Wednesday, September 24, 2008

Still Experimenting...

As I've mentioned, I'm trying some new things in the kitchen. Tonight's dinner featured Lemon Garlic Tilapia and Potatoes/Green Beans. My hub had a late class today so I was hoping to whip it all up really quick before he got home. I love sitting down to a nice, hot meal together. However, my plan came to a screeching halt when I realized not only that I had forgotten to grab a couple of lemons from the grocery store this weekend, but also that my lemon juice had recently expired. My hub actually came home early and offered to save the day by running to the store for me. It was really sweet of him, considering that he had just had a long day of work and class. When he got home, he proudly handed me the bottle, as if to say "Don't worry honey, I took care of it." Unfortunately, he had grabbed a bottle of lime juice by mistake. It was so cute. And since I already had the fish prepped and ready to go, we used the lime juice instead. So, that's my disclaimer for this particular dinner. I didn't like the tilapia at all, but I'm fairly certain that the lime had a lot to do with that. My hub liked it though. So, it wasn't a complete loss, I guess. And we both really loved the side. It was surprising since both of us don't really care for green beans in general. But, this was really good, not to mention super easy. Try it for yourself!

1 teaspoon sugar
1 tablespoon kosher salt
Water to cover both the potatoes and beans
1 pound very small, red potatoes (washed well, skins on )
1 pound fresh green beans, stem ends snapped off, broken in half or thirds
Minced garlic to taste ( I used 1 tablespoon)
2 tablespoons unsalted butter
Directions: Start the water, salt and sugar to a boil while prepping the potatoes. Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes from Summit took only about 20 minutes.) Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add salt, if needed. 

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
Directions: Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 10-20 minutes.

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