Hello!

So as you might know, I like to plan my weekly meals out each Sunday before I go grocery shopping. On Monday night I’d planned to make a new recipe with fresh tilapia I’d bought at the store.

Unfortunately, I was a little under the weather Monday night and I tasked Mr. Hillman’s Helpings with putting together this simple dish which required many steps. He could have chosen to order in Chinese or make me an omelet, but he was up to the challenge and pulled off this simple and elegant dish with ease. (It actually turned out great!) Who ever said that men are lost in the kitchen?

Enjoy!

LEMON AND BROWN BUTTER TILAPIA FILLETS WITH SEARED GRAPE TOMATOES – Adapted from Rachael Ray

Serves 2

Preheat a large skillet over high heat with 2 tbs. extra virgin olive oil. Add one pint of grape tomatoes and let them sear for 2 minutes without moving them. Add ¼ cup chopped parsley and season with salt and pepper, then cook for 1-2 more minutes or until all of the tomatoes start to burst. Remove them from the pan to a plate a cover to keep warm.

Wipe out the skillet and return to the stove over medium heat. Season two fillets of tilapia (or sole or flounder) with salt and pepper and then dredge in flour. Add 2 tsp. olive oil to the skillet. When the oil is hot, add the fish to the skillet and cook 4-5 minutes on each side or until cooked through. Once the fish has cooked, transfer to a plate and keep warm.

Wipe the skillet clean again and melt 2 tbs. butter in the pan. Keep your eye on the butter and wait until it turns brown (it will smell nutty). Add the juice of a half a lemon and ¼ cup chopped parsley. Stir to combine.

Pour the butter over the fish and then top with the seared tomatoes.

Bon Appetit!

Sincerely,

Lauren Kase
Hillman’s Helpings

Advertisements