Saturday, June 16, 2012

Broiled Tilapia with Parmesan and Herbs, Roasted Potatoes with Rosemary and Sweet Summer Salad

It's been awhile.  I know.  My apologies!  Life happened (highs and lows).  But, finally, on a long weekend, we had a bit of time to make something new and amazing.  And surprisingly easy.  Win all around, really.  And with hints of beautiful weather coming, a summery meal is in order!

I hadn't thought to take pictures as we were cooking (and it went so fast, really), but after we started tasting things we realized it was going to be awesome.  Therefore, here is a recommendation of this meal as a whole.  A tasty, easy, nutritious, and lovely summer meal!

Broiled Tilapia with Parmesan and Herbs
(from Whole Foods)

1/2 cup freshly grated Parmesan cheese, divided
2 tablespoons light mayonnaise
2 tablespoons Greek-style yogurt or sour cream
2 tablespoons unsalted butter, melted
Juice and zest of one small lemon (about 2 tablespoons juice)
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/8 teaspoon onion powder
1/4 teaspoon sea salt
Freshly ground black pepper to taste
4 (6- to 8-ounce) tilapia fillets 

Combine 1/4 cup Parmesan cheese with remaining ingredients (except fish). Coat fillets with mixture and place in a baking dish or shallow platter and let marinate for 15 to 20 minutes. Preheat broiler. Transfer fillets to a foil-lined broiler pan. Spoon a few tablespoons marinade on top and sprinkle with remaining Parmesan. Broil 4 to 6 inches from heat until topping is lightly browned and fish flakes easily with a fork, 5 to 8 minutes.

Rosemary Roasted Potatoes
(adapted from Epicurious)

2 pounds medium boiling potatoes, peeled and cut into 1-inch-thick wedges
3 tablespoons olive oil
5 to 6 large rosemary sprigs (about 5 inches long)
4 large garlic cloves, smashed and peeled (optional)

Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.

Sweet Summer Salad
(dressing adapted from my Mom's recipe!)

Shredded carrot
Sliced mini sweet peppers
Slivered almonds

2/3 cup light mayo
1/2 cup evaporated skim milk
4 Tbsp. apple cider vinegar
3 Tbsp agave nectar or sugar (more, if it's too sour for you)
3 Tbsp poppy seeds (optional)

Prepare veggies (however much you want) for salad and toss together in a large bowl.  For the dressing, mix all ingredients and add to salad (to taste).