Parmesan-Crusted Tilapia with Creamy Dill Sauce

Parmesan-Crusted Tilapia with Creamy Dill Sauce
Serves 4

1/2 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
splash of fat-free half & half (if you don’t have this on hand, I don’t think it’s really necessary)
zest of one lemon (you can use the lemon slices for garnish)
1 clove garlic, grated
2 tablespoons chopped fresh dill, plus more for garnish
4 fish filets (I used Tilapia, the original poster used halibut)
salt & pepper, to taste
1/2 cup panko
1/2 cup grated Parmesan cheese
1 tablespoon light butter

1. Preheat oven to 400 degrees F.

2. In a medium bowl, combine sour cream, mayonnaise and splash of half & half .  Stir in the lemon zest and garlic.  Add the dill, and season with salt and pepper.  Blend to combine.  Cover and refrigerate.

3. In another medium bowl, melt one tablespoon butter.  Add the panko and cheese and season with pepper.  Blend well.

4. Pat the fish filets dry.  Place filets on a baking sheet or broiler pan.  Top each filet evenly with the panko mixture*.  Cook in pre-heated oven until fish is done, about 10-15 minutes.

*At this point, you can put everything in the fridge until you are ready to cook it.  That makes this a great make-ahead meal, especially if you are serving this to guests, so everything is finished ahead of time.

Top each filet with the sour cream-dill mixture and garnish with more fresh dill.  Served with salad and couscous.  The salad dressing I used was a Weight Watchers recipe that I’ve made before (on my old recipe blog.)  I didn’t feel like dirtying the food processor, so I just stirred everything together and it came out fine.  This dressing was PERFECT with this fish, since it uses a lot of the same ingredients.

Creamy Lemon Salad Dressing
1/2 cup reduced-calorie mayonnaise
2 Tbsp sugar
1 Tbsp fresh lemon juice
2 tsp apple cider vinegar
1 tsp lemon zest
1 tsp dill, chopped
1/2 tsp onion powder
1/4 tsp salt

In a food processor, combine all ingredients. Process until smooth. Yields 6 servings, about 1 1/2 tablespoons dressing per serving. (Leftover dressing can be refrigerated for up to one week.)

Results: Oh.My.  Seriously.  This was delicious!  It tasted like something you could order at a restaurant.  I know, I know…”Don’t hurt yourself patting your own back, Michelle.”  But seriously…if you like fish, you must add this to your menu.  Writing this post makes me want to eat this again tonight!

I found this recipe at FunnyLove.

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Gorgonzola Flank Steak Sandwiches

Gorgonzola Flank Steak Sandwiches
Serves 4

1 lb flank steak
1 glove garlic, minced
2 teaspoons olive oil
zest and juice of one lemon (you’ll use the juice for the aioli)
salt & pepper

Lemon Garlic Aioli
1/4 cup low-fat or light mayonnaise
1 clove garlic, minced
2 teaspoon rice vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
hot sauce, to taste

8 slices crusty bread
1/4 cup Gorgonzola cheese, crumbled
fresh baby spinach or arugula leaves
tomatoes, sliced

1. Season flank steak with salt and pepper.

2. Blend one clove garlic, olive oil and lemon zest in a small bowl and rub onto one side of the steak. Let it sit for up to 30 minutes, at room temperature.

3. Heat grill or grill pan over medium-high heat. Grill steaks to desired doneness (mine were about 5 minutes per side.) Remove from heat and let rest for 5 minutes before thinly slicing.

4. Meanwhile, combine all aioli ingredients (except hot sauce) in a food processor. Blend, then season with salt, pepper and hot sauce to taste.

5. (I completely missed this step, but I can imagine the melted gorgonzola would have been awesome.) Preheat the broiler. Drizzle each slice of bread with olive oil (if desired), place on a baking sheet and broil until toasted. Remove from oven and spread aioli on one side of each slice. Divide the streak and gorgonzola among 1/2 the bread slices. Return to the oven and broil until cheese melts. Divide spinach (or arugula) and tomatoes among the other 1/2 bread slices. Place the halves together to make sandwiches.

Results: Why are you still reading this? Seriously…run to the store and get the ingredients to make this tonight!

Are you ever so excited by a new recipe that you forget to actually pay attention to the recipe? That was me with this recipe. I was so ready to eat that I just ignored the recipe and started chowing down. I was half-way through my sandwich when I realized I forgot the gorgonzola. Then I realized I forgot to broil them! The sandwich was delicious without the cheese, but even better with it. (I never did get around to broiling it.) And that aioli? TO. DIE. FOR! I am so thankful that I have enough leftovers to have for a sandwich today. My *only* complaint was that the meat was very hard to chew. So if you are looking to impress your man or lady-friends by being a dainty eater, forget about it. You’ll have to rip this one apart like a dinosaur. This seriously might be the best sandwich I’ve ever had.

Recipe from Smith Bites. I did lighten down the list of ingredients and didn’t feel like I was missing a thing.

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Butternut Squash and Leek Soup

Butternut Squash and Leek Soup
serves 4 (unless it’s a main dish, then I would say it serves 2 with lunch-sized portions for leftovers)

1 tablespoon olive oil
1 tablespoon light butter
3 medium leeks, cleaned and sliced (white and light green parts only)
1 medium butternut squash, peeled and cut into 1 & 1/2-inch cubes
1 tablespoon herbes de provence (or any seasoning really, this is just what I used)
salt and pepper, to taste
2 cups vegetable stock
a good handful of fresh chives, very thinly sliced
creme fraiche (optional)

1. Heat oil and butter in a cast-iron pot over medium-high heat. Add squash and leeks and sauté (covered) for 10 minutes, stirring once, until vegetables have softened. Stir in herbes de provence, salt and pepper. Pour vegetable stock into pot. Lower heat and simmer (covered) for about 1 hour*, stirring occasionally.

2. Let soup cool for about 10 minutes. Working in batches, purée soup in a blender until smooth. You may need to add a bit more vegetable stock if your soup is too thick. Return puréed soup to pot. Stir in chives (leaving some aside for garnish) and simmer over low heat until heated through (about 5 minutes.)

*This cooking time is an estimate. I’m sure it could be finished in much less time, this is just what worked into my driving back and forth to pick up the kids from school schedule.

Garnish with a tablespoon creme fraiche and chives. Serve with crusty bread.

Results: I think this may be what heaven tastes like. Seriously. For realsies.

This recipe came from FrugalFeeding. The original recipe calls for a “large knob of butter” and “a good slug” of olive oil. Sounds pretty good, right? I lightened it down by using light butter and only a tablespoon of olive oil.

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Foil Packet Tilapia (aka Emily’s Tilapia)

Foil Packet Tilapia
serves 4

four tilapia fillets
2 lemons, thinly sliced
2 Roma tomatoes, sliced (whole grape or cherry tomatoes would work well too)
one sweet onion, sliced
bell peppers, sliced (I used green and orange)
two cloves garlic, chopped
salt & pepper to taste
1/4 cup white wine
olive oil cooking spray
8 oz angel hair pasta

1. Preheat oven to 375 degrees F. Spray four sheets of tin foil (big enough to wrap each tilapia. I imagine you could also put all the tilapia together in one packet.) with olive oil cooking spray. Divide the lemon slices between the sheets of foil. Season tilapia with salt and pepper and place tilapia on top of the lemons. Top each fillet with vegetables and sprinkle with garlic. Before sealing, pour about 1 tablespoon white wine in each packet. Seal tightly (I double-wrapped my packets, which was a good thing, because some of the liquid got out) and bake in oven for about 25-30 minutes.

2. While fish is cooking, prepare pasta.

3. Divide pasta among four dishes. Carefully transfer fish and vegetables onto pasta, being sure to pour any liquid over the pasta.

Results: Emily sent me this recipe because I had two bags of tilapia sitting in my freezer. (Yay! Only one bag to go now!) This was so simple to make and really delicious. Chris said he thought it looked like it was going to be pretty bland, but agreed that it was tasty. The liquid from the foil packets on the pasta was amazing. And the ONLY dirty dishes were the cutting board and the pasta pot! Gotta love easy clean-ups. Thank you, Emily, for sending this recipe!

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