|Five Spice Tilapia with Patty Pan Squash & Roasted Fingerling Potatoes|
Apr 25th, 2006
I cooked tilapia for the first time last night. I've been meaning to give it a try for ages now but somehow have never gotten around to it. Well, truthfully it's no mystery why it took so long, I'm still in the stage where I have to talk myself into cooking fish. I'm working on it.
I was looking through Cooking Light while making my grocery list, and a recipe for Five Spice Tilapia with a Citrus Ponzu Sauce caught my eye. So I grabbed two fillets at the store (so cheap!) and cooked them up for dinner with pattypan squash and roasted potatoes. The ponzu sauce did nothing for the fish, you couldn't even taste it over the spice rub, but the fish itself was quite nice and so simple to cook. Put together a spice rub (in this case Chinese Five Spice, Chipotle Chili Powder, and sea salt but I think I'll experiment more next time), rub it on both sides of the fish, and cook in a bit of oil over medium-high heat for about two to three minutes a side. I served the fish on a bed of arugula because all food in our house will be served with arugula until I use up my precious supply. Which I did. But I'll be getting more on Thursday (insert evil laugh).
I sliced the squash very thinly and sauteed them with some garlic, red onion, and a spice mixture made up of chipotle chili powder, oregano, salt, garlic powder, and pepper. After the squash was done I put them in a bowl and added some thinly sliced tomato to the still hot pan. The tomato and some cilantro went on top of the squash.
The fingerling potatoes were just halved, tossed with olive oil, salt, paprika, and garlic powder, and roasted in a 450F oven. Since I had enough potatoes to require two pans, I made one batch with just salt for the kids which they actually both enjoyed.
I don't think of fish as being a great leftover candidate, but I ate the squash and leftover fillet for lunch today and it tasted even better. It tasted a bit spicier after the chili powder had some time to soak in, so I think next time I need to be less timid with the chili. I shall spice my food with abandon!