Tilapia with Tricia

This isn’t a food blog, (I know this) but I have to confess that this MNdesignGal is a bit of a closed-door chef. I like to try new things and probably cook 3 out of the 5 weekdays and prefer to always cook on Sundays (like Mom did?). I enjoy cooking simple and healthy and even have a cookbook I made myself that has more than cocktail recipes in it!

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Today, I was half-watching the TODAY show and Bobby Flay showed off a 2 minute segment on cooking white fish. They geared it towards People that are Afraid of Cooking Fish. I actually love fish and cook it more and more every year. I have a frozen Target-brand bag full of Salmon in the freezer because it’s good for your skin, and usually buy fresh Cod or Tilapia a few times a month.

This recipe Bobby showed Al and myself was quite simple and he cooked the fish on the stove-top which I loved! I usually bake my fish and in the summer, that can be a total heat bomb.

Tricia’s Tilapia Recipe:
(I don’t measure but guessed for you below, all thanks to my Nanny Carole’s Swedish cooking habits)

Vinaigrette

  • 2 tablespoons white wine vinegar (NOT white wine vinegar or the stinky stuff you clean with)
  • 2 teaspoons Dijon mustard (Or yellow stuff you have in the refrigerator)
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon capers, drained (Mini-jar about $3 is by the Mexican and vinegar/oils at grocery stores)
  • Touch of honey (I added a little bit more than a touch more like 2-4 teaspoons)

Tilapia(Tricia used two thin halves bought for $5.00 for both at the grocery store)

  • 2 tablespoons EVOO
  • 4 (8 ounce) fillets of halibut, red snapper, wild striped bass or Tilapia
  • Kosher (Sea Salt) salt and freshly ground black pepper
  • 1 cup dry white wine (Tricia used Pinot Grigio it was in the frig and I drank a glass too)
The Greens
  • A few chopped chives for “spice” (Had them in the frig and thought why not?)
  • 2 cups of chopped spinach leaves (instead of Bobby’s fancy greens)
  • A few chopped pea-pods (for the crunch)

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Prep

To make the vinaigrette, whisk together the vinegar and mustard and whisk until combined. Slowly whisk in the oil until emulsified (what does that mean Bobby?); whisk in the capers (don’t smash them), and season with a honey (not your man the bottled stuff). Set aside.

For the white fish, heat the oil in a medium high sided sauté pan over high heat. Season the fillets on both sides with salt and pepper. Place the fish in the pan, skin-side down (I didn’t have skin on mine) and cook until golden brown and a crust has formed, about 4 minutes. Flip the fillets over, add the wine, cover and continue cooking until just cooked through, about 4 minutes longer. Remove the fish to a plate, and immediately spoon some of the vinaigrette over each fillet. Throw on your spinach greens and some of the vinaigrette and serve on top of each fillet. Garnish with two mini-bread sticks (keep the other 5 on the side).
Serving Size: Serves 2

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So good! The capers actually made the dish. I had never bought them before.

Now that is what I call my 1st Ever Cooking and Recipe Post!
See Bobby Flay’s original recipe on the TODAY SHOW’S website.

your mn cookin’ gal

 

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Steve thinking the breadsticks were chopsticks for eating with… cute, but not true.

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