CURRY – GINGER TILAPIA WITH ONION / SQUASH CASSEROLE / GREEN BEANS WITH WALNUTS

Note:  You may substitute deveined, tail-off shrimp for the tilapia.

 

–2 tilapia (medium)

–curry

–ginger

–cayenne pepper

–clam juice

–onion (1 medium, divided)

–lemon juice

–fine plain breadcrumbs (boxed)

–olive oil

–salt and pepper

–squash (4 small, fresh)

–Bac’n pieces

–green beans (frozen)

–walnuts

 

1 – Slice half an onion and place in bottom of covered baking dish.  Add one-quarter cup of clam juice.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place the tilapia in a plastic bag.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Place in the baking dish with the clam juice.  Season the tilapia, on top, with the curry, ginger, cayenne pepper, and a little more olive oil.  Set aside.

3 – Slice the squash and one-half onion.  Place in covered baking dish in layers, adding Bac’n pieces, salt, pepper, breadcrumbs, and olive oil to each layer.  Cook in the microwave on high for 4 minutes.

4 – Add two handfuls of green beans to a covered baking dish.  Top with salt, pepper, olive oil, and a handful of walnuts.  Cook on high in the microwave for 4 minutes.

5 – Cook the tilapia for 6 minutes on high in the microwave.

6 – Serve the dinner hot.

–tilapia adapted from White House Chef Cookbook; squash and green beans original. 

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