If it wasn’t for an office party back in January, I might never have discovered my love for tilapia, a fish that a friend calls a “poor man’s flounder.” No matter what you call it, just buy it. It’s that simple. So far, my favorite tilapia recipe is this one with a lemon caper sauce. Totally OMG good and very restaurant-worthy; in fact, it is reminiscent of the dish I had at that holiday party.
But last week? Last week I had Pan-Seared Tilapia with Almond Browned Butter. It literally takes just minutes to prepare, is perfect for a crazy weeknight or entertaining guests, and is light, delicate and gone. All gone. A pound and a quarter of fish … poof … gone. To me, one of the best signs of a good meal … no leftovers! (And you don’t want fish really hanging around in your fridge the next day anyway; it ain’t what you’re looking to smell the next morning as you root around, bleary-eyed, for your OJ).
I skipped the snow peas. One of the few green vegetables I don’t like, and forget the boys. This would be perfect over a bed of spinach next time though. Apparently next time I can also skip (or at the very least, cut way down on) the almonds. Hard to believe that it took nearly 11 years of marriage to find out that The Husband doesn’t care for nuts in savory dishes. Who knew? Not I … until I saw all the almonds very neatly scraped to the side of his dinner plate.
So ’nuff said. Here’s your Cliff Note: Buy tilapia. Make this recipe. Dinner’s done.
P.S. $7 Dinner Challenge is back tomorrow. Hope to see you here!
Pan-Seared Tilapia with Almond Browned Butter
Recipe courtesy of Better Homes & Gardens, 4/04
Makes: 4 main-dish servings (No way in heck is this going to serve 4 adults, trust me)
Start to Finish: 20 minutes
3 cups snow pea pods, trimmed
4 4- to 5-ounce skinless fresh tilapia fillets, or other whitefish
Sea salt and freshly ground pepper
1 teaspoon all-purpose flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup coarsely chopped almonds
1 tablespoon snipped fresh parsley
1. Bring lightly salted water to boiling in a large saucepan. Add pea pods. Cook for 2 minutes. Drain and set aside.
2. Meanwhile, season fish with salt and pepper on one side; sprinkle with flour. Heat a large skillet over medium-high heat. When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil. Return pan to heat and add fish (if necessary, cook fish half at a time). Cook fish for 4 to 5 minute sour until it is easy to remove with spatula. Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Arrange peas on a serving platter; arrange fish on top of peas.
3. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets. Sprinkle with parsley. Makes 4 main-dish servings.
Servings Per Recipe 4 main-dish serving: Calories 266,Total Fat (g) 15,Saturated Fat (g) 5,Monounsaturated Fat (g) 7,Polyunsaturated Fat (g) 2,Cholesterol (mg) 71, Sodium (mg) 210,Carbohydrate (g) 7,Total Sugar (g) 3,Fiber (g) 3,Protein (g) 24, Vitamin C (DV%) 8,Calcium (DV%) 5,Iron (DV%) 6,Percent Daily Values are based on a 2,000 calorie diet