Tag Archives: couscous

Beer Battered Tilapia and Mediterranean Couscous Salad

The husband was RAVING about both of these dishes. I was very nervous in the beginning that baking instead of frying the fish was going to leave us unsatisfied. Not so! The “breading” turned out very crispy without all grease you get from frying!

Beer Battered Tilapia

Ingredients:
1 .5 lbs. tilapia fillets
1/2 cup all-purpose flour
1/4 c. corn meal
1 tsp. sea salt
1 tsp. baking powder
1 tbsp. paprika
1 tbsp. basil
1/4 cup milk
1 egg
1/3 cup beer (I used Zywiec, what my friend tells me is the Polish Bud Lite!)

1. Preheat oven to 375*. Line a baking sheet with foil and lightly oil; set aside.
2. Combine flour, corn meal, salt, baking powder and spices in one shallow bowl.


3. Combine milk, egg, and beer in a separate shallow bowl. (make sure to wish together, this is a before picture!)


4. Cut tilapia fillets into manageable sizes (mine were about 3.5 x 2.5 inches).
5. Dip the fillets into the wet ingredients and cover all surfaces.


6. Dip the fillets into the dry ingredients (again, make sure all surfaces are covered with the mixture).


7. Place fillets on prepared baking sheet and bake for about 10 minutes.

8. Carefully flip the fillets and cook for another 10 minutes, or until the crust is golden brown.

Mediterranean Couscous Salad

Ingredients:
1 box of Israeli couscous (mine was about 1 1/3 cups, uncooked)
1 tomato, diced
1/2 large cucumber, diced
3/4 cup feta cheese
1 large green onion, diced
1/2 cup black olives, pitted and diced
juice of 1/2 a lemon
Salt & pepper to taste

1. Prepare couscous as instructed on box then place into a large bowl.

2. Add tomatoes, cucumber and onions other ingredients and toss to combine.

3. Crumble in feta and gently stir to combine.

4. Add olives and gently stir to combine.

5. Top with lemon, salt and pepper. Serve either warm, or let chill in the refrigerator until served.

The olives are really a key part of this dish. Their flavor really pops, so make sure you have a high quality olive to begin with. I used a cured black olive, if that helps.

p.s. These dishes are both amazing as leftovers too!

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