Return to Blogging

It has been quite some time since I last posted a recipe on my blog. Life seemed to get away from me as I immersed myself in work and daily life. Boring!

But the boredom of a rote existence isn’t exactly what brought me back to writing and cooking – it was the gentle nudges from my sisters. I made my Ayurvedic Carrot Soup (recipe coming soon) for my parents, older sister, and new brother in law this weekend. To say the least, I think everyone was drooling over the soup and my dad may have ingested close to a pound of the parsley pesto. If that isn’t a successful meal, I don’t know what is. They all insisted I put the recipe on my blog just so they could make it again and again.

The next day I received a text from my younger sister. As a background, this girl only started eating fish (aka tilapia and shrimp only) about a year ago. But get this…my sister and her boyfriend cooked their very own tilapia this weekend!!! So not only did she expand her taste buds, but my non-pescatarian, non-culinary sister made her first homemade fish dinner. I promised I would let her be my guest recipe today.

Without further blabbering, I thank my sisters for pushing me to continue cooking, writing, and sharing my creativity with those around me. You can expect daily (ok somewhat-daily) recipes to pop up on this website in the days and weeks to follow.

    Katie’s Bay Tilapia

Serves 2

    Ingredients:

2 tilapia fillets, skinless and deboned
Juice of 1/2 fresh lemon
1 Tbs Old Bay Seasoning
1 Tbs Olive oil

    Preparation:

Pat tilapia dry with paper towels. Sprinkle both fillets with Old Bay Seasoning, using more if desired. Heat olive oil in a pan over medium heat. Add tilapia and cook ~3 minutes on each side. Drip lemon juice over fillets at the very end. When fish is opaque in center and slightly flaky, remove from pan and serve.

Katie served this meal with asparagus and I like her style. If your feeling creative you can even braise asparagus with lemon juice, veggie broth, and some crushed red pepper flakes for a kick. Thanks Kates for the recipe!

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