Sep 9, 2009 7:18 am US/Pacific
Moroccan-Spiced Tilapia
Moroccan-Spiced Tilapia
4 5-oz. tilapia fillets
1 Tablespoon lemon juice
1 Tablespoon olive oil
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1 pinch cayenne
½ teaspoon sea salt
½ teaspoon lemon zest
1 sprig parsley, chopped
½ cup almond meal or almond flour
Preheat oven to 350 degrees. Place tilapia in baking dish large enough for fish to be arranged in a single layer. In small bowl, mix lemon juice, olive oil and garlic together. Brush mixture on tilapia. In another small bowl, mix paprika, cumin, cinnamon, turmeric, cayenne, sea salt, lemon zest and parsley together. Stir in almond meal and sprinkle evenly over the fish. Roast in oven for 12-15 minutes, until fish is opaque and flakes easily with a fork.
Serves 4
Shaved Summer Garden Vegetable Salad
1 Tablespoon lemon juice
1 clove garlic, minced
1 teaspoon champagne vinegar
1 pinch sea salt
5 basil leaves, finely chopped
3 Tablespoons olive oil
1 fennel bulb, stalks removed and halved lengthwise
1 teaspoon lemon juice
1 English cucumber, seeded
2 celery stalks, trimmed
1 carrot, peeled
3 radishes, trimmed
1 summer squash (any variety), trimmed
To make the dressing, stir together 1 Tablespoon of lemon juice, garlic, vinegar, salt, basil and olive oil in small bowl. Set aside.
Slice vegetables 1/16 inch thick with a sharp knife, mandolin or a 1mm slicing disk on a food processor. Toss the fennel with 1 teaspoon of lemon juice in a Ziploc bag and set aside for at least 15 minutes or up to 2 hours.
To serve, toss all of the shaved vegetables with the dressing and season to taste with salt and pepper, if desired.
Serves 4
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