November 21, 2024

Mediterranean Topping for Fish

June 16, 2015 by

Sometimes I think that I could be a pescatarian!  (A pescatarian is simply someone whose diet does not include meats or poultry but does include fish.)  Seafood and fish are just so much more to my liking lately than meat.  This eating lifestyle falls easily into our healthy but oh-so-yummy POV since it—for the most part—is high protein, low fat.  As with meat, it is important to purchase the highest quality fish that your budget can afford.

This recipe is really quick to put together!  And it is on the lighter side…making it a nice choice for the warmer summer months.  And, cooked on the stovetop…not the oven…will keep the kitchen (and the cook!) cooler.  We enjoyed this with tilapia fillets but it would be great with cod or flounder or sole…or even shrimp!  Enjoy!

Mediterranean Olive Topping for Fish

2015-06-02 18.21.38

ingredients

4 teaspoons olive oil, divided
1 small red onion, cut into half moons
8 ounces baby bella mushrooms, thickly sliced
2 cups grape tomatoes, halved
1 heaping tablespoon garlic, finely minced
1/2 cup pitted green olives with juice, halved
4 skinless tilapia filets (approximately 4 ounces each)
lemon pepper seasoning

directions

  • heat 2 teaspoons olive oil in large saute pan over medium-high heat
  • place onion pieces in pan and saute for 3 minutes or so, ‘til starting to soften
  • add mushrooms in a single layer and cook, without stirring, for about 5 minutes ‘til they begin to brown on one side
  • stir and make sure each is flipped over; cook about 5 minutes more ‘til other side is browned, too
  • add tomatoes (cut-side down) and heat for another 3-4 minutes
  • reduce heat and add garlic, stirring gently for just one minute
  • remove from heat; season w/lemon-pepper seasoning, and stir in green olives; remove to a separate bowl and keep warm
  • using the same pan, heat remaining 2 teaspoons olive oil over medium heat
  • season the fish with sea salt & lemon pepper seasoning on both sides and place in the pan
  • cook for 3-4 minutes ‘til nicely browned, gently turn and cook another 2-3 minutes’ don’t overcook!  fish is done when white throughout…no longer transparent
  • remove to a serving platter and top with the vegetable mixture

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , ,

Lemon-y, Garlic-y Tilapia with Avocado Salsa

March 10, 2015 by

Oh…it is getting close! For some of you, spring has already sprung. Here in Upstate NY, the daylight is increasing, the temps are warmer, the piles of snow are beginning to melt! And <slowly…> the fruits and veggies are getting increasingly more tempting in the produce department of our grocery stores. This past week, I could actually smell the fragrance of the ripe strawberries as I shopped my list! And so, two packages of them were added to our shopping cart!

One thing that I determined to prepare was a fruity avocado salsa…so easy-peasy! And so good for us (you, too!). And fits perfectly into our healthy but oh-so-yummy POV! We all are aware of the benefits of eating fresh fruits…loaded with vitamin and fiber. And avocados—such a great addition to your healthy eating plan! Here is some info on the benefits and the nutrition received from eating avocados.

We had this cauliflower rice dish alongside.  This salsa would be delish on quite a variety of seafood…from fillets to shrimp to scallops! What’s your favorite?

Lemony–Garlicky Tilapia with Avocado Salsa

 

ingredients:
salsa:
1 mango, peeled and cut into smallish cubes
1 avocado, peeled and cut into smallish cubes
handful of strawberries, cut up
2 teaspoons red onion, finely minced
1 lemon (or lime), juiced
sea salt, freshly ground pepper (I use a lemon-pepper blend)
red pepper flakes (optional)

fish:
4 tilapia fillets (4-5 ounces each)
2 tablespoons red onion, finely minced
4 tablespoons chopped garlic (I use jarred)
2 tablespoons butter
1 large lemon or lime, zested and juiced
3 teaspoons dried parsley
1 teaspoon dried tarragon
salt and pepper to taste
olive (or coconut) oil

directions:

salsa

  • mix all ingredients together in a glass or ceramic dish; set aside

fish

  • preheat oven to 400
  • lightly coat the bottom of a glass baking dish with oil
  • in a small saucepan, melt butter
  • add red onion and saute for 3-4 minutes to soften
  • add garlic and saute on low for an additional minute stirring constantly
  • remove from heat and add lemon juice
  • lay out the tilapia in the pan
  • sprinkle with the herbs, zest, and a generous amount of salt and pepper
  • pour the butter mixture over top the fish
  • bake for 10-20 minutes (depending on the thickness of the fillets) ‘til flaky

serve fish with avocado salsa on the side…perhaps with quinoa, or rice; enjoy!

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , , , ,