Tilapia

Grilled Dijon Tilapia

 

I know I’m not the only one that struggles to maintain a yummy, yet healthy lifestyle. And having a food blog definitely doesn’t help. Although the holidays are really not an ideal time to get started on a diet, I figured if I didn’t start now, I’d put it off until the beginning of the year – like everyone else. Then end up miserable until Spring when – like most people – I’ll realize swimsuit season is creeping up and I still have Holiday weight to lose. It’s an endless cycle. That’s why, no matter how inconvenient it is now, I started.

For anyone that’s been on a restrictive diet (diets that don’t include sweets and carbs, the two things I love most), you know that the first few days are tough. You want to stick to the guidelines but you’re sick of salad and baked chicken with steamed broccoli – or in my case, asparagus. So, despite some limitations, I’m determined to find a way to still be able to cook delicious. I won’t divulge too much about which fad-diet I’m on as of late. I’ll wait until it actually yields results to share with everyone else. In the meantime, I can still cook meals that are just as delicious as full-fat meals and feel much better about myself and my health.

This recipe is so unbelievably easy. Serve with vegetables of choice.

 

 

Grilled Dijon Tilapia Recipe

Ingredients

2 Tilapia Filets
1 tablespoon Grey Poupon Dijon Mustard
Olive oil Spray
 

Directions

Heat your Panini grill, or grill pan
Spread Dijon mustard in a thin layer over both sides of the tilapia filets
Coat the grill with spray olive oil, place fish on grill. Cook until done. If you’re using a grill pan it may take a bit longer – don’t forget to flip the filets over.
Serve with veggies.

Walnut Crusted Tilapia with Creamy Mushroom Orzo

Monday night. You know how it is, it’s the night after the first day back to work and one day closer to Friday. Admit it, you were thinking that too.

Since I’m trying cut back on red meat, I’ve been looking for recipes that involve more chicken and fish. I just bought a bag of frozen tilapia filets which means fish is on the menu this week. Instead of making boring old baked fish, I decided to spice it up a bit.

I found this easy Walnut-Crusted Tilapia recipe on Parents Magazine online. I was then faced with another predicament, what exactly was I supposed to make with this faux exotic fish dish? That’s when I came across another easy recipe for Creamy Mushroom Orzo. A quick mental check for the ingredients at home, check and check. I’ll admit, I was a little worried about the outcome. The tilapia, however, was indeed easy and amazing. The orzo was just right.

 

Walnut-Crusted Tilapia

Ingredients

1/4 cup Walnuts, chopped
1 tablespoon Light Mayonnaise
1 tablespoon Dijon Mustard
4 Tilapia Filets (about 6 ounces each)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
 

Directions

Preheat oven to 425 degrees F, Coat a baking sheet with nonstick cooking spray.
In a small skillet over medium-high heat, toast 1/4 cup walnuts for 5 minutes.
 In a separate bowl, stir together mayonnaise and 1 tablespoon of the mustard.
Finely chop remaining 1/2 cup walnuts.
Brush tilapia with mustard mixture, then sprinkle with 1/2 teaspoon basil and 1/8 teaspoon each salt and pepper. Press 2 tablespoons chopped walnuts onto one side of each fillet.
Place tilapia, walnut-side up, on baking sheet; bake at 425 degrees F for 15 minutes or until fish flakes easily.
 

Creamy Mushroom Orzo

Ingredients

1 cup Orzo
2 cups Low Sodium Chicken Broth
8 ounce package of Sliced Button Mushrooms
3 ounce  Cream Cheese
1 tablespoon Butter
1/2 clove Garlic
 Fresh Thyme Sprigs (I used dried Thyme)
 

Directions

Melt butter in pan on med-high heat
Crush & mince garlic.  Toss garlic and thyme sprigs in pan to sauté. Stir for about 60 seconds to open up the flavors
Add mushrooms, and lightly sauté
Add chicken broth and orzo. Simmer until al dente
Fold in the cream cheese, until it is melted into the orzo