Mexican Baked Tilapia from Chowhound

Mexican Baked Tilapia

https://www.chowhound.com/recipes/mexican-baked-tilapia-31346

 

Mexican Baked Tilapia
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Mexican Baked Tilapia
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. See link above.
Share this Recipe
Mexican Baked Tilapia from Chowhound

Super Easy Baked Chicken Breasts

Serves: 4-8 people
Hands-on time: 5 min
Total time: 30 min

This recipe for baked chicken breasts is truly super easy.  Baked (or roasted) chicken breasts can easily dry out and taste tough, but this recipe gives consistently moist, delicious results.

Ingredients

2 to 2-1/2 lbs chicken breasts
1 Tbsp Olive oil
1-1/2 Tbsp Adobo or other seasoning blend Continue reading “Super Easy Baked Chicken Breasts”

Mexican Baked Tilapia from Chowhound

Steamed Cod with Potatoes and Green Beans

Serves: 2-4 people
Hands-on time: 10 min
Total time: 25 min

The title says it like it is – this easy recipe steams cod, potatoes and green beans all in the same pan at once.  Simple and delicious!  I kind of threw this recipe together one night when I was in a hurry, and it came out so good I could hardly believe it took only 5 ingredients and a little over 20 minutes.

Ingredients

1 lb cod or other thick flaky white fish
2 large red-skin potatoes
8 oz fresh green beans
3/4 C chicken or vegetable broth
1 sm jar marinated artichoke hearts Continue reading “Steamed Cod with Potatoes and Green Beans”

Mexican Baked Tilapia from Chowhound

Pasta Mish Mash

Serves: 2 people
Hands-on time: 10 min
Total time: 20 min

This pasta dish is a great way to use up leftover items from the week.  A thick pasta (penne or fusilli work great) plus a ton of veggies and some protein are all it takes.  The ingredients are very flexible, and I’ve never had a bad batch!

Ingredients

  • 1/2 lb thick pasta such as penne or fusilli (gluten free preferred)
  • 1 C of onions, peppers, shallots, fennel, cabbage or other fragrant vegetable with a lot of water content
  • 1 C any leftover non-starchy vegetable such as broccoli, green beans, brussels sprouts, asparagus, etc.
  • 1-2 cloves of garlic
  • 1-1/2 C leftover protein
    • meat-based: chicken sausages, meatballs, chicken, steak, pork chops, etc.
    • vegan/vegetarian: cooked chickpeas, tofurkey, etc.
  • 1/2 C white wine or chicken broth (veggie broth if vegetarian/vegan)
  • 1/2 tsp italian seasonings (or herbs de provence)
  • 1/2 Tbsp olive oil
  • parmesan cheese (optional, omit if vegan or dairy-free)

Tools

  • 1-cup dry measuring cup
  • cutting board
  • medium sharp knife
  • large pot for pasta
  • 10″ saute pan
  • large serving bowl
  • large serving spoon

Directions

  1. Fill pot with water, leaving 1″ at the top. Let water come to a boil over high heat while preparing other ingredients. When water comes to a boil cook pasta as directed on package.
  2. Add oil to saute pan and heat to a shimmer over medium heat.
  3. Coarsely chop the first set of veggies and add them to the saute pan. Saute, stirring occasionally,
    until translucent.
  4. Add wine or broth to pan, carefully scraping up any brown bits on the bottom. Turn heat up to medium high and let simmer until reduced by about half.
  5. In the meantime, chop the second set of veggies. Add to saute pan and cover, reduce heat to low, and let simmer for 5 minutes.
  6. When veggies are crisp-tender, add protein and 1/2 C of the pasta water and stir until simmering.
  7. Strain pasta and add to serving bowl. Pour contents from saute pan into serving bowl and give it a good stir.
  8. Serve immediately with parmesan cheese and a side of condiments such as olives, marinated artichoke hearts, or tapenade.

Notes

  • This is a very versatile and forgiving recipe. Use whatever you have on hand.
  • Using greens (spinach, swiss chard, etc) is not recommended because it will become mush if you cook it too long. If using greens for your second set of veggies, increase the amount to 4 cups and reduce the time in step 5 to about 1 minute.
  • Do-ahead tip: As part of a weekly meal plan, put this meal at the end of the week and generate the chopped vegetables on earlier days.  This eliminates most (if not all) of the chopping, and shaves off about 10 minutes of prep and cleanup time combined.

Photos

Photos coming soon. Got any? Send them to us and if we like them we will post them and you will get credit and points!

Mexican Baked Tilapia from Chowhound

Polenta Sausage Skillet

  1. Substitute leftover chicken sausage for the ground turkey. Chop the cold sausages into small pieces.
  2. Skip the turkey browning in step 3, add sausage when you add the marinara sauce.
  3. Omit meat altogether, or substitute 1/2 can (drained) of chickpeas to make this a vegetarian dish.
  4. Use the spaghetti sauce you made on Sunday night for the marinara sauce.
  5. Omit oregano (the sauce has plenty)
Mexican Baked Tilapia from Chowhound

Orange Broiled Salmon

This recipe for Broiled Salmon using orange marmalade and soy sauce is super easy and takes less than 30 minutes to make.

Orange Marmalade Salmon
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This recipe for Broiled Salmon using orange marmalade and soy sauce is super easy and takes less than 30 minutes to make.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Orange Marmalade Salmon
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This recipe for Broiled Salmon using orange marmalade and soy sauce is super easy and takes less than 30 minutes to make.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a small bowl, combine tamari (or soy), sesame oil, and marmalade and whisk up well with a fork. If using, mince up a small chunk (1/2 inch) of ginger and stir that in. This is your marinade.
  2. Gently rinse salmon in cool water and put in a gallon-size zip lock bag. Add the marinade and zip the package closed. Gently shake and turn the bag over a few times to cover the salmon with the marinade. Let sit on the counter for 20 minutes or so.
  3. While the fish is marinating, line a cookie sheet or other shallow baking sheet with aluminum foil.
  4. Rinse and trim the scallions, then thinly slice and set aside.
  5. Preheat the broiler on high.
  6. Pull the salmon carefully out of the zip lock bag. Hold it over the bag for a few moments to let the excess marinade drain off. Place the fish skin side up on the cookie sheet. Pour the remaining marinade into a small sauce pan. Add a few shakes of fish sauce (about a teaspoon) if you happen to have some on hand.
  7. Broil the fish for 5 minutes, and then remove from oven. Carefully peel off the skin and discard.
  8. Turn the fish over, then broil for another 5 minutes. It will be a little bit rare, so if you like it less rare, just add another minute. When it's done, remove to a shallow serving dish.
  9. Turn heat to medium under the saucepan and gently bring to a simmer, stirring occasionally. It will thicken a little after a few minutes, and then you can pour it over the fish. Sprinkle the scallions on top and serve.
Recipe Notes

If you don't have marmalade, try using leftover chinese duck sauce!  I actually tried it once when I was desperate and it came out great.

Other variations...

  • Omit the sesame oil and add sesame seeds to the remaining marinade when you heat it.
  • Serve with lemon wedges.
  • Use sugar-free marmalade instead of regular.
  • Add garlic instead of ginger.
  • Top with chopped parsley instead of scallions.
Share this Recipe