Tag Archives: spinach

Coconut-Lime Tilapia

18 Feb

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The Lenten season has arrived which means no meat Fridays around our house.  I am not a very religious person and thus don’t have to follow this, but I usually do to help Bryan stay on track.  Completely vegetarian meals don’t appeal to us much so getting creative with fish dishes is a must.  I stumbled upon this recipe in a recent edition of Women’s Health Magazine.  I love these tropical flavors and have never cooked with coconut oil before so it was a new cooking adventure.  You can buy liquid or solid coconut oil for cooking.  I found that the solid coconut oil was cheaper and a little more reasonable health stats wise.  It melts very quickly too so you’re not adding a lot of time to your prep.  This is what it looks like below.  It is very subtle and almost waxy like consistency.  Hope this is a meal you’ll consider for your Lenten season!   

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Ingredients:

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  • Zest of 3 limes
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons coconut oil, melted, divided (This can be found at a local health food store or somewhere like a Vitamin Shoppe)
  • 1 teaspoon coconut oil, melted, divided
  • 4 (5 ounce) tilapia fillets
  • 8 cups fresh spinach
  • 1/4 cup lime juice (fresh is best)
  • 1 tablespoon lime juice

Directions:

1. Heat a large frying pan over medium-high heat. In a small bowl, combine lime zest, garlic, salt, pepper, and 4 teaspoons coconut oil.

2. Coat tilapia fillets with the oil mixture on both sides. Place fillets, two at a time, in the pan and cook for 3 to 4 minutes per side, until golden and crisp.

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3. In a large bowl, toss spinach with the remaining tablespoon of coconut oil and 1 tablespoon lime juice. You may sautee the spinach or serve fresh- more like a salad.  I opted to do a quick sautee and serve with couscous.  Divide amoung four serving plates with a fillet, and drizzle with lime juice.  If the table is for two, consider saving the second filet for lunch!

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It’s OK to Cut Corners: Easy Soup and Salad Night

28 Nov

Some nights don’t you just want a tasty dinner that involves a little novelty, but requires minimal efforts?  Last night was one of those nights.  Change it up, but let’s not go overboard on the prep.  We have had this French Onion Soup from Trader Joes for a while.  It was time to break that out and pair it with the sort of minimal effort salad I mentioned before.  Our uh oh moment was the fact that we don’t have anything even resembling soup bowl stoneware to cook the individual, frozen soup portions.  Hello addition to the Christmas wish list!  We had to improvise which resulted in cooking the soup portions like so ( I hope you get a good giggle here):

As you can see from the photo at the beginning of this post, it turned out fine ultimately!  As for the salad, I adapted a Pillsbury.com recipe for Rotisserie Chicken Salad with Cherries and Gorgonzola.  As the soup offered plenty of cheese indulgence, I forewent the gorgonzola as much as it pained me to do so.  (Just a side note: the soup is not too evil considering all of the cheese and croutons.  One individual portion comes in at 210 calories, 10 g fat (7 saturated = :-/), 31% daily intake of sodium (pretty standard for canned soups), and 13 g protein.) For some crunch and a different sort of fat (good fat!), I added slivered almonds.  The change-up with fresh instead of dried cherries I normally have on hand for salad in addition to the rotisserie chicken as opposed to George Forman-grilled chicken go-to cooking method around here resulted in exactly the novel yet easy dinner I had hoped for.  Key takeaway here is that you can whip up something easy and exciting and cut some corners with other parts of the meal and still end up with something very satisfying!

Ingredients:

  • 1 bag of Dole spinach, divided
  • 2-3 TBSP per serving of light champagne dressing (Trader Joes has AMAZING champagne dressing)
  • 1/8 cup slivered almonds per serving
  • apprx. 1/2 cup rotisserie chicken, chopped or sliced per serving
  • apprx. 1/2 cup cherries, pitted and halved per serving

Directions:

  1. Assemble and enjoy!