Pasta and Shrimp Primavera

My friend introduced me to a produce stand nearby with great produce and inexpensive prices. So when I found this recipe packed with all kinds of produce I got all excited! The original recipe didn't have a sauce, so I made a few changes to add flavor. I thought this was good but I'm not sure it amazed me or anything.

Ingredients

• 16 oz. cooked pasta (I used half a box of whole wheat rotini)
• 1 lb frozen shrimp, shelled and deveined
• 2-4 tbsp olive oil
• 5-6 garlic cloves, minced
• 1 zucchini, diced
• 1 lb asparagus, cut into 1-inch pieces
• 1 medium onion, diced (I used a large shallot because that's what I had)
• 3 cups fresh spinach
• 1 cup sliced mushrooms
• 1 can diced tomatoes, drain excess liquid
• 3-4 tbsp chopped, fresh basil
• salt & pepper to taste
• feta cheese
• splash of white wine
• splash of chicken broth

Directions

1. Cook pasta and drain.
2. Add 1 tbsp olive oil to a large skillet over medium heat and add shrimp, season with salt and pepper. Cook for 2-3 minutes until pink. Remove shrimp and set aside.
3. Add another tbsp olive oil and add squash, onion, and asparagus to the skillet. Saute 4-5 minutes. 
4. Add spinach and mushrooms and cook until spinach has wilted.
5. Add the garlic and saute until fragrant. Add tomatoes, basil, chicken broth, and white wine. Cook for several minutes to cook out wine
6. Mix in the shrimp and pasta. Toss until combined. Top with feta cheese before serving.

Source: Adapted slightly from The Sweets Life

Balsamic Tilapia and Mushroom Foil Packets

I was gone last week visiting my parents. Now that I'm home I don't have much motivation to meal plan or even cook. I decided to make meals that are quick and easy to make. This recipe was adapted from Coyoty Cooks. Coyoty didn't measure everything out and I just threw stuff together without measuring. So, I'll do my best to estimate measurements. The flavor of this was great! I will definitely make this again.

Coyoty used Prudhomme's Blackened Redfish Seasoning but said that you could use whatever seasoning you want. I didn't have the seasoning but I really like all of Prudhomme's seasonings so I figured it was worth it to give this one a try. It was really good in this dish so I'm glad I did.

Ingredients

• 2 Tilapia Fillets
• 8 oz Baby Bella Mushrooms, thinly sliced
• 1-2 Garlic Cloves, minced
• 3 Tablespoons + 1 Tablespoon Olive Oil, separated
• 1 Tablespoon + a couple of splashes of Balsamic Vinegar, separated
• 2 teaspoons (roughly) Prudhomme's Blackened Redfish Seasoning
• Salt and Pepper to taste

Directions

1. Preheat oven to 400 degrees.
2. Cut an 8"x12" foil sheet for each piece of fish.
3. In a bowl, mix together 3 Tablespoons olive oil, 1 Tablespoon Balsamic vinegar, and 1-2 minced garlic cloves. Divide mushroom mixture in two and place each half on each pieces of foil.
4. In a small bowl mix the remaining olive oil, balsamic vinegar, salt, and pepper. Place the tilapia on top of each pile of mushrooms. Brush tilapia with olive oil and balsamic vinegar mixture. Sprinkle Blackening seasoning on each tilapia. 
5. Fold over and press each edge of foil to seal it. Place packets on a cookie sheet. Bake for 15 minutes until fish is cooked through and flakes easily.

Adapted from Coyoty Cooks

Tilapia and Quinoa with Feta and Cucumber

I've never had quinoa before but I've heard it's really good for you. I looked up several recipes and found this one from Martha Stewart. It looked so good, easy, and refreshing. It tasted as good as the recipe sounded. I did add just a little garlic powder to the fish. I didn't expect much from the fish since it was only salt, pepper, paprika, and a pinch of garlic powder. But it ended up tasting so good!

Even though I followed the recipe for the quinoa, I don't think it turned out right. It seemed a bit mushy. But it was pretty good for my first try. I look forward to trying it again. I enjoyed the feta and cucumber in the recipe. The recipe called for 1/3 cup of fresh dill. I felt like that was a little much, personally. I'd scale it down just a little bit next time.

Ingredients

• 1 cup quinoa
• Coarse salt and ground pepper
• 2 1/2 teaspoons extra-virgin olive oil
• 1 pound boneless, skinless tilapia fillets, divided into 8 pieces
• 3/4 teaspoon paprika
• 1 cup English cucumber (6 ounces), diced small
• 1/3 cup roughly chopped fresh dill
• 1/3 cup feta, crumbled
• 2 teaspoons fresh lemon juice

Directions

1. In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
2. In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.

Source: Martha Stewart

Oatmeal Crusted Tilapia

YUM! This recipe was so good! Originally, the recipe called for mayonnaise, but I decided to use non-fat plain yogurt so it would be a little healthier. This was so easy to prepare, had great flavor, and I felt good eating it. We will definitely be making this again.

Ingredients

• 2 whole Tilapia Fillets
• 1 cup Quick Oats
• 2 Tablespoons + 2 teaspoons Panko Bread Crumbs
• 2 Tablespoons + 2 teaspoons Grated Parmesan Cheese
• 1 1/2 teaspoons Fresh Chives, Chopped
• 1 teaspoon Parsley
• Salt And Pepper, to taste
• 1/8 cup Low-fat Plain Yogurt
• 1/4 teaspoons Grated Lemon Rind
• 1/4 teaspoon Lemon Juice

Directions

1. Heat oven to 350 degrees.
2. Line a baking sheet with parchment paper or aluminum foil. Place fish fillets on the baking sheet.
3. In a bowl, mix together oats, panko bread crumbs, grated Parmesan, chives, parsley, salt and pepper. Mix thoroughly. In a separate bowl, measure out the yogurt. Add lemon rind and juice. Stir.
4. Brush tops of fish with yogurt mixture, then top with the dry coating.
5. Bake for 15-20 minutes or until fish flakes when forked. 

Adapted from Tasty Kitchen

Shrimp and Avocado Ceviche

It's been really warm lately and I just wanted to make something light and fresh. I happened to have shrimp already so I thought a shrimp ceviche would be perfect. Typically ceviche is made with raw shrimp or fish. The citrus in the dish "cooks" the shrimp. I felt more comfortable cooking the shrimp first. I boiled the shrimp for just a couple of minutes and then put it right into an ice bath.

This recipe is delicious! Matt loved it. I served it with tortilla chips to scoop it up. It seemed more like an appetizer than a meal, so in the future I may use tostadas. This would be a great dish to serve at a picnic or potluck.

Ingredients

• 1 pounds large shrimp - peeled and deveined
• 1/2 cup fresh lime juice plus juice of 1 lime
• 4 roma (plum) tomatoes, diced
• 1/2 white onion, chopped
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoon ketchup
• 1/2 teaspoon hot pepper sauce (or to your liking)
• salt and pepper to taste
• 1 avocado - peeled, pitted and diced
• tortilla chips or tostada

Directions

1. Bring water to a boil. Add the juice of 1 lime and shrimp. Cook shrimp for 2-3 minutes until fully cooked. Drain and add shrimp to an ice water bath. Let sit for about 10 minutes.
2. In a large bowl, combine lime juice, shrimp, tomatoes, onion, and cilanto. Refrigerate for 1 hour.
3. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper.
4. Right before serving, add the avocado. Serve either with tortilla chips or tostadas.

Adapted from Allrecipes.com

Zesty Tilapia with Mushrooms

After eating too much for Thanksgiving, Matt and I decided to eat light and healthier this week. Tonight I wanted to find a somewhat healthy tilapia recipe. I ended up using this recipe from All Recipes but changed it up a little bit. I didn't have green onions and used baby bellas instead of porcini mushrooms. I sauteed them together first with a little butter. Then once the fish was done I added them back to the pan with a splash of white wine.  It was delicious!! I served this with roasted lemon asparagus. This may be one of my favorite ways to cook tilapia now.

Ingredients

• 1 cup sliced baby bella mushrooms
• 1/2 small onion diced (or 1/4 large onion)
• 2 tablespoons butter plus more for cooking onions and mushrooms
• 2 fillets tilapia
• kosher salt to taste
• ground black pepper to taste
• 1 tablespoon lemon zest
• 2 limes, juiced
• splash of white wine

Directions

1. Melt butter over medium heat. Saute onion until tender. Add mushrooms and cook until softened.
2. Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes.
3. Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Continue cooking 5 minutes, or until fish is easily flaked with a fork.
4. Stir remaining butter, onions, mushrooms, and splash of white wine into the skillet. 

Source: Allrecipes.com

Lemon Dill Tilapia with Asparagus

I was looking online for a recipe for tilapia packets. I wanted something quick and easy and I wanted to have asparagus with it. I found this recipe from Hungry Girl and made just a couple of changes to it, added dill and white wine. The fish had great flavor. It could have used a bit more lemon and salt. I'd make it again though because it was good and very easy to make, great for a weeknight meal.


Ingredients

• 2 tilapia filets
• 1 bunch of asparagus stalks, tough ends removed
• 1 lemon
• 1 Tablespoon butter
• 1 teaspoon chopped fresh parsley
• 1 teaspoon choppsed fresh dill
• 1 clove garlic, minced
• salt and pepper to taste
• spash of white wine (I didn't measure, but probably 2 Tablespoons, divided)

Directions

1. Preheat oven to 375 degrees.
2. In a small bowl, mix together butter, parsley, dill, garlic, salt and pepper.
3. Lay out 2 large pieces of heavy-duty foil. Line up the stalks side by side in the center of the foil. Lay the fish on top of the asparagus.
4. Spread butter mixture evenly over the fish, and top with lemon slices. Juice the remaining lemon over the fish. Add a splash of white wine. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
5. Place packet on a baking sheet, and cook in the oven for about 15 minutes, until asparagus is tender and fish is cooked through.
6. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) Arrange fish and asparagus on a plate (use the lemon slices as a pretty garnish), admire, and eat!

Mediterranean Tilapia with Corn, Tomato, & Feta Saute

Matt and I went to Disney's Food and Wine Festival a couple of weekends ago. At the festival, I had a Greek salad that was so fresh and delicious that I've been craving it ever since. In the salad was the typical, lettuce, tomato, cucumber, feta, and kalamata olives. I never thought I liked olives but in this salad they were good. So I decided to test my new found like for olives by making a meal with olives.

On All Recipes, I found a Mediterranean Flounder recipe and I just used tilapia instead. I wanted to make a side dish different from our norm. I found a Tomato and Corn Saute recipe from Eating Well and decided I wanted to add feta since the fish is Mediterranean. While Matt loved the fish, I decided I didn't in fact like olives or capers and therefore was not a big fan of the dish. Now, the corn on the other hand, that was tasty! I ended up taking all the mediterranean topping off the fish and just ate it with the corn.

Mediterranean Tilapia

Ingredients

• 1/2 can diced tomatoes
• 1 tablespoons extra virgin olive oil
• 1/4 Spanish onion, chopped
• 1 cloves garlic, chopped
• 1 pinch Italian seasoning
• 2 Tablespoons white wine
• 12 kalamata olives, pitted and chopped
• 2 tablespoons capers
• 1/2 teaspoon fresh lemon juice
• 3 leaves fresh basil, chopped
• 1 1/2 tablespoons freshly grated Parmesan cheese
• 2 Tilapia fillets
• 3 leaves fresh basil, torn
• 1/4 cup feta

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
3. Place tilapia in a shallow baking dish. Bake for 7 minutes. Cover with the sauce, and top with remaining basil leaves and feta cheese. Bake for another 5 minutes, until fish is easily flaked with a fork.

Corn, Tomato, and Feta Saute

Ingredients

• 2 teaspoons canola oil
• Corn Kernals from 3-4 ears of corn
• 1 medium or 2 small shallots, diced
• 1 pound tomatoes, diced
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon salt
• 1/4 cup Feta

Directions

1. Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes.
2. Turn heat to low and stir in tomatoes, basil, feta, and salt until heated through.

Baked Tilapia with Spinach and Roasted Potatoes

I originally was planning on making a spinach and tomato pasta today and just have a baked seasoned tilapia and potato dish last night. But then I found a recipe for lemon and chicken orzo pasta that I just have to make tonight. So I found a recipe on About.com and used the ingredients I planned on using for the pasta dish for my tilapia. It ended up being an easy and delicious meal. The fish calls for Creole Seasoning, which I didn't have. So I made my own with a recipe from All Recipes. The recipe used white and black pepper, I only had black. I also used just over 1/2 teaspoon italian seasoning instead of the oregano, basil, and thyme.


Baked Tilapia and Fresh Spinach
2 Servings


Ingredients

• 2 Tilapia filets
• cooking spray
• 4-6 ounces fresh spinach
• 2 Tablespoons chicken broth
• 1/4 of an onion, chopped
• 1 clove of Garlic, chopped
• 5-6 Baby Bella mushrooms, sliced
• 1 Tablespoon Extra Virgin Olive Oil
• Salt and pepper
• Creole Seasoning (recipe below)
• 1 small tomato, chopped
• 2 Tablespoons Feta

Directions

1. Preheat oven to 350.
2. In a skillet, heat olive oil and sautee the onion and garlic until tender. Add mushrooms and cook until tender. Add spinach and cook for about 30 seconds until just slightly wilted. It will continue to wilt in the oven.
3. Spray a 9x13-inch baking dish with cooking spray and add the spinach mixture.
4. Sprinkle spinach with salt and pepper and onion powder; add the chicken broth. Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato. Cover the baking dish with foil and bake at 350° for 20 to 25 minutes, or until fish flakes easily with a fork. After about 15-20 minutes of baking, add feta.

Creole Seasoning
Recipe yields about 1 Tablespoon.

Ingredients

• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon, heaping, Italian Seasoning
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3/4 teaspoon paprika
• 1/2 teaspoon salt

Directions

1. In a small bowl, combine onion powder, garlic powder, Italian Seasoning, black pepper, cayenne pepper, paprika and salt. Store in an airtight container.

Roasted Red Potatoes
2 Servings


Ingredients

• 6 red potatoes, washed and cut into 4 quarters
• Extra Virgin Olive Oil, about 1 Tablespoon
• Salt and Pepper to taste
• 1 clove garlic, chopped
• 1/4-1/2 teaspoon onion flakes

Directions

1. Preheat oven to 425 degrees.
2. In a bowl, combine red potatoes, olive oil, salt, pepper, garlic, and onion flakes.
3. Spray a square baking pan (or line pan with foil). Add poatoes.
4. Bake for about 30 minutes until potatoes are tender.

Broiled Parmesan Tilapia with Lemon Asparagus

I've seen this recipe for Parmesan Tilapia on All Recipes and wanted to try it but just haven't. Then I saw it on Annie's Eats and decided it's time to give it a try. I also did the lemon asparagus from the same post. The whole meal was delicious! Matt said the fish tasted like he was eating at Red Lobster. The topping was really good but very rich. Even though there's some mayo, butter, and cheese in the sauce, All Recipes says that there are only 200 calories. I don't know if that is true or not. I only used 1 T of a low fat mayo and then 2 T butter. We will definitely make this again. It was not only delicious, but also very easy to make.


Broiled Parmesan Tilapia
Ingredients

• ¼ cup Parmesan cheese
• 2 tbsp. butter, softened
• 1 tbsp. mayonnaise
• 1 tbsp. lemon juice
• 1/8 tsp. dried basil
• 1/8 tsp. celery seed
• 1/8 tsp. garlic powder
  
• 1/8 tsp. onion salt
  
• ground black pepper, to taste
  
• 1 lb. tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion salt and celery seed. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Roasted Asparagus with Lemon
Ingredients

• 1 lb. asparagus
• 1/8 cup extra-virgin olive oil
• 1 garlic clove, minced
• Juice of 1/2 lemon
• Zest of 1/2 lemon
• Salt and freshly ground pepper, to taste
• ½ lemon, cut into wedges

Directions

1. Position a rack in the upper third of an oven and preheat to 450°F.
2. Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears in a baking dish.
3. In a small bowl, whisk together the olive oil, garlic, lemon juice and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.
4. Bake until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.

Creamy Garlic Pasta with Shrimp and Asparagus

This recipe came from Eating Well. The original recipe also had peas and red peppers but I only used the asparagus. Instead of adding the shrimp and asparagus to the pasta while it was boiling, I sauteed them seperately. I also added a shallot. I bought pine nuts, but later realized I forgot to add them. Oops! The sauce was really good. The raw garlic really gave it a bite. I think, though, that next time I'd add less raw garlic to the sauce and saute it with the shallots, asparagus, and shrimp instead.


Ingredients

• 6 ounces whole-wheat spaghetti
• 1 pound peeled and deveined raw shrimp
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• 3 cloves garlic, chopped
• 1 1/4 teaspoons kosher salt
• 1 1/2 cups nonfat or low-fat plain yogurt
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper
• 1/4 cup toasted pine nuts (optional)

Directions

1. Bring a large pot of water to a boil. Add spaghetti and cook until al dente. Drain well.
2. Sautee shallots and asparagus. After a few minutes, add the shrimp and cook until pink and cooked through.
3. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

Chili-Rubbed Tilapia with Asparagus and Lemon

I got this recipe Eating Well. The recipe doesn't call for shallots but I happened to have one so I decided to add it anyway. This was really good and we'll definitely be making it again. I may try adding a pinch of cayenne pepper or red pepper flakes to give it a little kick next time.

Ingredients

• 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
• 1 shallot diced
• 1 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt, divided
• 2 tilapia fillets
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons lemon juice

Directions

1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
2. Combine chili powder, garlic powder and 1/8 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. 
3. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 2 plates. Sprinkle fish with lemon juice.
4. Immediately add the rest of the lemon juice and the shallots and cook until tender. Add the remaining 1/8 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

Shrimp Casserole with Spinach and Feta

A girl I know got diagnosed with Celiacs Disease and has to have a gluten free diet. We're wanting to have her and her husband over for dinner one night so I have been doing some research on gluten free cooking. I found this recipe on Gluten Free Mommy's blog and it looked really good, especially the feta I've been craving so much! This turned out really good! It had great flavor. I made my own greek vinaigrette from All Recipes.

Ingredients

• 3 Tablespoons olive oil
• One 10 oz. package of fresh spinach, chopped
• A can of diced tomatoes, drained
• 1/4 lb. feta cheese
• 10 oz. (or at least 1/2 lb) fresh med. shrimp, peeled and deveined
• 1/4 cup greek vinaigrette
• salt and pepper to taste
• 1 garlic clove, minced
• I shallot, diced fine
• Baby Bella mushrooms, sliced
• 3-4 Tablespoons of dry white wine
• garlic powder to taste

Directions

1. Preheat the oven to 350 degrees. Grease a 1 1/2 inch casserole dish. 
2. In a large skillet, heat the oil over moderate saute the shallots and garlic until tender. Add spinach, salt, and pepper. Cook for 2-3 minutes. 
3. Add the wine and cook for an additional 2-3 minutes. 
4. Season shrimp with salt, pepper, and garlic powder.
5. Put the spinach mixture into the prepared casserole dish. Layer the mushrooms over the spinach and then layer the diced tomatoes over them. Place the shrimp on top and layer the vinaigrette over the top. Sprinkle with feta cheese.
6. Bake until bubbly and cheese is slightly brown- about 25 minutes
      

Greek Dressing

Ingredients

• 1/4 cup olive oil
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon Dijon-style mustard
• 1/3 cup red wine vinegar

Directions

1. In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

*note: I didn't have oregano so instead of basil and oregano I used 1 1/2 teaspoon Italian Seasoning

Costa Rican Tilapia

I found this recipe on Food Network. I liked it because it was different than our "norm." It was definitely on the sweeter end but I don't always prefer sweet dinners. I would make it again but it isn't something I could have very often. Matt liked it. The recipe calls for white rice. I actually made brown rice up ahead of time and used it instead.

Ingredients

• 1/2 cup long-grain white rice
• 1 cups low-sodium chicken broth
• 2 Tablespoons freshly squeezed orange juice
• juice from 1/2 lime
• 1 tablespoons olive oil
• 2 Tablespoons finely chopped fresh cilantro, plus more for garnish
• 1 garlic cloves, minced
• 1/2 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 2 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 1 cups jarred or homemade tomato salsa
• 1/2 (15-ounce) can black beans, drained and rinsed
• 1 cups diced fresh pineapple
• 1 limes, thinly sliced

Directions

1. Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
2. Preheat the oven to 400 degrees F.
3. In a mixing bowl, whisk together the orange juice, lime juice, oil, 1 tablespoon of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
4. Stir together the cooked rice, salsa, beans, pineapple, and remaining 1 tablespoons of the cilantro in a square glass baking dish. 
5. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. 
6. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Mahi-Mahi with Potatoes and Asparagus

I found this recipe on Eating Well. It looked decent but I thought it was missing something. I decided to try it and change it up just slightly but I still wasn't looking forward to it. I added asparagus. To the veggies I added lemon pepper instead of regular pepper. To the fish I added a little bit of garlic powder, lemon pepper instead of regular pepper, and then sliced lemons and placed them on top. After taking my first bite, I quickly changed my opinion on the meal. YUM!! It had so much flavor. I'm glad I added the asparagus. We'll definitely be making this again.

2 servings

Ingredients

• 4-6 red potatoes, scrubbed and thinly sliced
• 1/2 bunch of asparagus tops
• 1 cloves garlic, minced
• 1 tablespoons extra-virgin olive oil
• Salt to taste
• Lemon pepper, to taste
• 1 1/4 pounds mahi-mahi, or tilapia, cut into 4 portions
• 3 teaspoons lemon juice, plus slices
• Garlic powder to taste
• 1/2 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 400°F. Coat a square baking dish with cooking spray.
2. Toss potatoes with garlic, oil, salt and lemon pepper in the prepared pan. Cover with foil and roast for about 15 minutes. Add asparagus and stir. Re-cover pan with foil and roast for 15-20 minutes or until potatoes are tender when pierced with a knife.
3. Place fish fillets on potatoes; sprinkle with salt, lemon pepper, lemon juice, garlic powder and parsley. Bake until the fish is opaque in the center, 10 to 15 minutes. Serve with lemon wedges.