Tuesday, January 9, 2007

Tilapia with Lemon and Capers

What I Made: Tilapia with Lemon and Capers Served with Carrots and Mushy Peas
Why: After the over-indulgence of the holidays, I felt we needed a healthy dinner and that means fish with lots of vegetables.

What I Did

8 oz. tilapia
1 tsp. olive oil
1 tsp. capers
1 tbsp. butter
Juice from one lemon

Heat olive oil in non-stick pan then add tilapia fillets. Cook for 1 minute on each side. Add capers, butter and lemon juice. Simmer gently for 2-3 minutes. Serve with
mushy peas (cook 1 cup of frozen peas according to package directions then mash using an immersion blender) and steamed carrots. Serves 2.

Review: The tangy lemon of the fish contrasted well with the sweetness of the mushy peas and the carrots add color. A flavorful and well-balanced meal (okay, so what if I had ice cream for dessert?). I experimented with the carrots by boiling them in orange juice and a little cumin, but it really didn't add anything.

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