Let’s Talk Tilapia. . . . .

I made dinner last weekend.  Baked tilapia, mashed potatoes and my own creation of sauteed bella mushrooms and carrots.  Ciao Bella key lime graham sorbet with fresh mango for dessert.

Tilapia does not have the omega-3 star power of some other fish, but it is good, healthy and relatively free from the chemicals that plague the larger fish.  I marinated two tilapia filets in olive oil (tilapia is a somewhat porous fish), then rolled them in finely-grated romano and Italian bread crumbs.  I sauteed (in olive oil) for about 2 minutes a side, then baked in a 400 degree oven for 10 minutes.  Perfecto!  

The mashed potatoes were the small, white organic potatoes.  Washed and peeled only for “eyes.”  Boil for 15 minutes (or until tender) then mashed in 1/4 stick of butter, a few ounces of garlic cheddar cheese and a little low fat milk.  Salt, pepper and a little garlic powder.  Mercy! 

I also got two stringers of organic carrots.  Washed, peeled and then cut in small pieces.  I added chopped Bella mushrooms (carefully washed).  I put the mix in a fry pan and sauteed with olive oil, some tarragon, salt and pepper.   I added some honey (see post of  November 19, 2011) to caramelize and add flavor.  I covered the pan and stirred often to keep the mix from burning.  Once the carrots were al dente, it was done.   

A wee bit of wine (Liberty School cabernet) was the perfect accompaniment.  It doesn’t get any better.  And the points rolled in . . . . (see posts of May 6 and 8, 2012).