Tag Archives: post vacation

Pan-fried Cajun Tilapia

5 May

I find that eating fish is so much more interesting when you do more than simply throwing it on the grill with minimal or the same old same old seasonings.  A quick and easy recipe for tilapia in my book is a Pan-fried Cajun Tilapia.  I eat this just about every week!  It is great paired with brown rice or beans and salad or steamed/roasted veggies (you know where I’m at on the steamed/roasted veggies from my previous post about roasted broccoli.)  For this particular meal, Bryan had come home with a great find for a side- Steamable Petite Sweet Potatoes.  At around 115 calories/potato, they were not just adorable and scrumptious but also very reasonable.  He found them at our local Giant Food Store.  Here they are:

Steamables Petite Sweet Potatoes

So, shall we get back to talking about the main show?  Let’s see about those ingredients- most of which you likely already have in your home.  As I normally cook for B and I, this meal serves 2 (with a leftover lunch for me!)

Ingredients:

  • About a lb of fresh tilapia fillets
  • Reduced-fat grated Parmesan cheese
  • Plain breadcrumbs
  • Cajun seasoning
  • Apprx. 2 TBS olive oil
Pan-fried Cajun Tilapia Key Players

Directions:

  1. Wash your tilapia fillets thoroughly with water and dry.
  2. On a dinner-sized plate, create a nice layer of the bread crumbs, parmesan cheese, and cajun seasoning (I eyeball this but you want to aim for a ratio about 2/3 bread crumbs to 1/3 parm and cajun seasoning.  I am not shy on my cajun seasoning because I like the flavor so much.)
  3. In a large skillet, add about half of the olive and turn on the stove to a medium-high heat.
  4. Meanwhile, coat your fillets thoroughly on both sides with your dry ingredients mixture.
  5. Drop those fillets in your skillet and cook approximately 3-4 minutes each side.  When you flip sides, go ahead and add that remaining olive oil.  The tilapia is fully cooked once the fish “flakes” with a fork.

Here are some of the actions photos:

Coating your tilapia fillets

The pan frying step

There you have it…a quick and easy meal to add to your post vacation/ post eating extravaganza recovery menu options.  My final product looked like so:

Advertisements

All Good Sins Must Come to an End :(

3 May

Welp, couldn’t eat fat things forever. Back to real life! In order to get back to a healthier walk of life, eating more purely and kicking my as$ at the gym has been the name of the game (I’m really liking spin classes as of late- I’ll post on that soon.)  If you find yourself in a similar position- you know post vacation or post some other extended eating extravaganza- I hope you can turn to posts like this to get back to normal!

So, I can’t say I was really eating enough vegetables in Vegas.  Vegetables are a struggle as it is for me so if I can avoid them, it seems that I tend to.  If I eat the right ones or cook the ones I’m not a huge fan of right, I’m golden.  One such vegetable is broccoli.  I like broccoli roasted and I like the crunchy kind you find in Chinese food stir fry or other dishes.  The mushy kind characteristic of steamed broccoli does not work for me however.  Bryan has to pretty much force me to “EAT MY VEGETABLES!” if steamed broccoli is on the menu.  Is this resonating for anyone?  Let me share a simple and awesome roasted recipe with you then.  Please note this is a good size for two people.

Garlicky Oven Roasted Broccoli Ingredients

You will need just 3 things:

  • A good-sized bunch of broccoli
  • 2 TBSP garlic flavored olive oil or grapeseed oil (I used a Roasted Garlic grapeseed oil this time)
  • Approximately 1/2 tsp salt
 
 
 
 

1. Preheat the oven to 400 degrees.  Wash the broccoli and cut off the stems to florets or with a “tree” depending on preference.

2. Place the broccoli, oil, and salt in a large ziploc bag and have a shake it party with it.

3. On a large cookie sheet, lay down some parchment paper and follow with the coated broccoli evenly across the cookie sheet.

4.  Bake for around 11-15 minutes and voila!