Tag: Tilapia

Fish with Pineapple Salsa and Tomato Avocado Salad

Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Fish with Pineapple Salsa and Tomato Avocado Salad that sounded like the perfect warm-weather dinner.

 

I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.

Ingredients:

  • 1 cup chopped pineapple
  • 2 tablespoons finely chopped red onion
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup thinly vertically sliced red onion
  • 1/4 cup thinly sliced fresh basil
  • 1 medium tomato, cut into thin wedges
  • 1 peeled ripe avocado, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) whitefish fillets
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon paprika

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Fish Tacos with Tomatillo Sauce

I’m having a busy week at work, so I need some quick meals that still taste delicious but I can make in no time. My go-to for quick meals are Cooking Light’s tacos. I don’t know how they do it, but their taco recipes are awesome. Here’s one of their newest, from this month’s issue.

Ingredients:

  • 3 garlic cloves
  • 2 medium tomatillos, husked and rinsed
  • 1/2 medium jalapeno pepper
  • 1/2 cup cilantro stems
  • 3 tablespoons canola mayonnaise
  • 1/2 teaspoon sugar
  • 3/8 teaspoon salt, divided
  • 2 cups very thinly sliced red cabbage
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) tilapia fillets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1/4 cup fresh cilantro leaves

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Cumin Spiced Fish Tacos with Avocado Mango Salsa

With Cinco de Mayo this past weekend, I couldn’t stop thinking about making some kind of Mexican-themed meal this weekend. So I was pretty excited when my boyfriend suggested Fish Tacos on Sunday. My trusty Cooking Light obviously had the perfect recipe to fulfill our craving. These Cumin Spiced Fish Tacos with Avocado Mango Salsa get an extra boost of flavor from toasting the cumin seeds before grinding. If you can’t find cumin seeds, ground cumin will work for the recipe as well, just skip the toasting part.
Ingredients:
  • 1 tablespoon cumin seeds
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound tilapia fillets
  • 1 tablespoon coconut oil
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • the juice of one lime
  • 1/4 teaspoon ground red pepper
  • 1/2 can black beans, rinsed
  • 8 oz sour cream
  • 2 tablespoons chopped cilantro
  • the juice and zest of 1/2 a lime
  • 8 (6-inch) corn tortillas

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Fish & Chips

There is something so comforting and delicious about fish and chips. Traditionally a big take-away (take out/ to go) meal, cod, halibut, tilapia or another firm whitefish is typically battered, fried, and served with chips, or to us Americans, fries. I absolutely love fish and chips, but I don’t exactly love the whole frying component (I mean, I do. It’s delicious. But it kind of negates the point of eating fish). I wanted to try to make a baked version that would hopefully keep its crunch. I decided to give it some slight American flair and added Old Bay seasoning to the batter and on the fries.

Ingredients:

  • 4 tilapia fillets
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups panko
  • 1 tablespoon Old Bay
  • 1/2 teaspoon salt
  • 3 russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon Old Bay
  • Salt & pepper, to taste
  • tarter sauce
  • Malt vinegar
  • Lemon wedges, optional

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