Mole Tilapia with Veggies on the side
I haven't posted about supper lately, have I? That's because I have been both uninspired and sucky in the kitchen since, well, before Christmas, and simply have not cooked anything super. But tonight I rocked out some awesome fish. I may have posted a recipe similar to this before, but frankly I don't remember for sure and can't be bothered to go back and check.
(there were more veggies on each plate but I took the photo after we ate, not before, and this was all that was left over!)
You can get fairly decent frozen tilapia at Kroger, four fillets to a bag, each individually wrapped in case you only want to cook one or two at a time. I thawed the fish in a sink of warm water for just a few minutes, while I preheated the oven to about 350F. As the oven was preheating, I mixed a tablespoon of mole paste with about four times as much warm water, and stirred well. I poured the whole mess over the thawed fish fillets (in a glass baking dish, I should add) and let it sit while I chopped the veggies.
The vegetables are just zucchini, green onions and red bell pepper, diced and cooked over very low heat in a cast-iron skillet, in a drop of olive oil, and spiced with coarse black pepper, cumin, and garlic powder. I don't like my veggies too mushy so if I use a low flame they will be softish but not too soft by the time the fish is done.
Put the fish in the oven. Keep an eye on it. It should be done in about 20 minutes, more or less.
Serve with lime wedges for squeezing over, some warmed tortillas, and lowfat sour cream. It's very good all wrapped in the tortilla and eaten taco-style.
(there were more veggies on each plate but I took the photo after we ate, not before, and this was all that was left over!)
You can get fairly decent frozen tilapia at Kroger, four fillets to a bag, each individually wrapped in case you only want to cook one or two at a time. I thawed the fish in a sink of warm water for just a few minutes, while I preheated the oven to about 350F. As the oven was preheating, I mixed a tablespoon of mole paste with about four times as much warm water, and stirred well. I poured the whole mess over the thawed fish fillets (in a glass baking dish, I should add) and let it sit while I chopped the veggies.
The vegetables are just zucchini, green onions and red bell pepper, diced and cooked over very low heat in a cast-iron skillet, in a drop of olive oil, and spiced with coarse black pepper, cumin, and garlic powder. I don't like my veggies too mushy so if I use a low flame they will be softish but not too soft by the time the fish is done.
Put the fish in the oven. Keep an eye on it. It should be done in about 20 minutes, more or less.
Serve with lime wedges for squeezing over, some warmed tortillas, and lowfat sour cream. It's very good all wrapped in the tortilla and eaten taco-style.