Pan Seared Tilapia Fish Tacos

Makes 4 tacos (can be doubled)

1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
olive oil
2 limes
2 6-ounce tilapia fillets (or other mild white fish—see Kitchen Notes)
salt and freshly ground black pepper
4 6-inch flour tortillas

Prepare the fish. Mix the chili powder, cumin, cayenne pepper, 1 tablespoon olive oil and the juice of 1 lime in a small bowl. Arrange the fish fillets in a glass baking dish or on a nonreactive platter (no metal). Brush fillets on both sides with spice mixture and season with salt and pepper. Let marinate at room temperature for 15 to 30 minutes.

Heat a large nonstick skillet over a medium flame. Add enough olive oil to coat the bottom and sauté the fillets until browned and cooked through, about 4 minutes per side. Transfer to a plate and break into bite-sized chunks with a fork.

Warm the tortillas. Heat a large dry skillet over medium-high flame and slightly brown the tortillas one at a time, about 30 seconds per side. You can also nuke them in the microwave (they won’t brown, but they’ll be nice and pliable) or if you want to live authentically and dangerously, you can lay them directly over a gas burner, browning them briefly and carefully on both sides.

Assemble the tacos. Divide fish among four tortillas and add your favorite toppings. Cut the second lime in wedges and serve with the tacos.

Thanks to Blue Kitchen for the recipe and picture!

Parmesan-Crusted Tilapia

I love that this recipe includes only 5 ingredients!

Ingredients

• 3/4 cup freshly grated Parmesan cheese
• 2 teaspoons paprika
• 1 tablespoon chopped flat-leaf parsley
• 4 tilapia fillets (about 1 pound total)
• 1 lemon, cut into wedges
• 
  
• Directions
• Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

Thanks to Rachael Ray for the picture and recipe.

Garlic Shrimp Pasta

8 oz. pasta of your choice
4 cups fresh spinach
1.5 cups cherry tomatoes (halved)
3 teaspoons olive oil
1 medium onion, finely chopped
1.5 lbs. lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/3 cup dry white wine
1/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter


Directions
1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.


2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.


3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.


Thanks to Betty Crocker for the recipe and picture!

Tilapia with Green Beans

Tilapia with Green Beans
 



Bake tilapia in the oven at 375 for about 25 minutes.


Trim green beans (fresh are best) and sauté in pan with olive oil, garlic, salt and pepper. I like to
add a little bit of red pepper flakes, too. Saute until softened, but still crisp, about 10-15 minutes.

Tuna Noodle Casserole

ingredients

• 3
  cups medium noodles (4 oz.)
• 1
  cup chopped celery
• 1/4
  cup chopped onion
• 1/4
  cup butter
• 1/4
  cup all-purpose flour
• 2 - 3
  tablespoons Dijon-style mustard
• 2 1/4
  cups milk
• 1
  12 ounce can chunk tuna, drained
• 1/2
  cup bottled roasted red sweet peppers, chopped
• Potato chips, optional

directions

1.Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.

2.For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.

3.Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4

Thanks to Better Home and Garden for the recipe!

Garlic Lovin' Salmon

2 tablespoons of butter
3-4 garlic cloves, pressed
2 teaspoons lemon pepper seasoning
4 (4 oz) salmon fillets
lemon wedges

1. In a large skillet over medium-high heat, melt butter.
2. Stir in garlic.
3. Sprinkle salmon fillets on both sides with lemon pepper seasoning.
4. Place fish in the pan and cook on both sides for approx 3-5 minutes per side, until fish flakes when tested with a fork.
5. Garnish with lemon wedges and serve.

Thanks to http://dineanddish.net for the recipe!