Tilapia & Quinoa with Basil and Pine Nuts

This really isn’t a recipe, but I thought I would share anyway since it involves my new favorite side-dish QUINOA.  Maybe it will give you inspiration to try something new?!

The other night I cooked a cup of quinoa in plain water as directed on the package.  Once the quinoa was cooked and liquid was absorbed, I stirred in a small handful of chopped fresh basil and a handful of pine nuts.

I served the quinoa with sauteed tilapia (pan fried?  I don’t know what you call it but I just cooked the fillets until opaque in a non-stick pan coated with Pam spray}.  I topped the tilapia with Parmesan and more basil. You could also bake the tilapia with a Parmesan crust.

It was light and tasty!  Enjoy!

Advertisements

Foil Baked Fish with Black Beans and Corn

This was a terrific meal from just the other night.  Unfortunately, I was very disorganized while preparing and cooking it.  It took me twice as long to prep as it should have and I didn’t have a few of the ingredients, but I made do with what I could.

 

Foil Baked Fish with Black Beans and Corn

Source:  Pink Parsley (I couldn’t add a link…something about invalid URL??? I’ll try again later.)

  • 4 skinless white fish fillets (6 to 8 oz each), 1-inch thick {I used Tilapia and they were about 1/2″ thick}
  • salt and pepper
  • 4 Tbs unsalted butter, softened
  • 2 tsp minced chipotle chiles in adobo sauce
  • 1 tsp grated orange zest – I omitted
  • 2 Tbs freshly squeezed orange juice
  • 2 cloves garlic, minced
  • 1 (16-oz) can black beans, rinsed and drained
  • 2 cups corn kernels – I shamefully used a can of creamed corn
  • 1/2 red onion, minced – I used a white onion
  • 2 scallions, minced
  • 1/4 cup chopped fresh cilantro – I omitted

Adjust the oven rack to the lower-middle position and heat to 450 degrees.

Pat the fish dry with paper towels and season with salt and pepper.  Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined.  Spread butter mixture over the fish.

Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.

Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil.  Top with fish, and fold the foil over the fish, folding the edges to seal.

Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes.  Carefully open the packets and sprinkle with remaining cilantro.

Serve over rice.