So I'll start off easy...a recipe.
I had made this a couple times in the past, but Hubby claims he doesn't remember and that this was the most amazing thing he's eaten in ages! (Totally paraphrasing there.) This doesn't shock me because with two small children I have been making a lot of, well, "kid-friendly" dishes as of late.
There are a lot of foods I regret eating, because they make me feel kind of icky afterward. But you know what I NEVER regret eating? Fish. Fish and veggies and a big glass of red wine. To me, that is the perfect meal. Absolutely no guilt, yet fully satisfied.
This dish is perfect for summer because of the lime kick added to the fish. Lime and summer go together perfectly, don't they? (Can I get an "Amen" from Corona drinkers???)
Lime Crusted Tilapia
(adapted from this recipe)
(for the fish)
4 tilapia filets
1 cup Panko bread crumbs
juice from two limes
1/2 cup olive oil
(for the dressing)
1/2 cup mayo
2 TB balsamic vinegar
2 TB honey
1. Pre-heat oven to 400 degrees.
2. Spray a glass baking dish with oil.
3. Whisk together ingredients for dressing in a small bowl and set aside.
4. Put the Panko in a shallow bowl and whisk the olive oil and lime juice together in another.
5. Coat one filet in the oil and juice mixture, dredge in the Panko crumbs until covered, then place in dish. Repeat with other filets. Make sure you use all the Panko. Just sprinkle whatever doesn't adhere to the filets evenly over the tops before baking. For an added kick - sprinkle with more lime juice, also!!!! Go wild, it's summer.
6. Bake for 12-15 minutes.
7. Serve over a bed of spinach and halved cherry tomatoes. Drizzle liberally with the creamy vinaigrette.
Enjoy! So, so good!
|spinach from my teeny tiny veggie garden -- and can you tell which one tomato is, too? :D|
Hope to be back soon with some renovation updates, a lil Stitch Fix action, and, (grandparents, I didn't forget you!!!!) sweet kiddo pics/updates!