Wednesday, February 27, 2013

Here Fishy Fishy

Sometimes, there's nothing better than a simple yet fantastic homecooked meal after 90 minutes of Bikram yoga.  I was craving for crusted tuna steaks, but settled for crusted tilapia (which was as divine).

It's really simple to make.

Zest half a lime then squeeze the lime juice out to a plate.  
On the same plate, mill pepper.  The more, the merrier.
Chop leaves of about 8 sprigs of fresh thyme.
Cut pockets in the tilapia fillets and stuff the pockets with your peppery-lime-herby concoction.  What's left, you rub all over the fish.  
Pan cook in olive oil, uncrusted side down first.  Flip over when bottom is cooked and push down with a spatula so it crusts.

When cooked, lay on a bed of rice (white or wild).  Heap with microgreens for a crunch.  Dress up with wasabi mixed in with low sodium soy sauce or tamari.  Garnish with chopped scallions or chives.

The good thing about this is you can save half the fish for lunch the next day.  

I'm using the same suspects, except that I made fish taco dressing with what I can find in the fridge - Greek yogurt, cilantro, the other half of the lemon used on the fish, plus chili powder and cumin.  I'm packing a couple of flour tortillas and will wrap and roll when I'm ready for lunch!

Healthy food is delicious and accessible - busy schedule notwithstanding!


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