Hello!

Happy New Year! Here’s a recipe you can make if your New Year’s resolution was to eat healthier. Who says you can’t grill during the winter? I made this after we got back from our holiday vacation. It was a great way to start 2009!

Enjoy!

GRILLED TILAPIA WITH SPINACH AND CHERRY TOMATOES

Ingredients
4 tilapia fillets, about 6 ounces each
2-1/2 tsp. olive oil
1 scallion, minced
1 lb. fresh spinach, stemmed and washed
2 cups cherry tomatoes

Prepare grill (high heat). Brush fish with 1 tsp. oil. Season with salt and pepper to taste. Grill fish about 2-3 minutes per side, until cooked through.

Meanwhile, heat 1-1/2 tsp. oil in a heavy nonstick skillet over high heat. Stir in scallions and sauté 2 minutes. Add spinach and sauté about 3 minutes, until wilted. Season with salt and pepper to taste. Transfer spinach to a platter and keep warm. Sauté tomatoes 2 minutes in same skillet over high heat, until they start to burst or their skins look wrinkly. Season with salt and pepper Serve fish on top of spinach on platter with tomatoes.

Bon Appetit!!

Sincerely,

Lauren Kase
Hillman’s Helpings

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So this recipe actually called for Snapper, and it required getting out the grill pan for the fish. I was lazy last night (and couldn’t find snapper) so I just used Tilapia and sauteed the fillets in a non-stick pan. It was really good!

Serves 4
Ingredients
1 1/2 cups uncooked orzo (rice-shaped pasta)
Cooking spray
4 (6-ounce) tilapia fillets
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/2 tablespoons minced shallots
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons orange juice
1 teaspoon Dijon mustard
2 1/2 tablespoons extravirgin olive oil
Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.

Heat a grill pan (or saute pan) over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3-4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, parsley, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk. Drizzle the shallot mixture over pasta; toss well to coat.

Hello!

Today’s recipe includes a sauce that can be put over almost anything – chicken, seafood, fish, veal, etc. I call it a faux puttanesca because it incorporates some, but not all flavors of a traditional puttanesca sauce. Anchovies, capers and hot peppers are all part of what Americans know as “puttanesca.” This sauce simply incorporated items from my fridge and pantry, but can be made with the above ingredients if desired.

While I’m not eating today for religious reasons, I’m dreaming about this yummy dinner I concocted on Monday evening.

Enjoy!

TILAPIA WITH FAUX PUTTANESCA SAUCE
Serves 2

Season two tilapia fillets with salt and pepper. Preheat a skillet over medium-high heat and add 2 tsp. extra virgin olive oil. Cook for 3-4 minutes on both sides, or until cooked through. Remove the fish from the pan.

Add 1 tsp. extra virgin olive oil and 1 clove chopped garlic to the pan. Sauté for 1 minute. Add ¼ cup white wine, ¼ cup chicken stock, ½ cup diced tomatoes and a handful of sliced kalamata olives to the pan. Bring the mixture to a boil and reduce until about ½ of the liquid has evaporated (a few minutes). Add salt and pepper to taste. Lastly, add a few leaves of chopped basil and remove from the heat.

Serve the sauce over the fish.

Bon Appetit!

Sincerely,

Lauren Kase
Hillman’s Helpings

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

I used regular tilapia for this recipe and it came out really well! Its so easy and quick for a summer night.

Enjoy!

Polenta:
4 cups fat-free milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup (1 1/2 ounces) grated Parmesan cheese

Fish:
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
Cooking spray

To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.

To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

I’ve really been on this latin, carribbean kick lately! Maybe it’s becuase I’m trying to psych myself up for my Jamaican honeymoon in a few weeks. Anyway, I made the recipe below and it was just amazing. Mr. Hillman’s Helpings said “you could pay $30 for something like that in a restaurant!” I couldnt find snapper at the store so I used tilapia. Enjoy!

Ingredients

Puree:
2 teaspoons canola oil
1/4 cup minced shallots
1 garlic clove, minced
3/4 cup thinly sliced banana (about 1 banana)
1 cup canned black beans, rinsed and drained
1/2 cup organic vegetable broth (such as Swanson Certified Organic), divided
1 tablespoon fresh lime juice
1 1/2 teaspoons ground cumin
1/4 teaspoon salt

Snapper:
1 cup shredded carrot (about 1 carrot)
1 cup light coconut milk
2 teaspoons chili powder
1/4 teaspoon salt
2 jalapeños, minced
4 (6-ounce) red snapper fillets, skinned

Preparation
To prepare puree, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 2 minutes or until tender, stirring occasionally. Add banana; cook 2 minutes, stirring occasionally. Stir in beans, 1/4 cup broth, juice, cumin, and 1/4 teaspoon salt; cover and simmer 5 minutes or until all liquid is absorbed. Place banana mixture and remaining 1/4 cup broth in a food processor; process until smooth.

To prepare snapper, combine carrot, milk, chili powder, 1/4 teaspoon salt, and jalapeños in a large nonstick skillet over medium-high heat; bring to a simmer. Add fish to pan; cover and simmer 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

This one was so yummy. It took no time. I served it with sauteed spinach and a salad. Enjoy!

2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil (I used avocado oil)

Cooking Directions

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.