Getting Healthy in an Affordably Delicious Way

Welcome to The Newlywed Chef! My goal and desire will always be healthy and budget-wise cooking. If you aren't a follower yet, please become one! Always feel free to e-mail me recipes that sound good to you, and I will cook them! Or, e-mail some family favorite that you want posted for others to try, and I can do that as well, as long as its healthy, AND budget-friendly.

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Tuesday, January 19, 2010

Under the Sea: Blackened Tilapia over Jerk Rice with Lemony-Dill Green Beans!

Can you say that whole Title without taking a breath? I should have consolidated, but oh well! This weekend at Kroger, they were having a huge sale on Tilapia. We got 2 filets for only like $3.50. DO YOU BELIEVE THAT? Nick requested that I blacken the filets. I have never blackened fresh fish. Thats one of those things I order off of a menu and never consider making myself. In an effort to please my new husband, I took the challenge!

Blackened Tilapia

2 tilapia filets
1/2 lemon, juiced
1 T Olive Oil
1.5 T smoked paprika (I used regular)
1/2 t salt
1/2 T onion powder
1/2 t ground black pepper
1/2 t cayenne pepper (red pepper)
1/2 t dried ground thyme
1/2 t dried oregano
1/4 t garlic powder

Get your fish out. I layed mine on ceran wrap, but if you aren't a germ freak, just lay them on the countertop. Mix all SPICES together. SPICES ONLY!

Rub spice mixture into both sides of fish so that they are coated. You should see NO WHITE! Allow them to sit out 15 minutes before cooking. THIS IS AN IMPORTANT STEP! DON'T SKIP IT!

Heat oil over medium-high heat until oil is almost smoking out of the pan. Place the fish in the pan and cook 2 -3 minutes, flip them, and continue to cook 2-3 minutes, or until cooked to 135 degrees by a meat thermometer. Remove immediately and juice the lemon over them.

Is your mouth watering yet? Serve over Jerk-Rice

Jerk Rice (Made up by ME)

1 cup brown rice
3 cups water
1 tsp chicken bouillon (or just use 1 cup chicken stock and less water)
1 tsp jerk seasoning
1/2 tsp thyme
1/2 tsp oregano
1 t oil

Cook rice in oil along with thyme, oregano, and jerk seasoning. After toasting about 5 minutes, add water (Or chicken broth), and chicken bouillon cubes. Bring to a rolling boil, then reduce heat, and simmer about 40 minutes. Monitor water, you may need to add water if the rice absorbs all the liquid too quickly.

And now for the beans!

Lemony-Dill Green Beans:

1 bag (24 oz) Frozen Green Beans (or the equivalent of fresh)
1/2 cup dry roasted and slivered almonds
1/2 lemon, juiced (the half remaining from the fish dish)
3 sprigs of fresh dill, chopped
1 clove of garlic, minced

First, cook your beans. I cover my skillet and heat the frozen ones 7-10 minutes. Remove them from the heat, and set aside

Add oil to the skillet. Cook toasted almonds, garlic, and dill. (You may need to toast yours BEFORE this step if you buy them plain which I DO!)

Add beans back into the skillet, pour lemon juice in, and mix well. They are ready to serve!

Enjoy all of these recipes together, or completely separate! We had no leftovers, as usual!

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