June is busting out all over and so will I if I don’t start eating healthier. After a few failed attempts, I’ve finally come up with a nice fish recipe Studs enjoys. I hope you will, too.
Tilapia with Citrus Bagna Cauda
Rice
Tossed salad
White Wine – Riesling or Chardonnay
Tilapia with Citrus Bagna Cauda
3 tilapia filets
1½ tbsp. butter
1 tbsp. extra virgin olive oil plus 1 tsp.
½ tsp. anchovy paste
2 cloves garlic pressed
1 tbsp. orange juice plus ½ tsp.
1 tbsp. fresh basil if you use dried then 1 tsp.
½ tsp. lemon juice
Fresh ground pepper to taste
Sauce
Preheat oven to 200°F
Heat butter and olive oil in a pan until butter is melted. Add anchovy paste. Stir to dissolve. Add garlic, cook until fragrant about 30 seconds. Remove from heat. Stir in orange and lemon juices. Keep warm in preheated oven.
Sauce can be made 1 day ahead. Cool, cover and refrigerate. Warm before using.
Fish
Sprinkle fish with pepper. Brush with remaining olive oil. Fry fish on medium until opaque, about 3 minutes per side. Drizzle sauce over the fish and serve.
Rice
Prepare your favorite brand as the package directs, but replace half the water with chicken broth for more flavor.
Tossed Salad
Lettuce from 2 different types torn into bite size pieces green leaf and head are excellent
Tomatoes sliced
Cucumber peeled and sliced
Green Onions, sliced, be sure to include some of the green
Mushrooms sliced
And anything else that strikes your fancy
Combine everything and toss well. Cover with a damp paper towel, then store in the refrigerator until ready to serve. When it's time, toss salad with your favorite dressing. Be careful not to add too much or the lettuce will get soggy. Portion out onto chilled salad plates or chilled bowls and serve.
I'll be back Friday with new writing tips. Until then...
Eat Well!
Sloane Taylor
