spinach salad w/ fish & balsamic honey dressing

So I know a lot of my recipes have an emphasis on red meat and carbs (I can't help it!) However, every once in awhile I like to kick back with some fish and leafy greens. The recipe below is for an awesome little salad that only uses one pan - great taste AND easy clean-up. It doesn't get better than that. Here's what you'll need:

• 1 lb. white fish fillets (I used tilapia)
• 4 cups of baby spinach leaves
• 1 medium onion, cut into thin wedges
• 3 tablespoon of olive oil
• 1 medium red or yellow sweet pepper, cut into thin strips
• 2 tablespoons of balsamic vinegar
• 1 tablespoons of honey

Rinse the fish and pat dry with a paper towel. Then cut the fish into 4 serving-sized pieces and set aside. Place the spinach in a large bowl and set aside. In a large skillet, cook the onion in 1 tablespoon of the oil over medium heat for 5-6 minutes, or until tender and slightly golden. Add the sweet pepper, cook and stir 1 minute more. Remove from heat. Stir the onion mixture into spinach; transfer to a serving platter and set aside.

Meanwhile, sprinkle the fish fillets with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. In same large skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the fish and cook for 4 minutes. Carefully turn fish. Reduce the heat to medium; cook 3 minutes more or until fish flakes easily when tested with a fork. Place the fish fillets on top of wilted spinach and cover to keep warm.

In a small bowl, stir together the balsamic vinegar and honey. Add to the same large skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon the balsamic vinaigrette over the fish and spinach. Makes 2-4 salads, depending on the appetites at hand.

Bon chappétit!

tilapia piccata w/ snap peas

It's been awhile since I've made a good, new fish recipe. Everytime I'm hungry for some tasty fish, I resort back to the dijon mustard salmon recipe from awhile back. It's delicious, but every now and then you need to try something new. Tonight I tried a new tilapia recipe, it was very subtle, but the snap peas really made it light and fresh. And it took all of 25 minutes, start to finish. Here's what you'll need:

• 1 tilapia fillet
• 1 teaspoon salt, divided
• 2 tablespoons cup fresh lemon juice
• 1 teaspoon capers
• 6 ounces snap peas
• 1 red potato, cubed pieces
• 1 tablespoon butter
• 2 tablespoons white wine

tilapia w/ prosciutto & sage

Tonight was another one of those great little meals that was complete - start to finish - in under 20 minutes. And delicious to boot! It also only took 3 ingredients (plus oil and pepper). Bliss. Here's what you'll need:

• Tilapia fillets
• Prosciutto (2 paper-thin slices per fillet)
• Sage
• Olive oil
• Pepper

Begin by cutting the fillet in half and patting each half dry. Sprinkle with a little pepper - not salt needed due to the prosciutto. Tear off a few leaves of sage and hold them against the tilapia with one hand. With the other, wrap a couple slices of prosciutto around the fillet, securing the sage. The prosciutto should hold itself together pretty nicely.

Heat a couple tablespoons of oil in a non-stick skillet and heat over medium-high heat. Place the tilapia in the skillet (prosciutto seam side down) and cook for about 3-4 minutes per side, depending on the size of your fillet.

Remove and serve. Really simple flavor combinations for a great weeknight meal.

Bon chappétit!

citrus tilapia

I decided to spice it up for spring and bring some fresh citrus flavors to the table tonight. I found a recipe for citrus tilapia using fresh lemons and organges that was quick, easy and delicious! Here's what you'll need:

• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1/2 pound tilapia fillets
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup freshly squeezed orange juice
• 1 lemon, zested and juiced
• 1/2 teaspoon grated fresh ginger

Begin by combining the flour (I used whole wheat) with some salt and pepper. Lightly dredge the tilapia fillet through the flour, coating all over. Next, heat the oil and butter in a saucepan over medium heat. Once the butter's meltd, add the tilapia. Cook each side for about 3 miuntes.

NOTE: Be careful when flipping over the tilapia - I accidentally splattered hot oil all over myself. Don't get too worried though: my face was unharmed :)

Once you've cooked both sides, remove the fish and pour the mixture of lemon, lemon zest, orange juice and grated ginger in. Let these simmer and reduce for just a minute or two, then add the tilapia back in to absorb the flavors for an additional minute.

Transfer to a dish, pouring the citrus flavors over top, and you have yourself an incredibly flavorful dish that's ready, start to finish, in under 20 minutes.

Bon chappétit!