Foil-Packet Tilapia and Potatoes

July 18, 2008 at 3:33 pm | In Fish, Sides | 2 Comments
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I love tilapia. It’s just such a light and flaky fish. Since I’m a vegetarian, it’s also a great source of protein for me. In our house, we make sure to have it at least once a week. However, you can only have so much of Parmesan Tilapia, so I’m always looking for new tilapia recipes. This tilapia recipe was a plus in that 1) it was new and 2) it gave me a chance to hide some zucchini so Francis would eat them before he knew what he was eating.

The potatoes were a great side for this meal since the tilapia is so light. We made them on the grill so that they would cook faster and also partly because Francis loves using the grill

Overall, this turned out to be a pretty successful dinner.

Foil Packet Tilapia with Zucchini and Tomatoes

Source: Sugar and Spice originally from Cooks Illustrated

Ingredients
2 tbsp. extra-virgin olive oil
2 medium garlic cloves, minced
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Salt and ground black pepper
1 medium tomatoes cored, seeded, and chopped into 1/2-inch pieces
1 medium zucchini (about 6 ounces each), sliced
2 tillapia fillets
1/8 cup minced fresh basil leaves

Adjust an oven rack to the middle position and heat the oven to 450 F. Combine the oil, garlic, oregano, pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Measure half of the oil mixture into a separate medium bowl and toss gently with the tomatoes and zucchini.

Cut two 12-inch squares of heavy-duty foil and lay them flat on a work surface. Lay the zucchini in the center of each piece of foil. Season the fillets with salt and pepper and place on top of the zucchini. Top the fish with the tomatoes, then tightly crimp the foil into packets.

Set the packets on a rimmed baking sheet and bake until the fish just flakes apart, about 20 minutes. Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Smooth out the edges of the foil and, using a spatula, gently push the fish, vegetables and any accumulated juices out onto warmed dinner plates. Sprinkle with the basil before serving.

Grilled Foil Packet Potatoes

Ingredients
3Tbsp Extra Virgin Olive Oil
3-4 large Potatoes, cut in small pieces
spices (red pepper flakes, garlic powder, oregano, basil)

In a bowl, toss the potatoes in the olive oil and spices. Lay them out in a single layer on large sheet of aluminum foil on one side of the foil. Fold over the other side of the foil and crimp shut. Grill for 20-25 minutes, turning half way through.

A Fish With a Nose like a Swoooord

January 15, 2008 at 4:38 pm | In Fish | Leave a Comment

There’s a restaurant that Francis always takes me to on special occasions called Mitchell’s Fish Market, and I always get the Blackened Swordfish. I’ve never made it myself before, but I was very intrigued when Meijer (our local grocery store) started selling it for $5/lb. Though I knew I couldn’t replicate the Fish Market’s Swordfish, I found a recipe on the Food Network website that seemed pretty good and modified it a bit. As for the potatoes, I’ve been making these for years and I don’t think they’ve ever come out bad. I always put cheese on 1/2 of the potatoes (Francis’s half) and leave mine cheese-less.

Grilled Marinated Swordfish & Herb Roasted Potatoes

FOR THE SWORDFISH:

Ingredients:
1 lb swordfish (2 steaks)
1 lime (juiced)
3 tbsp. olive oil
1 tbsp. ginger, chopped
salt and pepper
2 cloves minced garlic
just a cap-full of soy sauce

In a bowl, mix together lime juice, ginger and garlic. Add olive oil and salt and pepper. Put swordfish steaks in baking pan and pour the marinade over it so that it coats entire steaks. Marinate in refrigerator for approx 45 min. Remove fish from pan and grill on a grill-pan about 4-5 min per side. While grilling, pour about a cap-full of soy sauce on the swordfish…it gives it a pretty color and good flavor.

FOR THE POTATOES:

Ingredients:
About 5-6 Red potatoes
Extra Virgin Olive Oil
Oregano
Basil
Garlic Powder
Minced Garlic
Crushed Red Pepper
Mozzarella cheese

Cut up potatoes and in a bowl, toss them with Extra Virgin Olive oil and spices. Throw in a glass baking dish and cook at 400 degrees for 30 min. Turn them and cook for 15 more min. At this point, you can put mozzarella cheese on top of the potatoes and cook for 15 more min so the cheese melts.

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