In the spirit of yesterday's Seafood post, someone asked me if I had the recipes for some of the things I had mentioned I liked.
While I don't, because I got them in resturaunts, I do have some that I have made and do like.
Keep in mind most things I make are simple LOL I was being serious when I said I can't cook. Well, I can, but I honestly don't do it well. Somehow I can follow a recipe to a tee and still mess it up!
- 2 (6 oz) tilapia fillets, seasoned (you really can use any mild white fish for this recipe)
Filling:
- 3 sweet potatoes, cooked and peeled (should be approx 12 to 14oz after cooked)
- 3 tsp fresh lemon juice
- 4 tsp fresh orange juice (I usually just squeeze juice straight from the orange then snack on the rest)
- 1 TBSP unsalted butter
- 1 tsp salt
- 1/2 tsp minced ginger
Crust:
- 3 graham crackers (I use low fat)
- 1 Cup roasted pecans
- 2 TBSP melted butter (I use Smart Balance Light)
Sauce:
- 5 TBSP heavy cream
- 1 TBSP pure vanilla extract
- 2 TBSP fish stock, or crab stock, or shrimp stock, or vegetable broth
- Pinch of seafood or Creole seasoning
Set the oven to "broil".
Grind the cooked sweet potatoes, juices, butter, salt and ginger together - set aside. Grind the graham crackers, pecans and butter together. Cover the fish with the sweet potato mixture, then sprinkle the pecans mixture over the sweet potato mixture. Broil the fillets until golden brown, approximately 4 minutes.
In a sauce skillet, add the cream, vanilla, stock/broth, and seasoning. Bring to a boil and cook for 45 sec to 1 min. Make sure the sauce coats the back of a spoon and you'll know it is ready.
You can pool the sauce on the plate and lay the fish in it, or you can drizzle some over the top - however you prefer to control how much sauce you use.
I'll usually make some dirty rice or wild rice as well as some steamed carrots and lightly sauted fresh spinach and mix those with the rice to go with the fish.
All in all, it honesty only takes about 20-30 min to prepare this in total, including the rice mix I make.
I LOVE meals I can make quickly. I wish I knew who to give credit for this recipe too. It is just something passed around that got shared and emailed to me.
