Lemon Garlic Tilapia

My son has been on a seafood kick and as I have had an aversion to it, I went in search of recipes for Tilapia, as he had it elsewhere and loves it.

I was not familiar with it, so I looked it up on Wikipedia and it indicated they are low in mercury, saturated fat, calories, carbohydrates and sodium and they are good protein source.

Photo:  Wikimedia



As I had never cooked them before, I went in search of a simple recipe and found this one by user Eireann at Allrecipes and using suggestions by other users, adapted it and my son loved it (he made his into a sandwich on white bread) so I thought I would share it.

Per Allrecipes
the calories per serving prepared this way would be 142 , the total Fat: 4.4g and the Cholesterol 49mg

Adapted recipe:

• 4 tilapia fillets
• Non-Stick Coating Spray
  
• 3 tablespoons lemon juice
• 1 tablespoon butter, melted
• 1 clove garlic, finely chopped
  
• 1 teaspoon dried parsley flakes
• Few dashes of pepper to taste 
• Paper towels   
• Plastic gloves (optional)

 

 
Spray a baking dish with non-stick coating spray (I used a 9x9 inch pan, but it depends on the size of the fish).

Preheat oven to 375 degrees.

Saute the lemon juice, butter, minced garlic, parsley and a few dashes of pepper in a skillet on medium low heat for 4-5 minutes.

Rinse off cleaned fish and pat dry with paper towels.  This was a major gross out moment for me and suggest using plastic gloves if this bothers you.

Arrange the fish in the baking dish and pour over the sauteed mixture.








I baked mine for 15 minutes, then turned the fish over and baked for another 30 minutes.  The fish should be white and flake when you pull on it with a fork when done.

Might not be a good idea to watch man eating fish movies shortly before or thereafter.

JELLO CAKE VERSION - TROPICAL CAKE WITH ORANGE CREAM FROSTING

This is a version of the following Jello cake that I posted previously.

http://craftsandcreationswithkathy.blogspot.com/2009/05/peach-jello-cake-with-whipped-peach.html

With the summer days being hot, we were in the mood for something tropical and this hit the spot.

I used a lemon cake mix and used orange juice instead of water and baked according to the directions on the box then allowed the cake to cool then poked holes in the top with a fork.

I then used a small box of Tropical Fruit jello and 1 cup of boiling water, mixed it together then poured over the cake.

For the frosting, I used 1 8oz tub of whipped topping, 1 cup powdered sugar and 1 cup of orange juice.

FELT FOOD - LEMON SLICE - CRAFT FAIL

This was based on a tutortial by at CO+K by Lady Llanalla that produced a very realistic looking lemon slice.

http://www.cutoutandkeep.net/projects/citrus_wheel_or_slice_of_lemon

This is only my second attempt at making felt food and I don't know if it was because I used fleece instead of felt for the yellow parts, if the rind band was too wide or if it because I partly machine sew and partly hand stitched it, but it didn't turn out to look like a lemon slice.

Guesses when I asked if they knew what it was were: A moon pie, an inside out moon pie, a cookie, a mini-cake, a piece of dough and "something edible -is it? Can I have it?". Only my son ventured to guess - is that the lemon slice that you showed me you were going to make?

The upside is it is my for great-niece for Christmas and she will not be quite 2 then and it can be whatever she wants it to be. Either that or she is going to think all lemon slices should be a least a inch or more thick.

LEMON COCONUT BREAD

I found the yummy recipe at Baking Bites. She notes that the recipe is based on one of her favorite quickbread, which is a recipe for Coconut Bread from bills, Bill Granger’s restaurant in Sydney, Australia to which she spiced up with lemon juice and zest. I think the flavor and texture are somewhere between a quick bread and a pound cake and would go great with morning or afternoon tea.

It is great on its own, but my son doesn't like coconut so also I tried doctoring with some purchased vanilla whipped frosting - it was a little too sweet for me like this, but if you have a sweet tooth you might try serving it with frosting or drizzling with a powered sugar/water glaze.

http://bakingbites.com/2009/04/lemon-coconut-bread/ "

I varied my recipe only slightly from the original.

• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 3/4 cups 2% milk
• Juice of one lemon and grated rind for the lemon for the lemon zest
• 1 tsp vanilla extract
• 1 cup sugar
• 2 cups shredded coconut (sweetened or unsweetened - I used 1 7 oz bag unsweetened)
• 1/3 cup butter or margarine, melted

Preheat oven to 350F.

In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.

In a medium bowl or a large measuring cup, whisk together eggs, milk, lemon juice, lemon zest and vanilla.

Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain. Add in melted butter and stir until just smooth, being

careful not to overmix.

Spray a baking pan with non-stick coating

Pour into prepared loaf pan and bake for 55 minutes (I used a smaller pan than recommended and it is new), or until a toothpick inserted into the center comes out clean.

Turn loaf out onto a wire rack to cool completely before slicing.