Here is the recipe for the Mojito Lime Tilapia we had for dinner last night! I am not real great with quantities, so forgive me for being a little vague.
I used 3 frozen tilapia filets from Treasures of the Sea by Oddessy (from my local Sam's Club - shout out to #4969!). The quinoa is Inca Red from Ancient Harvest (from Walmart) and I used the World Cuisine Tri-Blade Vegetable Spiral slicer by Paderno to spiral cut a huge zucchini I got fresh from the famer's market. I cooked everything in Spectrum Organic Coconut Oil (my new oil of choice) as coconut oil is made for medium to high heat, unlike olive oil.
Defrost the tilapia in warm water in the plastic sealed bags they come in if you are using frozen and heat a tablespoon or so of the coconut oil in a pan. Heat about 2 tbsp. of the coconut oil in another pan on high (7-8 on a stove using 10 as a measure) for the zucchini. You want high heat for the zucchini or it will just get soft and watery. Once the oil is hot, put the zucchini in and turn often so it is light brown when it's done cooking. Season with McCormick's Grill Mates Mojito Lime seasoning (also from Sam's), lightly. When the tilapia is defrosted (cold but not frozen), place it in the first pan with the oil that is heated to medium. Season with Mojito Lime seasoning on one side. Let it cook until done and flip it carefully and lightly season the second side. Cook until slightly brown.
Cook quinoa according to instructions and serve layered with zucchini (you'll need to cut the spirals so they aren't one long string of zucchini) and tilapia on top. Or if you are like my husband, everything neatly in its own pile, not touching. :) Love you babe!
More recipes to come!
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