SPICY ZUPPE DI PESCE [ITALIAN BOUILLABAISSE] WITH TILAPIA FILLETS – SHRIMP – VINE-RIPENED TOMATOES – VIDALIA ONION – BASIL – OREGANO – BAY LEAVES –  CAYENNE – MINCED GARLIC – CLAM JUICE – WHITE WINE

For 4:

–tilapia (fillets, 2)

–shrimp (about 12, medium)

–tomatoes (3, medium, chopped, chilled)

–Vidalia onion (1, sliced)

–basil, oregano (dried, 1 teaspoon each)

–bay leaves (3, dried)

–minced garlic (bottled, 1 tablespoon)

–clam juice (one-quarter cup)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon)

1 – Place the chilled tomatoes, onion, minced garlic, basil, oregano, cayenne pepper, clam juice, white wine, with a few drops of olive oil, in a covered baking dish.  Season with salt and pepper.  Microwave on high for 12 minutes if all ingredients are cold (less if not).  For the last six minutes, check the microwave to be certain that the white wine has not bubbled up.

2 – Place the tilapia on top.  Sprinkle with one-quarter teaspoon of basil and oregano.  Season with salt and pepper, and about one-eighth teaspoon of cayenne pepper.  Finish with a few drops of olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  Add the shrimp, and microwave for 3 minutes more. 

4 – Serve the soup in bowls.  Let it cool for 5 minutes before serving.

–zuppe di pesce adapted from Southern Seafood Sampler.

A Simple Dinner:  TILAPIA WITH CAPERS & HERBS

–tilapia (size of 3 decks of cards, one-half pound)

–capers (a dozen)

–paprika

–oregano

–garlic powder

–lemon juice

–salt and pepper

–olive oil

1 – Place the tilapia in a covered baking dish.  Add a little water.  Drench with lemon juice.  Season with paprika, oregano, garlic powder, salt, pepper, and olive oil.  Add capers on top.

2 – Cook the tilapia for 4 and one-half minutes in the microwave on high.

3 – Serve the tilapia hot.  I also served broccoli and quinoa, which can be found in the search box on this blog.

–tilapia from Taste of Home web site.

SPICY CREOLE TILAPIA / TUSCAN EGGPLANT APPETIZER

–tilapia (2 fillets, medium)

–cayenne pepper

–Creole seasoning (boxed)

–Worcestershire sauce

–chicken broth

–oregano

–onion bits

–parsley

–eggplant (1, medium)

–basil, oregano, garlic powder

–salt and pepper

–onion (chopped, one-half, medium)

–olive oil

–Parmesan cheese

–Italian seasoning breadcrumbs

–tomato (1, medium)

–crackers

 

1 – Prepare the eggplant ahead of time, so that it will cool.  Wash the skin of the eggplant, and puncture with a fork all around.  Microwave on a plate for 5 minutes on one side; then turn over for 5 minutes more.  Cool in microwave or the refrigerator.  When the eggplant is cool, cut off the stalk, and then cut open lengthwise.  Rake the inside onto a cutting board.  Cut two ways, and then place the eggplant flesh in a mixing bowl.  Finely chop the onion, and chop the tomato.  Place in the bowl.  Season with basil, oregano, garlic powder, salt, pepper, olive oil.  Add one-fourth cup of breadcrumbs, and one-fourth cup of Parmesan cheese.  Stir well.  Keep in refrigerator until serving time.

2 – Place the tilapia in a covered baking dish.  Season with Creole seasoning, parsley, cayenne pepper, oregano, salt, pepper, onion bits, and olive oil.  Add chicken broth just to cover.  Sprinkle Worcestershire sauce over the whole.  Cook for 4 minutes in the microwave on high.

3 – Serve the eggplant appetizer with crackers while the tilapia is cooking.  Serve the appetizer cold and the tilapia hot.

–eggplant adapted from allrecipes.com; tilapia adapted from The Commander’s Palace New Orleans Cookbook.

TILAPIA WITH POTATOES, MUSHROOMS, & ONIONS / BROCCOLI

–2 medium tilapia

–1 medium potato

–4 small mushrooms

–onion (one-half)

–bay leaves (3)

–plain fine breadcrumbs

–olive oil

–salt and pepper

–clam juice

–white wine (cooking wine is fine)

–broccoli

 

1 – Cut potato into 1 – inch pieces.  Add a little clam juice and white wine to a covered baking dish, to equal 1 inch liquid.  Season with salt, pepper, and olive oil.  Add potato to the dish.  Cook on high in microwave for 10 minutes, being sure that liquid does not boil out.  After 10 minutes, add chopped onion and mushrooms (halved) to the dish.  Cook for another 5 minutes.  Remove from oven, and nestle tilapia in the vegetables.  Season with salt, pepper, bay leaves, and olive oil.  Sprinkle breadcrumbs on top of the tilapia.  Set aside.

2 – Prepare 1 head of broccoli.  Place in covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in microwave on high.

3 – Cook tilapia and vegetables on high for 5 minutes in the microwave.

4 – Serve the dinner hot.

–tilapia adapted from The Best of French Cooking; broccoli original.

OREGANO TILAPIA WITH CRUSHED CROUTONS / GREEN SALAD WITH CAPERS, TOMATO, FETA, ONION, & WALNUTS

–2 medium tilapia

–croutons (seasoned, packaged)

–oregano (fresh if possible)

–olive oil

–salt and pepper

–salad greens

–capers

–tomato (1 fresh, medium)

–onion (one-half, medium)

–feta cheese (half a package of crumbled)

–walnuts (handful)

 

1 – Place the tilapia in a plastic bag.  Season with salt, pepper, oregano, and olive oil.  Place a generous portion of croutons in a separate plastic bag.  Crush against the kitchen counter with your fist.  Then pour the crushed croutons in the bag with the tilapia.  Shake well.  Place the tilapia in a covered baking dish with a little water.  Pour any remaining croutons over the top.  Cook in the microwave on high for 5 minutes.

2 – Place 2 handfuls of salad greens in a mixing bowl.  Chop the tomato and onion, and place in the bowl.  Add the feta, walnuts, and about 2 dozen capers.  Pour some of the caper juice into the salad.  Salt and pepper the salad.  Add olive oil to taste.  Stir well.

3 – Serve the hot tilapia with the cold salad on the side.

–recipes original.

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. 

BASIL – OREGANO TILAPIA WITH TOMATO SAUCE / ZUCCHINI

–2 tilapia (medium fillets)

–basil, oregano, parsley (fresh if possible)

–onion (one-half, medium)

–garlic powder

–diced tomatoes (half a can)

–red wine (cooking wine is fine)

–olive oil

–salt and pepper

–zucchini

 

1 – Slice onion and place in covered baking dish.  Add a little water, salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  When finished, add tomatoes and one-quarter cup of red wine to the dish.  Place the tilapia on top.  Season with basil, oregano, parsley, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Peel and slice zucchini in quarter-inch pieces.  Place in covered baking dish.  Season with salt, pepper, and olive oil.  Cook for 3 minutes on high in the microwave.

3 – Cook the tilapia for 9 minutes on high in the microwave.  Check from time to time to be sure that the sauce is not boiling up.  If it is, cook on 50 percent power for double the remaining time.

4 – Serve the dinner hot.  I added a cold green salad.

–recipes original.

A Simple Dinner:  PARSLEYED TILAPIA WITH LEMON, WHITE WINE, GARLIC, & ONION / LENTILS WITH FAUX BACON / GREEN BEANS WITH ALMONDS

–2 medium tilapia

–lemon juice

–white wine (cooking wine is fine)

–garlic powder

–lemon pepper (bottled)

–parsley (fresh if possible)

–onion bits (bottled)

–lentils (dried)

–Bac’n pieces (soy bacon)

–olive oil

–salt and pepper

–green beans (frozen)

–almonds

 

1 – Place two-thirds cup of lentils in a slow cooker.  Add 3 cups of water, and season with onion bits, salt, pepper, Bac’n pieces, and olive oil.  Cook for 6 hours only on low in slow cooker (or 3 hours on fast).  When finished, turn dial to “warm” to preserve heat.

2 – Place tilapia in a deep, covered baking dish.  Drench with lemon juice.  Add one-third cup of white wine.  Season with garlic, onion bits, lemon pepper, salt, pepper, parsley, and olive oil.  Set aside.

3 – Place 2 handfuls of green beans in a covered baking dish.  Season with salt, pepper, and olive oil.  Add 2 handful of almonds.  Cook on high in the microwave for 5 minutes.

4 – Cook tilapia on high for 6 minutes.

5 – Serve the dinner hot.

–recipes original.

PAPRIKA TILAPIA WITH WHITE WINE & SHERRY / GREEN SALAD WITH STRAWBERRIES, FETA, & WALNUTS / GARLIC ZUCCHINI WITH ONION

–tilapia (2 medium)

–white wine and sherry (cooking variety us fine)

–paprika

–cream or milk (dairy, soy, or almond, plain)

–plain fine breadcrumbs

–parsley (fresh if possible)

–salt and pepper

–olive oil

–salad greens

–strawberries (fresh, 4 or 5)

–feta cheese

–walnuts (toasted)

–salad dressing of your choice

–onion (1, divided)

–zucchini (1 large)

–garlic powder

 

1 – Place the tilapia in a plastic bag.  Season with olive oil, salt, and pepper.  Add one-third cup of breadcrumbs to the bag.  Shake well.  Place the tilapia in a covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of sherry.  Sprinkle the tilapia with paprika and parsley.  Set aside.

2 – Peel and slice a zucchini into one-fourth inch slices.  Chop one-half of an onion.  Place the zucchini and onion in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high in the microwave for 4 minutes.

3 – Add sliced strawberries, one-half cup of feta cheese, and a handful of walnuts to half a package of salad greens, in a mixing bowl.  Season with salt and pepper.  Add your favorite salad dressing, just to coat.   Transfer to a serving bowl.

4 – Place one-third cup of cream or milk in a microwaveable dish.  Cook on high in the microwave for 1 minute.  Set aside.

5 – Cook the tilapia on high for 6 minutes.  When finished, pour the cream or milk over the whole.

6 – Serve the tilapia and zucchini hot, and the salad cold.

–tilapia adapted from White House Chef Cookbook; zucchini adapted from a hotel dining hall in Rome, Italy; salad original.

TILAPIA WITH TOASTED PECANS AND CREOLE MEUNIERE SAUCE / QUINOA / SPINACH / TOMATO – AVOCADO SALAD

–tilapia (2 medium)

–pecans (1 small package)

–lemon juice

–Worcestershire sauce

–white wine

–Creole seasoning

–parsley (fresh if possible)

–fine breadcrumbs (boxed)

–olive oil

–salt and pepper

–quinoa

–chicken broth (non-fat, low sodium)

–spinach (fresh, packaged)

–tomato

–avocado (one-half)

–basil (fresh if possible)

 

1 – Spread pecans on a microwaveable plate.  Microwave for 1 minute.  Stir.  Then microwave for 1 minute more.  Set aside.

2 – Place tilapia in plastic bag.  Season with salt, pepper, and olive oil.  Shake with one-third cup of fine breadcrumbs.  Set aside.

3 – Place one-quarter cup of white wine in covered baking dish.  Season with 2 tablespoons of Worcestershire sauce and 2 tablespoons of lemon juice.  Place the tilapia in this sauce.  Sprinkle with Creole seasoning and parsley.  Dump pecans on top.  Set aside.

4 – Measure two-thirds cup of quinoa into wide-mouthed, covered baking dish.  Add one and one-third cup of chicken broth.  Season with a tablespoon of olive oil.  Cook on high in microwave for 6 minutes; then cook on 50 percent power for 9 minutes.  Set aside.  Keep covered to preserve warmth.

5 – Dump package of spinach into large, covered baking dish.  Add one inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 5 minutes.

6 – Chop a medium tomato and half an avocado.  Place in mixing bowl.  Season with basil and olive oil.  Gently fold together.  Transfer to serving bowl.

7 – Cook the tilapia on high for 8 minutes.

8 – Serve the tilapia, quinoa, and spinach hot, and the tomato – avocado salad cold.

–tilapia adapted from Commander’s Palace, New Orleans, Louisiana; remainder of meal original.