My reason for starting this blog, almost four months ago, was to share not only my love for fashion and my personal style, but also some other things I'm passionate about like travel, and eats and drinks ( I invite you to visit my "About Me" page up on top for more details ).
Going forward, every Tuesday, I will be sharing some of the dishes I enjoy making at home. The post will be called "Tasty Tuesday" and will be under the Eats and Drinks category on top of the Home page.
You'll find that these dishes are easy and no fuss ( I have no formal training, just learned from my mom and the Cooking Channel ) and, most of the time, will require very little clean-up. I'm all about quick and easy when it comes to cooking!
We love Tilapia. It's one of our go-to proteins and I make it once a week. This is one of the ways we enjoy it. I hope you make it and like it as much as we do! Buon Appetito!
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| Ingredients needed to make this dish |
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| Chop up the garlic and grate the cheese |
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| Saute the garlic in a little Extra Virgin olive oil for about 2 minutes, moving it around to make sure it doesn't burn |
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| Add the spinach and saute along with garlic until the spinach wilts- about 4 minutes |
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| Saute the Tilapia seasoned-side down ( see seasonings below ) in a little Extra Virgin olive oil. Then season the top side with only salt and pepper and add fennel seeds |
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| Flip the Tilapia after about 4-5 minutes and saute the other side for another 3-4 minutes |
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| Serve alongside the quinoa with a lemon wedge and enjoy!
The following is based on a meal for two people. In this case I made four fillets because they were really small. I will usually only make two if they are bigger.
Tilapia
You will need:
Tilapia Fillets ( as many as you need )
Salt and Pepper
Cumin
Cayanne
Garlic Power
Onion Powder
Fennel Seeds (optional)
Extra Virgin Olive Oil
In a medium to large pan on medium heat add about 2 tablespoons of Extra Virgin Olive Oil. Season one side of the Tilapia with salt, pepper, cumin, cayanne, garlic powder, and onion powder. Once the oil is hot, add in the fillets seasoned-side down and saute for about 4-5 minutes depending on size. At this point, season the other side with only salt and pepper and add some fennel seeds. Flip the fillets and saute the other side for about 3-4 minutes until the fish is white and cooked through.
Spinach
You will need:
1 5 ounce package of Baby Spinach
2 cloves of garlic ( we love garlic, you can use one clove if you feel two is too much )
Juice of half a lemon
1/4 cup of grated Parmigiano Reggiano
Extra Virgin Olive Oil
In a medium pan on medium heat, put about 2 tablespoons of Extra Virgin Olive Oil. Once it's hot, add in the chopped garlic and saute for about 2 minutes moving it around making sure it doesn't burn. Then add in a 5 ounce package of Spinach and saute together with the garlic until it's wilted, about 3-4 minutes. Turn off heat and season the Spinach with salt and pepper, squeeze in the juice of half a lemon and toss. Once you plate it, add the grated Parmigiano cheese.
Quinoa
Cook according to package instructions based on the amount you need.
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