tilapia

Parmesan Lemon Tilapia over Garlic Broccoli Noodles

For all of you broccoli lovers out there, how many of you feel wasteful when you just chop off the stems? The florets are the part everyone eats, so don't feel badly. We're pretty much taught to toss those stems. The florets are served on everything from pasta to pizzas, as side dishes, you name it. You might even wonder, can I even eat the stem? The answer is YES!!!!, and I will show you a great (and delicious) way to do so!

Broccoli stems pretty much taste like, well, broccoli. They have a similar taste the florets, maybe a little milder. So they are pretty much good with everything! I decided to toss them with some garlic and top with a little fish, and trust me the combination is spot on!

To spiralize the broccoli stem, you cut off the florets and try to smooth out the sides, cutting off any parts that jut out. Also cut off the bottom so that it is flat. Ideally you want it to look semi-close to a cylinder. If you see the picture below, it isn't perfect but still produces great broccoli noodles.

Once you have your broccoli noodles, you're ready to go!

Here's What You'll Need:

-3-4 broccoli stems, spiralized (amount depends on thickness and length, the thicker and/or longer, the fewer stems needed)
-1 tsp olive oil
-1 clove garlic
-6 mushrooms, sliced
-1 medium tomato, chopped
-red pepper flakes to taste
-2 tilapia fillets (about 6 oz each)
-1/2 lemon, juiced
-2 tbsp parmesan

Instructions:

1) Heat up the oil in a pan, and throw in the garlic, cooking for about a minute.
2) Add the broccoli noodles and let them cook for about 3 minutes alone.
3) Add in the mushrooms, tomato, and red pepper flakes and continue to cook for an additional 3-5 minutes.
4) Meanwhile, coat the tilapia fillets with lemon juice and toss each in parmesan.
5) In a separate pan, cook the tilapia for about 5 minutes on each side over medium high heat.
6) Once cooked, split the broccoli noodles between two plates, top each with a piece of tilapia, and enjoy!

Let me know what you think in the comments below, and feel free to subscribe for e-mail updates!

Spicy Fish Tacos

I'm a big fan of Mexican food. Well really, I'm a big fan of all food, but Mexican food holds a special place in my heart. I LOVE spicy, and Mexican food tends to do the best job of capturing delicious and spicy in one (in my opinion). 

I'm going to be honest, I have only had fish tacos once before this recipe. And they were not good. That was four years ago. So yeah, really not good. But I decided that I was going to take on the fish taco.

I love tacos in general, and I needed to prove to myself that these bad fish tacos were a fluke. And, in my opinion, that's exactly what happened. These tacos are fresh and spicy with great flavor. And they feature one of my favorite new ingredients, Wrawps.

Here's What you'll need:

-About 1 lb of tilapia (4 small fillets)
-1/2 large tomato, cubed
-1/4 cup red onion, chopped
-1/4 tsp dried cilantro or about 1/2 tsp fresh
-2 tsp nonfat plain Greek yogurt
-1/2 avocado, sliced
-1/4 cup spinach
-2 spicy Wrawps, cut in half
-sea salt to taste
-black pepper to taste
-chili powder to taste

Instructions:

1) Season each piece of tilapia, sprinkling salt and pepper on both sides (just enough to coat each side) and chili powder on one side of each filet. 
2) Heat a pan to medium high heat, and cook the fillets for about 3 minutes per side or until fully cooked (may vary by stove).
3) Warm up the Wrawps over the tilapia for about a minute to make them a little more malleable. I literally put the Wrawp pieces on top of the tilapia a minute before it's done, cover the pan, and the Wrawps are perfect.
4) Put the Wrawp pieces on plates (two per plate), and evenly distribute the spinach onto each. Top each with a piece of the fish and avocado.
5) In a bowl, mix together the tomato, onion, cilantro, and some salt and pepper as desired. 
6) Top the tacos with the tomato and onion mixture and a little Greek yogurt (about 1/2 tsp per taco).
7) Enjoy!

I'd love to hear what you think in the comments below! And feel free to subscribe to e-mail updates so that you never miss a post.