Tag Archives: tilapia
I found what looked to be a delicious soup on Pinterest and could not wait to give it a whirl. So much of the time, what you find on Pinterest is pretty much just a pretty photo or novel idea. Not this time! I had a feeling about Cookin’ Canuck’s recipe for Fisherman’s Soup and my instincts set me in the right direction.
Every so often, I develop a new blog crush. My longest one-way relationship was with The Pioneer Woman. My newest? Cookin’ Canuck of course! I love that she is super down to earth, totally adorable and she’s been through a weight loss journey herself.
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, seeded & diced
- 1 large carrot, diced
- ½ tsp dried oregano
- ⅛ – ¼ tsp dried (crushed) chile flakes
- ½ cup chopped flat-leaf parsley
- ½ cup dry white wine
- 1 can (28 oz.) petite diced tomatoes (juices included)
- ¾ cup vegetable broth
- ½ tsp kosher salt
- 1¼ lb. firm white fish (such as tilapia), cut into 1-inch pieces
- ½ lb. medium shrimp, shelled
- 2 tbsp capers
- Salt & pepper, to taste
- Heat the olive oil in a large saucepan set over medium heat.
- Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
- Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
- Add the tomatoes and vegetable broth, and bring to a simmer.
- Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
- Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.
The worst part of this soup was peeling the shells of the shrimp. Follow the recipe and get shelled (meaning no-shell) shrimp. I could have never married a food critic or adventure loving eater like Anthony Bourdain. Shelling the shrimp was super traumatizing.
Now, off to get in a workout. Dallas is helping me stay on track with exercising; we have a calendar to mark all our workouts. One month and I’m rewarded with a mani/pedi and he gets a new Wii game. After my four month (16 week) DAMY plan is over, I have made Jy promise me a big, fat, long date in San Francisco. Time to go sweat and forget about the WORST picture of me posted on my dentist’s Facebook page. Seriously, the worst. I had to ask them to take it down it was so awful. Talk about a tearful motivation.
So, you’ve gone to Costco and have bought yourself 3.25 pounds of Tilapia. Now watchoo gonna do with it? I’ll show you how I rationed mine white fish out!
First pound of tilapia went into the oven after a rub down of :
2 T. olive oil
2 tsp. chopped garlic (from a jar)
1 tsp. dried oregano
1 zest of a lemon
2 T. gluten free chicken coating (you can use bread crumbs just as easily)
Bake for around 15 minutes at 350 degrees and you’ve got yourself some nice boring old fish that tastes good but brings no boys to the yard. Keep shaking that milkshake girls.
Oh girl, you gonna like this.
Next three big, fat, juicy pieces of fish are going in the crock pot! Did I mention you can cook your whole fish purchase in a short afternoon? Then, freeze it or reheat it for dinner. What-what!
Packet number one is tilapia with balsamic and honey drizzled over the top, with lemon slices (but orange slices would be yummier). Perfect for topping a salad. This fish belongs to me!
Number two is full of fat and for the kids. Garlic, full fat plain yogurt and a whole lotta cheddar.
Number three, big butter chunk, plenty of olive oil and some good shakes of salt and pepper.
Seal each fish into a foil packet, closing each packet up nicely and stack into a 6 quart CROCKPOT (slow cooker). Cook for 2 to 2 1/2 hours on high and carefully remove the steaming hot foil packs. Your fish will be fluffy and flaky. Check it!
So yummy! I mixed the kids’ fish into some macaroni and cheese and they accepted it. That’s all I can ask for. The last two pieces of fish were cut into chunks and flash frozen for future soup or pasta additions.
Ok, I have to stop and add a quick little note. Since I’ve moved my blog to WordPress.org, I have lost about 1,000 views a day. Sad, right? Be my best friend ever and share Food It Forward if you like it! Follow me on Twitter to hear how my son says sweet things to me like, “I love you….stupid”. You can join the FoFo Facebook page, so you won’t miss a post. Or better than all of that, you can send me your copy of last week’s People magazine. Because I totally love reading it, but never buy it.
Slowly but surely, as Pinterest pinners find their way back to my posts and WordPress.com readers search Food It Forward back, the site will once again grow. For now, I will cherish you, my special 8-35 readers a day and treat you all like my children. Except, you TOTALLY don’t want me to do that. I can barely handle two kids. Before you know it, I’ll start giving you chores and making you get my iced coffee.
Ah. Late night writing.