Tilapia is one of my favorite foods simply because it is so quick to take from freezer to plate when I have forgotten to think about dinner in advance. I can stick the shrink wrapped filets in a bowl of water, and they are defrosted by the time I've finished throwing side dishes together. A quick pat dry and skillet fry, and protein is served.
It is also one of the very few fish or seafood dishes I can get my husband to swallow, as long as it is seasoned heavily enough to disguise any lingering fish flavor.
I've been stuck in a tilapia rut of olive oil, garlic, salt, capers, lemon juice, and sometimes a sprinkle of cornstarch or arrowroot powder to crisp it. A quick search on All Recipes inspired me to create what might become my next tilapia rut.
INGREDIENTS
Tilapia fillets, thawed in water if needed
Olive oil
Salt
Chili powder
Garlic (fresh or granulated)
Salsa verde (I like Herdez since it has simple ingredients, is gluten and dairy free, and contains no additives or preservatives)
Greek yogurt, plain, full fat
In a large saucepan, grill fish in olive oil. While cooking, season with garlic, chili powder, and salt. I seasoned one side rather generously as tilapia seems to absorb flavor and salt and needs quite a bit.
When cooked, serve with a heaping dollop of salsa verde and Greek yogurt (tastes like sour cream but easier for your body to digest and includes lovely good bacteria).
I served the tilapia with homemade pinto beans, coconut basmati rice, and butternut squash.
Pictured is Jax's plate. He would prefer if the only thing on his plate was a heap of butternut squash, but he ate almost everything served, minus the salsa.
I've also discovered by "too spicy", he means, "I don't like it." Haha.
