Lemon Butter Tilapia and Green Beans

[clevermanka]

Another cooking experiment that went well last night. Is anyone actually interested in my my posting these? If not, I'll stop. But I know a lot of others out there are cooking for one, and it's nice to share ideas of food that is quick to make and, if it serves more than one, reheats well.

Lemon Butter Tilapia and Green Beans
1 tilapia fillet
1 c French-cut green beans, thawed
1 T butter
2 T lemon juice
2 t roasted garlic (like this, but the roasted version)
1/2 t Shallot Salt
handful of flour

Heat the butter in a skillet. Dredge the fish fillet in flour. Brown fillet on both sides. Add garlic and lemon juice. Add green beans. Sprinkle on shallot salt. Cover and cook until fish is done, stirring occasionally. Remove fish, keep warm. Turn the heat to high and sauté the beans until a few of them are slightly browned (this is optional--I like that slightly-carmelized texture on my green beans). Serve fish on the green beans, in lieu of rice. Pour any remaining juice over the top of all.

Comments

[starwyse.livejournal.com]

I'm interested even if I don't comment much...this has set my mouth to watering! yum

[clevermanka.livejournal.com]

OK! I don't really expect people to comment. As long as I know this is of any use to people, I'll continue to post them. I just don't want to clutter up f-list pages with something nobody wants to read.

[tessagratton.livejournal.com]

I like these posts, too.

[pamelonian.livejournal.com]

I have seen bags of tilapia fillets in the freezer section of the grocery store, but I never knew what to do with them. Where did you get your fish?

[nottygypsy.livejournal.com]

made me hungry and I'm not a fan of Fish.

[clevermanka.livejournal.com]

I got mine at Dillon's, in a little two-fillet pack that was marked down for quick sale. But frozen is just fine. In fact, I froze mine because I knew I wouldn't eat it soon enough.

Frozen fish is nice because it doesn't take long to thaw--unlike chicken or roasts, which seems to take ages.

Me loves fish

[gamera-spinning.livejournal.com]

Mmmmm...Tilpia...

That sounds really good.

[radcliffe.livejournal.com]

Ooo hyummy, I love recipe posts- more more!

[clevermanka.livejournal.com]

=)

Will do! I'd like to put up at least one a week. If nothing else, it will keep me actually cooking instead of falling back on basic pasta or sammiches.

[http://users.livejournal.com/_luaineach/]

I LOVE recipe posts!

[apocalypticbob.livejournal.com]

I enjoy them. Always good to get inspiration for meals not meant to serve 8...

[adammaker.livejournal.com]

I LOVE recipe posts and the inspiration they contain.
-
I post in a similar way when a food experiment Really Works Out.

(this calls for my cooking icon!)

[arkhamrefugee.livejournal.com]

I certainly want to read it. Please keep posting.

[clevermanka.livejournal.com]

Oh, good! And I'm sorry about your troublesome food, although anything with pink paisley can't be all bad.

[clevermanka.livejournal.com]

Wow! Coming from you, that's quite the compliment.

[arkhamrefugee.livejournal.com]

I like reading about people's food adventures. It is part of the great learning cycle, you know?

[rougewench.livejournal.com]

My dear, your journal is yours. This is a good place to put this sort of thing down for later reference. And it makes the rest of us hungry and inspired to do a mite of cooking ourselves.


D.

[clevermanka.livejournal.com]

My dear, your journal is yours

Well, yes, but I certainly don't need to type all this in for my own benefit. I'm not writing down the recipes for me, but for anyone else who might be interested.

[el-reclusa.livejournal.com]

Tilapia's my favourite! I make something similar to this, with garlic and cayenne pepper, and it's so good it'll make you remark on how good it is. for real.

[clevermanka.livejournal.com]

it'll make you remark on how good it is

Remarkable!

So feel free to post the recipe...

[rougewench.livejournal.com]

Fair enough.

I'm certainly digging on it.


D.

[lionsaoi.livejournal.com]

Yum... here's one for you...

Swiss Chicken

1 chicken breast (fresh, or thawed)
1 oz swiss or other strongly flavored cheese
1 tsp chopped onion
1-2 tbsp fressh spinach
1/2 tsp chopped garlic
1 tsp EVOO
Salt/Pepper to taste
toothpicks

Loosely wrap the chicken in plastic wrap. Using a rolling pin or meat mallet, pound until thin. Remove and discard plastic wrap.

Place the chicken smooth side down. Towards the middle of the chicken breast, place the cheese, garlic, onions and spinach. Gently roll the chicken up, making sure to tuck in the edges, until a packet roughly the size of the breast, pre-pounding, is created. Secure with toothpicks.

Rub the chicken with EVOO. Salt and pepper to taste. (Other herbs are lovely, including thyme or tarragon) Place baking dish and cook for 20-30 minutes in a pre-heated 350 degree oven.

It comes out to be something like 6 points, which is about 250 cal, give or take, and 6-10g of fat.

[clevermanka.livejournal.com]

What's EVOO?

[stuology.livejournal.com]

Extra virgin olive oil

[lightonthesill.livejournal.com]

I like these posts. Tilapia is a new favorite of mine. ~ C

[stuology.livejournal.com]

I'd read it.

[clevermanka.livejournal.com]

Ah! Thanks.

[lionsaoi.livejournal.com]

Extra virgin olive oil

[tmseay.livejournal.com]

Just one more note to say that I very much appreciate the recipes!

[tenebrae.livejournal.com]

Yum! Did you think about maybe a dash of paprika? I'm kind of a spicehead though so that may not work for you.

[el-reclusa.livejournal.com]

will do shortly, though really, it's mostly a matter of adding stuff to taste and broiling 'til it's done. I usually keep it relatively simple with a li'l salt, butter, corn oil, minced garlic, and cayenne...