Tag Archives: seafood

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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Parmesan Basil Polenta with Grilled Scallops

This dish was another “cleaning out the kitchen” success! It was a little bit of a juggling act since you need to marinate the scallops and cook the polenta for 30 minutes, but it ended up all coming together very nicely at the end.

Ingredients for polenta:
3 1/2 cups chicken broth
1 1/2 cups water
1 cup polenta
1/4 cup fresh basil, chopped
2 tbsp. butter
1 red bell pepper
1 large green onion, diced
2 cloves garlic, diced
2 cups red leaf romaine lettuce, chopped
fresh Parmesan
1 tbsp. red pepper flakes
Salt & pepper

Ingredients for scallops:
1 lb. fresh or frozen scallops (if frozen, defrost and drain water)
2 tbsp. low-fat mayonnaise
1 tbsp. brown mustard
2 tbsp. soy sauce
2 tsp. Sriracha

1. Place broth and water in a deep sauce pan and bring to a boil. Add polenta. Immediately after the liquids start to boil again, turn down the heat to low. Let mixture sit on the heat and stir occasionally.

2. The mixture will begin to thicken after about 20 minutes. Stir more frequently until the polenta really thickens up and starts bubbling in the middle (about another 5 to 10 minutes).  Stir in basil and butter.

 

 

 



 

 

 

 

3. Take polenta off the stove and transfer it to a lightly oiled bowl or dish. Let it sit for at least 20 to 30 minutes (it will thicken up even more).

4. Marinate the scallops: combine mayo, mustard, and sauces in a small bowl. Add in scallops and gently stir together to coat evenly. Place in the refrigerator for at least 15 minutes.

5.  While polenta is still cooking, go ahead and roast your pepper.  Then chop into bite sized bits.

6. In a small pan, saute the onions and garlic. Turn down the heat to very low and add the chopped lettuce. Let the lettuce sit until it wilts down slightly (about 2 minutes). Turn off the heat and let the mixture sit until needed.

7.  After the scallops have marinated, saute or grill them in a little olive oil. They cook very quickly (about 1 to 2 minutes on each side) so make sure to watch them closely!

8. Assemble the dish! Place the polenta on your plate. Add a couple of spoons of the onion/lettuce mixture and then some roasted peppers. Top with a few scallops.

Grate Parmesan on top of it all.

Sprinkle on red pepper flakes and salt & pepper to taste.

 

 

 

How is your favorite way to eat scallops?