My husband and I agreed that he would be the one to prepare the fish and I would be the official taste tester. (I think it's a great arrangement, if I do say so myself).
Last week, we went to our local Roche Bros. and spoke to the nice man at the seafood counter. After explaining to him that I am terrified of seafood, he recommended tilapia. He wrapped up three small fillets and we headed home.
Since I knew I would beat my husband home, I decided to put some acorn squash in the oven. I had a brief crisis moment, however, because I usually pour brown sugar over acorn squash and bake it. After several minutes of contemplation and panic, I cut the squash in half, scooped out the seeds, put a pat of butter in each, and sprinkled cinnamon and and ground ginger on each half. I baked at 400 degrees for almost 50 minutes in a pyrex dish with about 1/3 an inch of water in it. End result:
OMG -- it was, by far, the best acorn squash I've ever had. Ever. The whole house had an aroma that smelled like holiday baking. Delicious.
For our tilapia, my husband mixed:
-1/4 cup dijon mustard
-1 tablespoon olive oil
-1 teaspoon powdered thyme
-1 1/2 tablespoon capers (drained and rinsed)
-1/2 fresh lemon, squeezed
-dash of sea salt
-4 Backyard Farms tomatoes, cut into wedges
and poured it all over the fish (which he cooked in a CorningWare dish at 425 for almost 20 minutes). Make sure you check the fish as it cooks, because I don't think it's supposed to take that long, but for some reason, in our oven, it did.
End result:
Quite tasty. While I still have an inclination toward my beef and chicken, it had a great flavor and did not taste "like fish." Tilapia is pretty moist, and honestly, I think the dijon mustard, capers, and lemon offered a strong enough flavor so it didn't seem like I was eating fish. Brilliant!
Any new foods that you've tried lately and enjoyed?
No comments:
Post a Comment