One of our new favorite dishes that's perfect for these warm spring nights is Chili-Rubbed Tilapia with Asparagus & Lemon. It's light and fresh and easy, perfect for when you don't want to spend all night in the kitchen or eat a really heavy meal. I love fresh asparagus and just about any kind of fish. Sometimes, I leave out the lemon juice when I make this for a little bit of variety. Here's what it looks like when I make it. I halve the recipe and usually have enough for MSH and me with a few pieces of fish and some rice left for me for lunch the next day. I also cut up the fish into smaller pieces so that they don't fall apart when I turn them.
You may have noticed that I don't use the spice the recipe calls for either. I use this:
If your local grocery store doesn't carry this, you can buy it here. I suggest you do so because it's really good on most fish whether you saute, bake, or grill it.
Also, that side of rice, it's not rice, it's risotto, and it's evil; you should never make it. But if you do, you will dream about it, and your sweet husband or wife or whoever will beg you to make it over and over. I just follow the directions that come on the container we buy at the store. It's easy, but time consuming. It requires almost constant stirring for at least 30 minutes, but it's worth it.
1 comment:
I like your blog! Came here through Pioneer Woman. Isn't risotto divine? I think so!
Post a Comment