkle evenly over both sides of tilapia.
- Coat a baking sheet with 1 tablespoon of the oil (or use olive oil spray which is what I did.) Arrange tilapia in a single layer on the baking sheet.
- Drizzle tilapia with the remaining tablespoon of oil (I only used 1/2 teaspoon for 3 fillets and it was plenty) and bake until golden brown and flesh begins to flake, 7 to 9 minutes. Serve with lime wedges on the side.
Yield: 4 servings
Per serving (180.36g-wt.): 230 calories (90 from fat), 10g total fat, 2g saturated fat, 34g protein, 1g total carbohydrate (0g dietary fiber, 0g sugar), 85mg cholesterol, 680mg sodium
Old WWP 5 / New WWPP 6
Adapted from Whole Foods
The only difference between Fit and Fat is I.
I am always looking for new recipes to try. We have our family favorites but it is nice to throw some new things into the mix. I try a new recipe just about every week sometimes several new ones!
Your turn to chime in!
HOW OFTEN DO YOU TRY NEW RECIPES?
WHAT DO YOU USE TO TREAT A COLD AND SORE THROAT?