Continuing my theme of getting back to healthy eating after an indulgent weekend in Las Vegas, I put together a simple, delicious tilapia dinner on Tuesday night after yoga.
I love tilapia — it’s one of my favorite fish. It has a very mild flavor and, unlike salmon, it doesn’t leave a strong lingering odor in the house.
To prepare the tilapia, I coated the fillets with a mixture of garlic-infused olive oil, Dijon mustard, a squeeze of lemon juice, and a pinch of salt and cracked black pepper. I baked them at 375°F for about 20 minutes, or until the flesh was opaque and flaky. Simple and reliable.
So easy and so tasty.
For a side, I sautéed whatever was left in the fridge: kale, fresh mushrooms, and zucchini. I used the same garlic olive oil and a little lemon juice, finished with cracked pepper. It came together quickly and added bright, savory flavors to the plate.
Kale and mushrooms are especially great when sautéed together — the mushrooms add earthiness and the kale softens and brightens the dish. Give it a try.
Dinner is served!
Dessert was a few dates (not pictured).
What’s your favorite fish, and how do you like to cook it? I’m thinking of trying tilapia cooked in coconut oil next — I’ve heard that’s delicious. One of my favorite preparations is almond-crusted tilapia, especially topped with a bright black bean and olive salsa; it’s a great option when you want something a bit more substantial.
On another note, today is a study day, so I’ll be at school with classmates for most of the day. We have an official biochemistry review session this afternoon. I finished my last assignment last night, so now it’s just three exams between me and the holiday break. First exam is tomorrow morning for our public health nutrition management course — so close!
Have a great day!