Wednesday, August 27, 2008

Tilapia with Cajun Cream Sauce

I wanted to do something with tilapia other than the usual - season it, stick it under the broiler - so I came across this recipe on The Recipe Link. It's a copycat recipe of an Outback steakhouse recipe (Royal Port Tilapia).

I adapted the recipe a bit to be was pretty tasty! Definitely something different, we'll be making this one again

(copycat recipe)

1 shallot, diced
1 tbsp butter (omitted)
1 clove garlic (optional)
1 tbsp extra virgin olive oil (used 1 tsp)
about 1 tbsp flour
1/2 cup fish stock (or clam juice) (used chicken broth)
1/4 cup dry white wine
1 tbsp catsup (or more)
(optional) Cajun spices (to taste)
3 tbsp Creole sauce (or salsa) (used Franks Red Hot)
1/4 to 1/2 cup heavy (whipping) cream (used Fat Free 1/2 & 1/2)

Saute shallot in butter over low heat 1 minute.Add garlic, oil, and flour and heat to make a roux. Add stock, wine, and catsup (if you like it a bit sweeter) and reduce. Add Cajun spices, and creole sauce or salsa and continue cooking. After 5 minutes or so, add cream and thicken to desired consistency. Blacken your tilapia (Cajun spices or Old Bay), some diced shrimp and crayfish and see how this turns out.

Bruschetta Chicken

Another easy recipe, anyone see a pattern here??? But honestly, this came together so quickly and easily, that it was almost a crime. It was pouring down rain when I made these, so I just cooked them on the grill pan. We had this with barley and sauteed zucchini.

Here's what I did...

4 Chicken breasts, pounded thin
1 T olive oil
2 T Balsamic vinegar
Salt & Pepper

Heat grill pan to med-high. Season chicken with salt and pepper. Mix oil and vinegar together in a bowl. Dip chicken in vinegar and put on grill pan. Cook for 5 minutes, brush with vinegar; flip chicken and brush other side. Cook for another 5 minutes or until done.

Bruschetta Topping:
1 tomato, diced
1 t minced garlic
1 T chopped basil
dash of balsamic vinegar
salt & pepper

Mix all together and let sit until chicken is cooked. When chicken is done, top it with the tomato mixture.

Grilled Romaine Caesar Salad

I don't know how we survived without a grill before we moved into this house! Seriously...nothing is better than grilled yumminess in the summer. I came across this tasty little number one day watching the Food Network (sidenote, Norm has ESPN on any chance he gets, my go to channel is the Food Network...go figure!)

I couldn't have been easier. Here's how you do it...

Slice a head of romaine in half lengthwise. Either spritz or brush the cut surface with olive oil and sprinkle with salt and pepper. Grill, cut side down for 2-4 minutes. Remove from heat and let rest for a few minutes. Drizzle with dressing and salad toppings. Easy-peasy!
I dressed these with South Beach Caesar dressing, chopped tomato and bacon bits and some freshly grated parmesan cheese. Delish!