Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Wednesday, November 23, 2011
Tilapia with Neighborly Friends
I knew I wanted to go with tilapia -- because my dear friend is a fan of this particular fish -- and some sort of vegetable mix along with broccoli.
For some reason, I had a mad craving for broccoli. But, really, it's no surprise. Corn and broccoli are, indeed, two of my favorite vegetables.
I think I had the food presentation in mind before I even began cooking.
I began boiling the corn on the cob and then started on the fish.
In a bowl, I stirred together olive oil, salt, pepper, lemon, dried parsley and paprika.
I then marinated the fish in this beautiful mixture for about 15 minutes.
It occurred to me later that I should have picked up some mango while at the grocery store.
It seems this is the common way to make this sort of vegetable-based side dish.
...then it occurred to me that mango is no longer in season, so no point in that.
Next, I started in on the broccoli. .
I opted to use a broccoli and cheese rice soup, reducing it all the way down so that I would be able to serve it as a side, not a soup. I also added bunches of additional shavings of broccoli to the mix when it was nearly done cooking. In all, I let this cook according to instruction.
This required sautéing onion and red bell peppers.
When the vegetables were ready, I tossed in the shaved corn and added about one tablespoon for butter.
I let this cook for about eight minutes. I then let it cool, tossing in the fresh cilantro and red onions at the very end and setting this aside for the plating.
I waited until everything else was complete before cooking the tilapia, which I pan fried.
Quite delicious and feeling, and with a lovely presentation! The first plated the broccoli rice, then the vegetables, nestling the tilapia directly in the middle.
I was quite pleased, and Jackson said he felt the same.
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