Pan Seared Tilapia

Tilapia is a fish that I actually enjoy eating.  This Pan Seared Tilapia is nice and light and perfect for staying on a healthy path.  You can have it with brown rice, Greek or Caesar salad or you can have my favorite Black and Cannellini Bean Salad. 

I seasoned the fish with Penzeys Spices.  These spices are excellent and a little bit goes a long way.  If you don't have these spices, then use any fish spices you have in your pantry.  

The fish is flaky and moist and with a side of the beans salad, this dish is just perfect.  If you don't want to cook tilapia fillets you can substitute for flounder fillets.

Ingredients

3-4 ounce Tilapia or Flounder fillets

salt and pepper

Penzeys Spices-Northwoods Seasoning

Penzeys Spices-Bangkok Blend

2 tbsp olive oil

2 tbsp butter

Season the fillets with salt, pepper, Penzeys Spices like Northwoods Seasoning and Bangkok Blend.  These spices are great for fish, but you can use any fish spices you have available.  Heat the olive oil and butter in a large skillet on medium heat then add the fillets.  Cook the fillets until they flake easily with a fork, about 4 minutes on each side.  Serve immediately.

Roasted Salmon with Black and Cannellini Beans Salad

I started this week thinking that I need to get back to eating healthier. It's always great to have a balance on what you eat. There is a perception that healthy foods are bland and just plain awful...but that is not true.  Through the years, I have been able to transform certain dishes I enjoy eating, by making them my own. Substituting certain ingredients in the recipes is key.

Watching what you eat does not have to be boring.  This Roasted Salmon dish with the Black and Cannelini Beans was just perfect.  Exactly what I needed to start my week.

This roasted salmon was full of flavors. I had just gone to the supermarket, and so it was really fresh. When cooking seafood, I personally like to go to the market that same day and see what they have.

Deep Fried Flounder and Shrimp

These flounder filets were covered with panko and fried.  Panko is a Japanese style breadcrumb used as a coating for deep fried foods.  Panko makes everything nice and crispy, you can use it on shrimp, chicken and pork chops.

I fried the flounder in a deep frier.  The crust was extra crunchy,  and the flounder was very tasty.  What I like about flounder filets is that they don't taste fishy.

Ingredients:

4 flounder filets washed and patted dried

1 1/2 pounds of shrimps cleaned and deveined 

1 cup of panko

1/2 tsp of garlic powder

1/2 tsp of onion powder

1/2 tsp of cayenne pepper

1 tsp of salt

1/4 tsp of black pepper

1 cup of milk

In a bowl mix the panko, garlic powder, onion powder, cayenne pepper, salt, and pepper. Dip filets in milk then into the mixture of spices.  I used a deep fryer, but if you don't have one use a frying pan.  Heat oil to 375, very hot but not smoking. Drop filets into the dip fryer. Cook for about 2 minute until they are nice and golden brown.

Do the same for the shrimps, dip them in the milk and then the panko. Fry them for about a minute, until golden brown.  I really enjoyed these shrimps..this is the way I like them.