Lemon Garlic clove Tilapia
I just wished to tell you all that I’m inside a Starbucks writing this post. I’m hungrier than a lion and the ones little salted caramel cake pops are looking at me. Seriously, whoever invented those is a genius because I wish to destroy around three of them… with my mouth.
Sorry if that was too much, but writing about meals, staring at food, and smelling food is making me a little bit weird. Minus the proven fact that I’m currently weird, which means this post is just extremely weird. Got it?
Anyway I’ve gathered all of my willpower therefore we can discuss what’s been in fact going down in my kitchen. In regards to a month ago I posted a straightforward image of tilapia on my Facebook page Many of you requested the recipe, so although I don’t possess photos of the finished, plated meal, I thought that you would still enjoy it. But here’s some truth: 1 / 2 of the things I generate or bake don’t end up on my blog page. Sometimes it’s simply because I didn’t snap a photo; realistically it is because I’m a little bit of a perfectionist given that I very own a nice surveillance camera. Most of the meals I create is manufactured during the night for dinner, so finding time to set up a photoshoot when I’m hungry can be difficult. Not forgetting I only make use of natural lighting, therefore I’m a little bit bummed that it is getting darker, earlier.
Mainly because I make a lot of pancakes. Like each morning. They’re usually different and damn, they are delicious.
I’ve also been making a whole lot of brown butter and ocean salt delicious chocolate chip cookies While they are amazing, I can’t say they benefit my waistline. Oh well… WORTHWHILE.
To balance it out, I eat A LOT of veggies. Roasted in garlic and tossed in olive oil. I could eat the complete pan… and often times I really do.
Snack period happens a lot. I’ve been drinking vegan kale green monster smoothies (I have a recipe coming soon).
I think they totally produce me kissable. My kale handbag thinks so as well.
Dinner is on my mind from the moment I wake up. Last week I made Turkey Sausage with spicy peppers and onions, after that stuffed within an acorn squash. It was an ideal fall meal.
And since dinner can’t always be exactly the same, I produced a dark bean & special potato chili. Yet another meal that captured my heart…
Particularly when deliciously scooped in salty lime corn tortillas. Ohhhhhh heavenly dayyyyy.
And who all could forget Asian food? Not me!
My roommate and We cooked something similar to my teriyaki salmon with dark brown grain and stir-fry veggies; it’s one of my favorite meals I’ve got in some time.
However, I always leave room for dessert during Fall.
There’s nothing better than a warm apple sharp. Topped with vanilla glaciers cream. Men can’t resist. Hehe.
But first, a good for you Tilapia marinated in lemon, essential olive oil, and garlic, then topped having a basil garnish. The flavors absorb into the fish and it’s really wonderful served over brown rice.
Tilapia marinated in essential olive oil and garlic clove. Great baked or pan fried and ideal served over brownish rice.
2 tablespoons fresh lemon juice, plus more
3 tablespoon olive oil, divided
1 teaspoon dried parsley flakes
2 tablespoons freshly chopped basil
sodium and pepper to taste
Place the fish in a large ziploc bag and add garlic, 1 tablespoon of essential olive oil, lemon juice, and parsley. Toss seafood around to layer and place in refrigerator for 20 a few minutes.
Once prepared to make, high temperature 1-2 tablespoons of olive oil in nonstick skillet over medium-high high temperature until oil starts to shimmer. Cook fillets two at a time for about 3-4 mins per side or until opaque and somewhat browned.