Glens Falls Gourmet

Light & Tasty Tilapia, Grilled Zucchini Skewers And Herbacious Rice Pilaf

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talapia-rice-zuccini.jpgThis is a light and flavorful meal that is quite easy to make. I used tilapia because the price was right this week. Any similar filet will do just as well.  

When I first started cooking, I had a terrible time making rice. I'm not sure why that was, but it just never came out right. I finally have a technique down that works great! I can't remember the last time I messed up the rice. Let me know if it works for you!

Ingredients: basics.jpg
1 lb tilapia
1 cup or so of flour
2 small zucchini
2 small summer squash
4 skewers
1 cup of white rice
4 cups of stock (I use chicken or seafood)
1 splash of white wine
* All the usual suspects: Onion, garlic, olive oil, butter, lemon, fresh parsley & thyme, salt and pepper.

Rice: 
rice-start.jpgAdd 1 tbsp. of butter & 1 tbsp. of olive oil to a sauce pot and turn heat to medium/low add
a couple of cloves of minced garlic and about 1/2 cup of minced onion. You just want them to soften. Add a handful of fresh chopped herbs, salt & pepper. Turn up the heat and toss in the rice. Stir constantly for a few minutes. The rice will appear to turn a little whiter. Add 2 cups of the stock. Bring to a boil, stir, turn the heat to low and cover. Set the timer for 20 minutes. Give it a stir after the first 10 and re-cover. Once the rice is cooked, place the pot the oven on warm for about 5 or 10 minutes.

Zucchini: zucchini.jpg
  • Soak skewers in water
  • Slice zucchini & squash into thick pieces
  • Toss in a bowl w/ salt, pepper, garlic & herbs.
  • Load up the skewers
  • Grill for a few minutes on each side.

Fish:
Add about a half a stick of butter to your pan and turn on medium/high heat. In a bowl, add salt, pepper and 
fish-flour.jpg
some fresh herbs to the flour. Season the fish as well. 

  • Dredge the fish in the flour and place in the pan
  • Saute just long enough to brown each side
  • Remove seafood and set aside
  • Deglaze the pan with a splash of white wine
  • Toss in a handful of herbs, couple of cloves of minced garlic and slowly begin adding in the 2 cups of stock. Cook down until the sauce has thickened.
  • Add the fish back in, turn down to low and cover.

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anabolic cooking from anabolic cooking on September 24, 2013 8:41 AM

Glens Falls Gourmet: Light & Tasty Tilapia! Read More

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Glens Falls Gourmet Bloggers:


Deb Castellucci is happy to share food related tips & tricks, recipes, favorite restaurants and ideas for entertaining and more! I'm happy to share what I have learned over the years and look forward to learning more from my Glens Falls neighbors! I grew up in the Glens Falls area and I know that there are tons of fellow foodies out there who would love to share what they know too! Feel free to contact me here or like us our Glens Falls Gourmet Facebook page to see daily posts!

Mary Longley Beside cooking being my middle name, most people call me Mary. My cooking experience started out of necessity, and with lots of successes and not so successful gourmet delights, I learned to be a little creative with some foods and found things that stay consistently on my list. Spending time in the kitchen is therapy for me and entertaining to share the successes. I look forward to sharing some of my creativity with everyone.

Amberly Rundell Hey foodies! My name is Amberly and I'm absolutely thrilled to be a part of this blog. One of my greatest passions is trying different foods from around the world - from Asian to Indian, to Thai and Mexican, I love it all! My recent travels have opened up my palette to whole new world of tastes, spices and aromas and I'm so excited to share them with you all. Im also a huge wine enthusiast. I love to cook with wine. (And sometimes, I even add it to my food!) I welcome you to add little "spice" to your life. Explore our blog for some of the best recipes and wines from all over the globe!