Let’s go with a new recipe, while I frantically try and catch-up my blog before my friend Miss Elizabeth gets on my case about falling behind…y’know, it’s funny, she was a year behind me in school, we never really hung out, we were always pleasant (like, smiling, hey how’s it going) kind of acquaintances and lately thanks to the joy of social networking, we’ve become friends – it’s kinda funny!
These last few days have been hectic, I’ve not had much time to catch my breath, let alone prepare dinner, however, last night, I swore that was going to change! I’d defrosted lamb chunks to make a stew, which is wonderfully easy to reheat for lunches and dinners (though the hubby doesn’t like it at all!) and I got out some fish for dinner.
My normal plan for fish, is to dip it in egg, coat in breadcrumbs and stick in the oven for 15 minutes until it’s cooked. However, I fancied something different last night, so I went to my trusty friend, Allrecipes.com and searched for Tilapia. I found the quickest and easiest recipe, added it to my virtual recipe box and bam! Dinner was sorted!
Ok, for those of you unfamiliar with the fish, Tilapia is the chosen white fish of America. I’ve rarely seen Cod around (even though it’s endangered, people at home still eat it), it’s mild flavoured, it’s white and flaky, it’s easy to cook and it’s relatively cheap.
Ingredients
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 2 (3 ounce) fillets tilapia
- cooking spray
- 1 teaspoon freshly cracked black pepper
Directions
- Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish.
- Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
I didn’t marinade for as long as I should have done, however, it still added a depth and dimension of flavour that we normally don’t get when I do Tilapia. Col, enjoyed it and said it’s a repeatable recipe…he’s easy as pie to please though 😉