Cornmeal Crusted Tilapia with Mustard Greens

My garden is just beginning to produce lots of lovely veggies. This is my first garden and I'm really happy with how things are going. We built a raised bed in the early Spring and I began transplanting some seedling I had started indoors, planting new seeds, as well as transplanting some seedlings that I purchased. Some plants have been eaten by the various creatures roaming through the yard, others never even grew, yet many others are thriving. The zucchini plant is practically taking over. 

The first thing to emerge from the garden and be ready to eat were my mustard greens. I love greens. They are slightly bitter, but when you cook them with spicy crushed red pepper and a hint of lemon juice they transform their flavor. This is my favorite method for cooking any green. So I decided to cook some of the leaves up and with what other better way than to cook them Southern style? I decided to bake them instead of frying them. I know, I would usually fry them, but the night before we had fried fish so I was trying to be good. So instead I coated them in the same way and tossed them in the oven instead. They came out great. 

Cornmeal Crusted Tilapia

2 Tilapia filets

1 egg beaten

1/2 cup cornmeal, or enough to coat the fish

1/2 cup bread crumbs

Salt and pepper

Cayenne, to taste, I like a lot 

Canola oil to brush the pan

Spicy Sauteed Greens

A large bunch of greens (they cook down)

Olive oil for the pan

Salt and pepper to taste

Crushed red pepper flakes to taste

A squeeze of lemon juice

1) Preheat the oven to 500 and line a pan with foil and brush with oil

2) Coat the fish in the egg then toss into the mixture of cornmeal, bread crumb, and spices and coat

3) Place fish in oven and let cook for 5 minutes, then turn over and cook for another 5 minutes or until done

4) While fish is in the oven heat a saute pan with olive oil and trim and cut the greens then cook them with the spices until wilted, then squeeze fresh lemon juice to taste

5) Serve the fish and greens with rice and enjoy!

Roasted Cod with Roasted Fennel and Potatoes

The great thing about roasted foods is that they are amazingly delicious and usually pretty easy to prepare. I love tossing things with olive oil and spices and letting them do their thing in the oven. Browning and caramelizing are two very good things. Last week was a pretty hectic week so I didn't feel like making anything to intensive, but I also needed some cooking inspiration. I really wanted to try something different. I had some fish in the freezer and some fennel that needed to be put to good use. So I scoured the cookbooks for inspiration.

I found a recipe for roasted swordfish and I figured I could probably substitute the cod. Garlic and rosemary taste delicious on practically everything. In another cookbook I found a recipe for roasted potatoes and fennel. Seemed like a delicious and simple meal that would be perfect. Just throw the fennel and potatoes in the oven and let them cook and then throw in the fish towards the end. Plus, it was probably the last time we would be having a wintery meal for awhile, now that it is heating up again. But who knows with the crazy weather we've been having if another winter is around the corner. Hopefully more grill use is in our future.

Roasted Fennel, Potatoes, and Cod
6 or so red potatoes, quartered
2 large bulbs of fennel, quartered
2 pieces of cod or you can use another firm white fish
Olive oil
2 cloves garlic, minced
1 tbsp rosemary
Salt and pepper to taste

1) Preheat the oven to 425 and line a baking sheet with foil and place in oven to heat the baking sheet so when the vegetables hit the pan they will sizzle and brown

2) In a large bowl coat the veggies with olive oil, salt, and pepper and then toss them onto the heated sheet pan and roast, without turning, for 30 minutes

3) Coat the fish with olive oil, garlic, rosemary, and salt and pepper and then place in oven on baking sheet during the last 10 minutes of the potatoes and fennel baking time, cook until done then serve and enjoy!

Tilapia Baked in Couscous

While trying to figure out an easy, but delicious meal for dinner I came across a recipe for tilapia baked in couscous. Perfect! I usually have Tilapia in the freezer and a box of whole wheat couscous in the pantry. There were a few things missing from the original recipe, but I knew I could tweak it a little and add a side dish to serve it with to make it a more complete meal. It is an easily adaptable recipe and comes out delicious! If you don't like tilapia, I'm sure this recipe would work well with similar types of fish, maybe even salmon. Experiment! I served these with green beans sauteed in garlic and olive oil.

Tilapia Baked in Couscous
Adapted from Rachael Ray

10 oz. of couscous
1/2 cup of sliced almonds
Salt and pepper
1/4 cup of of olive oil plus 2 tbsp
1 tbsp lemon juice, plus 1 lemon thinly sliced
4 tilapia filets
2 1/2 cups water

1) Preheat oven to 375 F
2) In a large bowl mix together couscous with almonds, salt and pepper, lemon juice, 1/4 cup of olive oil

3) In a baking dish coat the bottom with remaining 2 tbsp olive oil and place the fish in and coat them with olive oil and salt and pepper

4) Pour couscous mixture on top of fish, then top with lemon slices, and pour 2 1/2 cups water fish, being careful not to wash the cous cous off the fish

5) Bake in oven for 25 minutes, then serve and enjoy!

Crispy Fish Tacos with Spicy Slaw and Homemade Tortillas

We always keep frozen filets of tilapia in the freezer. They defrost quickly and are extremely easy to prepare. My favorite way is to pan fry them with a little flour and spice, then serve them with a sauce or inside a delicious corn tortilla. Last night I decided to make it all, including the tortillas, from scratch. The tortillas are a lot thicker than the ones you would buy in the store. But they give the dish a hearty, homemade taste. Store bought tortillas work great in this recipe as well, I suggest corn tortillas over flour, but go with your preference. I whipped up a quick slaw to go with the fish in the taco to give it some green and extra flavor kick. This dish is really versatile and can be made in a variety of ways with a fusion of flavors.

Crispy Fried Fish
2 pieces of tilapia, fresh or thawed
Mixture of flour and cornmeal to coat fish (not sure on the exact measurements, go with what looks best and will coat the fish)
Cayenne, to taste
Salt and pepper, to taste
Canola oil, for pan

1) Sprinkle the tilapia with salt, pepper, and cayenne

2) Mix together flour, cornmeal, salt, pepper, and cayenne then add the fish to coat

3) In frying pan heat oil, when hot add the fish and fry until crispy on one side then repeat on the other

4) Place on paper towels to dry
5) Cut fish into pieces if desired and place inside tortillas, top with slaw and more salsa and lime juice and enjoy!

Spicy Slaw
1 cup shredded cabbage, or more (depends on how many people)
1/2 red onion, finely sliced
2 tsp mayonaise
A few shakes of Tapatio hot sauce, to taste
Juice of 1/2 a lime
Salt and pepper to taste

1) Shred cabbage and mix with sliced onion
2) Mix together the remaining ingredients and toss with cabbage and onions

3) Place on top of fish tacos or serve on the side