Sunday, November 13, 2011

when dinner ROCKS!

So I sit down every Monday and make the menu for the upcoming week with a grocery list of all my items. It keeps that pesky "What am I going to make for dinner?" question unspoken and saves money when at the grocery store. I think I might start making one of my posts every week- Thursday?- my favorite recipe for the week. This week we had our favorite meal on Sunday night. I'm so excited to share the tilapia recipe I borrowed from Giada! She isn't messing around. Her broiled tilapia with mustard-chive sauce was perhaps the best tilapia recipe I've ever had. No exaggeration.

Our dinner was tilapia with mustard-chive sauce, gourmet potatoes, and roasted brussel sprouts. I am not a food blogger, so don't criticize the photo of my dinner plate. It was designed for eating not for styling! ;)
Seriously, best tilapia ever. Easy, healthy, delicious. High fives were had around the dinner table.
Enjoy! xoxo

Broiled Tilapia with Mustard-Chive Sauce

Ingredients

Fish:

  • Vegetable oil cooking spray
  • 4 (5 to 6-ounce) tilapia fillets
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper

Sauce:

  • 1/4 cup plain, full-fat Greek yogurt
  • 2 teaspoons agave nectar or honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup lemon juice (from 1 large lemon)
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside. Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste. Transfer the tilapia to a serving platter and drizzle with the sauce.

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