Ninety-sixth Post ~ Bruschetta-topped breaded tilapia

This was a really simple meal.  So simple, in fact, I considered not blogging about it.  But then, after thinking about my post labels such as "quick dinner," I thought, perhaps I should blog about it for just that reason.

So here you go.

Here's what you'll need:
~ 1 tilapia fillet (I used frozen, and recommend going fresh.  However, this method of preparation will be so flavorful, you won't even notice the difference)
~ Italian seasoned breadcrumbs
~ Premade bruschetta
~ Coarse-ground sea-salt
~ EVOO and/or butter

For the side I made the always-delectable roasted brussels sprouts.  See this post for easy-to-follow instructions to for preparing one of my favorite veggies in an oh-so-sweet way.  The only change I made was to exchange fresh thyme for garlic.

Start the brussels sprouts roasting.  Sprinkle ample breadcrumbs on a plate.  Generously coat both sides (including the little nook and cranny) of the tilapia fillet.  Start some EVOO heating in a pan.

: : PAUSE : :

Today something unimaginable happened.  I ran out of EVOO.  Somehow, I thought there was more in the bottle than there was, but sure enough, I tipped it into the pan, and about a teaspoon-full came out.  I thought it might be enough to sautee the tilapia, but unfortunately, it wasn't.  So I added about a tablespoon of butter (not too bad, calorie-wise, right?) and that gave the fillet the most delicately, deliciously browned edges.  Definite accidental win.

: : UNPAUSE : :

So after the tilapia is breaded, set it into the oil or butter or both.  Let it sizzle away while you stir the brussels sprouts.  Salt the upturned side of the tilapia, then flip it.  When it's done, top it with the bruschetta (remaining juice and all).  It doesn't take a lot (I saved about a tablespoon of bruschetta for this meal from when I cooked the lamb and tortellini earlier this week).

I enjoyed tonight's meal with another fabulous chilled glass of the Vinho Verde by Gazele.  Absolutely divine on such a hot summer's night!

Yours in the love of good food and wine,
AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Sixty-sixth Post ~ "Italian Classics"-Inspired Tilapia

This post could be titled "An Ode to Wegman's Italian Classics." I have had a long-standing love-affair with Wegman's Italian Classics seasoned breadcrumbs. Just the right amount of parmesan. Just the right amount of basil. Just the right amount of salt. My habitual "comfort food" dish of late has been chopped chicken tenderloins rolled in these savory morsels and sautéed in EVOO... but I have found yet another use for them: fish!

In the mood for something home-cooked yet quick this evening, I grabbed a fillet of tilapia as I zoomed through Wegmans. At $1.87 for this hearty serving, tilapia is not just yummy - it's cheap! I had intended to do something fun with the leftover cilantro and lime I had in the fridge, but my attention was grabbed by something in the chilled prepared pasta aisle - Wegman's sun-dried tomato and basil pesto. Who could resist something that enticing? Into my cart it went. So here's what you'll need for this meal:

~ Fillet of tilapia (light and flaky is the key - you could probably substitute halibut, monkfish or catfish as well)

~ Italian seasoned breadcrumbs

~ EVOO

~ Wegman's (or your local wonder-market) sun-dried tomato and basil pesto

~ Green beans

~ Scallion

~ Jarred (or crushed) garlic

~ Coarse-ground sea salt

Dump some frozen french-cut green beans into a pot with some water. Snip in one scallion and some jarred garlic. I couldn't even be bothered to crush any fresh garlic tonight. Scallions are one of my new favorite on-hand items. They add so much flavor to a dish without being overwhelmingly oniony. Let those simmer until they're done to whatever level you like your beans cooked. I like french-cut green beans al dente, so I turned them off just about as soon as they really started simmering.

Into a pan put a little jarred garlic and about a tablespoon of olive oil. Start it heating. Generously coat the tilapia fillet in the seasoned breadcrumbs and set it carefully into the hot oil. As I flipped it, I would sprinkle some more breadcrumbs over it so that it gave it a little extra crispiness.

As soon as the fish is done (it won't take long!) serve it on a plate and spoon a bit of the pesto over it. A little goes a long way - believe me! I saran-wrapped the rest of the pesto and put it in the freezer - I am envisioning it tossed with some pasta (tortellini?) along with some breaded pork tenderloins for a quick and savory dinner sometime in the near future.

I added a little butter to the beans, topped the tilapia with pesto and served it with a Chenin Blanc from MAN Vintners of South Africa - a gift from Nozomi and her husband. It was fresh and citrussy but heartier than a Sauvignon blanc. It paired with the lighter tones of the tilapia but also stood up to the zesty, savory quality of the pesto. A good match!

Yours in the love of good food, wine, and occasional culinary shortcuts,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Twenty-seventh post ~ Lemon and Herb Tilapia

The weather has gotten hotter this August, so for the better part of the day, I grazed on fresh fruits and veggies directly out of the fridge, with the occasional nut for protein. I knew that I should cook something substantial for dinner tonight, but what can one eat on a day whose humidity is reminiscent of walking into a bathroom after someone has taken a 30-minute shower?

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The answer, my friends, is fish. And not a hearty fish like salmon, either. Days like today call for a fish that is light and flakey. Namely, tilapia.

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I found this fillet at Wegmans for just under $3.00. This afternoon, I prepped the fish so that it could marinate while I was working. Thus, the actual time spent slaving over the hot stove tonight was minimum! Here's what you'll need for tonight's dinner:

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~ Fish (while I used tilapia, orange roughy is another nice light fish)

~ Chives

~ Onion

~ Lemon

~ Olive oil

~ Salt and pepper to taste

~ White wine (I purchased a New Yorker for my white this week: Bully Hill's "Fish Market White." The picture on the label of the "Lady of Martinique" reminded me of my travels in the Caribbean, and just that alone seemed to pair well with today's weather!)

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As we're trying to keep tonight's dinner light, I'd suggest a veggie rather than a starch. I realize that a lot of my posts feature green beans, but in truth, they're one of my favorite veggies. They're tasty, inexpensive, easy to cook and good for you. What's not to love? I cooked these pre-cut, prewashed French beans by sauteeing them in a little oil and then adding some white wine and water to steam them. As they were finishing I added some salt, pepper and garlic.

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So, back to the fish. My brain is too hot and tired to relate all of this in chronological order. Hopefully you've read this through to the end before you've actually started cooking. In any case...

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In the afternoon, put about a tablespoon of olive oil in the pan in which you wish to cook the fish. Turn the fish in the pan a few times to coat it. Salt and pepper it. Mince some onion onto it...

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::PAUSE::

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I've never really learned a lot about onions. I don't particularly like onions, honestly, but I'm slowly discovering the punch they can add to food and starting to warm to them. Because I don't know much about them, I'm not too picky when shopping for them. I saw these tiny little onions at Wegmans and thought, "Tiny onions. Perfect for a person cooking for one: waste not, want not..." and purchased them because of their size without a second thought. It turns out that what I minced up for my fish tonight was a "cibol" or Welsh onion (the misnomer Welsh coming from a misinterpreted Old English word welisc meaning "foreign" rather than "of Wales," as this little root hails from Asia). It packs a lot of flavor into such a tiny space, and a little goes a long ways. Once cooked, it has a slightly carmelized, sweet taste. I've become a fan.

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::UNPAUSE::

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So mince up a bit of whatever onion-related bulb you happen to be in possession of, and scatter it over the fish. Squeeze ample lemon juice over it, snip some chives onto it, and then cut paper-thin slices of lemon to lay over the top of it. Slap a lid on and place it in your fridge for the afternoon. Get it out about 45 minutes before you're ready to cook so it starts to warm up.

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When you're ready to cook it, put it on the stove and start it heating up. Pour some white wine into the pan, but not over the fish. As soon as it starts sizzling, cover it and cook your veggie. Keep adding tiny bits of white wine gradually as its cooking so that it's never without liquid but never really boiling in it, either.

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The result will be a sweet, zesty, flavorful meal. The onions that fall off the fish carmelize with the wine, creating a really savory sauce that's still light and not too heavy. The lemon slices steam over the fish, releasing all of the flavor but somehow none of that acidic punch that you usually get from lemon.

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The Fish Market White paired perfectly. While the label says that it's from "hybrid grapes," I'm guessing there's some sweet Delaware in there, as well as something slightly more citrussy like a Sauvingon. It pairs well, making this meal filling, yet light and refreshing. A must for this kind of weather!

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Yours in the love of good food and wine,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.