Wednesday, June 3, 2009

Aventures in Fish

So, I will just get this off my chest now: I really, really don't like seafood.

Now I'm not saying there are NO recipes including fish that I don't like...but as a general blanket statement, "I don't like seafood, sorry."

So of course, being an idiot, I fall in love with my lovely BF, who happens to be PORTUGUESE. (i.e., would eat seafood for breakfast, lunch and dinner). On my mission to be a nice (domestic? Peh.) girlfriend, I thought I'd try and find a fish recipe that a) wouldn't gross me out to cook and b) I could possibly enjoy.

Fish is healthy after all, so it would be nice to embrace it, instead of just skipping past all those recipes that deal with the ocean in each cookbook I own.

It will, admittedly, be a slow process.

So! On the recommendation of a colleague at work, I tried a very simple recipe for a white, "neutral"ish fish called Tilapia.

And thus was born: Tilapia Fillets in French Cream Sauce

(Photo is borrowed from Unprose's Photo stream)

  • 4 Tilapia fillets
  • 1/2 cup whipping cream
  • 1/4 cup of white wine (your choice but since you're prob. gonna drink the bottle after, perhaps something that goes with fish??) - I used barefoot Pinot Grigio
  • 1/2 Teaspoon pepper
  • 1/2 teaspoon salt (I used a bit less, I am not a salt person).
  • 1 lime or a tablespoon of lime juice. (I used a lime.)
  • 1/4 cup of flour (more carb..) or 1/4 to 1/2 cup of powdered/crushed almonds. (low carb!)
  • A (generous) tablespoon of olive oil
Ok. Here we go. Take a plate and dump the flour or almonds out on the plate, and then coat the fish. (I can't really say "roll the fish around in the flour" because that would break it up, but you get my meaning). I had to use more than a 1/4 cup of the almonds, I think because they are not as fine as flour. Don't worry if the thing does not look exactly shake 'n baked. Coat it as best you can, then set them aside.

Now, heat up the oil in a frying pan on medium heat, and throw the fish fillets in there. (I could only fit 2 at a time in my pan.) Cook the fish for 2-3 minutes on each side. Seriously!

While the fish is cooking, Grab a bowl and mix the whipping cream, wine, salt and pepper together. Once the fish is done cooking on side 2, squirt the lime overtop of the fish, and thenpour the mixture overtop and let it cook for another 5-7 minutes. You may want to reduce the temp by a notch or two. The fish will be a bit flaky if you poke it with the spatula or a fork.

Done and done!

Now this was like, REALLY fast to prepare and cook. So I would suggest if you are having frozen veggies with this, or cooking potatoes for your non-lowcarb dinner buddies, do those first and the fish at the last moment before everything is ready.

I personally made green and yellow beans from frozen, boiled in a bit of water with a "dash" of Mrs. Dash. I also made some sort of rice-from-a-bag for my bf which I will admit, I liberally sampled. Yum. You could also do this with a fresh salad with a citrus dressing! Enjoy a glass of wine as your treat.

My thoughts on this recipe: It was good, but not my favourite. I might make it again though. Let's give it 3 out of 5 squeals of joy. It was super-easy and non-scary to a person who doesn't know anything about fish, seafood, etc. (This was my first time cooking fresh fish). My BF liked it a lot as well, and because you make 4 at once, you have lunch for the next day as well!
The best part: It actually tastes BETTER heated up the next day! Crispier, somehow.

Enjoy :)

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