Seafood - Measuring Cups, Optional

Pan-Fried Flounder

I don’t really get crazy with the type of fish I use in my cooking. Generally, I use tilapia (more for convenience since I can buy a frozen bag of tilapia filets) and shrimp – if you really want to count shrimp as a fish (and also because I can buy a convenient bag of frozen pre-cooked tail-off shrimp). I love salmon, but sometimes it gets a bit too fishy at home. So, I’ll leave salmon to my mom and the restaurant pros. I’m sure I’ll pick it back up sometime in the future.

Tilapia was starting to get boring. So I found this recipe for pan-fried flounder. Don’t let the name fool you. It’s not deep fried or bad for your health or anything like that, but you end up with a nice flaky, lightly browned filet that goes well with a number of veggie sides. This kind of fried won’t break your diet.

Pan-Fried Flounder Recipe

Ingredients

2 Flounder Filets

2 teaspoons Butter

1 cup of Flour sprinkled onto a dinner plate (this is enough flour for several flounder)

Salt

Pepper

Lemon wedges

Directions

Sprinkle salt and pepper onto the floured plate to make a basic seasoned flour.

Lay the flounder on the plate of flour and dust liberally on both sides. This will turn golden and crunchy later.

Melt 1 teaspoon of butter in a large frying pan.

Add the flour coated flounder.

Fry the flounder for about 5 minutes each side on medium heat until golden. Add more butter if you love butter.

Serve with lemon wedges

Serving Size: 1 Flounder filet

Nutrition Information: Cals 254. Carbs 22g. Fat 7g. Protien 24g. Sodium 93mg. Sugar 1g.

Grilled Dijon Tilapia

categories: Posts, Recipes, Seafood

I know I’m not the only one that struggles to maintain a yummy, yet healthy lifestyle. And having a food blog definitely doesn’t help. Although the holidays are really not an ideal time to get started on a diet, I figured if I didn’t start now, I’d put it off until the beginning of the year – like everyone else. Then end up miserable until Spring when – like most people – I’ll realize swimsuit season is creeping up and I still have Holiday weight to lose. It’s an endless cycle. That’s why, no matter how inconvenient it is now, I started.

For anyone that’s been on a restrictive diet (diets that don’t include sweets and carbs, the two things I love most), you know that the first few days are tough. You want to stick to the guidelines but you’re sick of salad and baked chicken with steamed broccoli – or in my case, asparagus. So, despite some limitations, I’m determined to find a way to still be able to cook delicious. I won’t divulge too much about which fad-diet I’m on as of late. I’ll wait until it actually yields results to share with everyone else. In the meantime, I can still cook meals that are just as delicious as full-fat meals and feel much better about myself and my health.

This recipe is so unbelievably easy. Serve with vegetables of choice.

Grilled Dijon Tilapia Recipe

Ingredients

2 Tilapia Filets

1 tablespoon Grey Poupon Dijon Mustard

Olive oil Spray

Directions

Heat your Panini grill, or grill pan

Spread Dijon mustard in a thin layer over both sides of the tilapia filets

Coat the grill with spray olive oil, place fish on grill. Cook until done. If you’re using a grill pan it may take a bit longer – don’t forget to flip the filets over.

Serve with veggies.

Easy Crab Parmesan Dip

categories: Appetizers, Posts, Recipes, Seafood, Snacks

A few months ago, I made a celebratory dinner of sorts which included an appetizer – Warm Crab Parmesan dip served with pita chips. Ever since then, it’s become one of my most popular dips. I don’t make it often at all because, as you’ll see from the ingredients, it’s not very heart-healthy. It’s really easy to make, and absolutely delicious. You can have it with pita chips, tortillas and even water crackers.

Since we haven’t had it in a while, and I just bought some pita chips at Safeway last weekend, I decided to make some. I’m telling you, people love this stuff – it’s perfect for a night in, or even to take along to parties.

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Easy Crab Parmesan Dip

Yield: 6 servings

Ingredients

1/3 package of crabmeat
½ cup cream cheese, softened
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup sour cream
1 garlic clove, peeled and crushed

Instructions

Preheat oven to 350 degrees.
Mix together crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic in a baking dish.
Bake uncovered for 45 minutes, or until lightly browned.

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Walnut Crusted Tilapia with Creamy Mushroom Orzo

categories: Posts, Recipes, Rice & Grains, Seafood

Monday night. You know how it is, it’s the night after the first day back to work and one day closer to Friday. Admit it, you were thinking that too.

Since I’m trying cut back on red meat, I’ve been looking for recipes that involve more chicken and fish. I just bought a bag of frozen tilapia filets which means fish is on the menu this week. Instead of making boring old baked fish, I decided to spice it up a bit.

I found this easy Walnut-Crusted Tilapia recipe on Parents Magazine online. I was then faced with another predicament, what exactly was I supposed to make with this faux exotic fish dish? That’s when I came across another easy recipe for Creamy Mushroom Orzo. A quick mental check for the ingredients at home, check and check. I’ll admit, I was a little worried about the outcome. The tilapia, however, was indeed easy and amazing. The orzo was just right.

Walnut-Crusted Tilapia

Ingredients

1/4 cup Walnuts, chopped

1 tablespoon Light Mayonnaise

1 tablespoon Dijon Mustard

4 Tilapia Filets (about 6 ounces each)

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

Directions

Preheat oven to 425 degrees F, Coat a baking sheet with nonstick cooking spray.

In a small skillet over medium-high heat, toast 1/4 cup walnuts for 5 minutes.

In a separate bowl, stir together mayonnaise and 1 tablespoon of the mustard.

Finely chop remaining 1/2 cup walnuts.

Brush tilapia with mustard mixture, then sprinkle with 1/2 teaspoon basil and 1/8 teaspoon each salt and pepper. Press 2 tablespoons chopped walnuts onto one side of each fillet.

Place tilapia, walnut-side up, on baking sheet; bake at 425 degrees F for 15 minutes or until fish flakes easily.

Creamy Mushroom Orzo

Ingredients

1 cup Orzo

2 cups Low Sodium Chicken Broth

8 ounce package of Sliced Button Mushrooms

3 ounce Cream Cheese

1 tablespoon Butter

1/2 clove Garlic

Fresh Thyme Sprigs (I used dried Thyme)

Directions

Melt butter in pan on med-high heat

Crush & mince garlic. Toss garlic and thyme sprigs in pan to sauté. Stir for about 60 seconds to open up the flavors

Add mushrooms, and lightly sauté

Add chicken broth and orzo. Simmer until al dente

Fold in the cream cheese, until it is melted into the orzo