Skip to main content

Spicy Lime Tilapia

I hate fish. Keith likes it, Mairi loves it, when we have it, it's always grilled, or baked, that's about all I can do with it or WANT to do with it.

But this was on the menu so I made it, and Keith liked it the first time around but hated the leftovers, so take that for what it's worth LOL

Spicy Lime Tilapia

Directions

1.
To make chili oil, combine the olive oil and the red-pepper flakes in a small bowl and microwave it on high for 30 seconds. Set it aside. For each serving, lay an 18-inch length of aluminum foil flat on a work surface and arrange half the spinach and six asparagus tips in the center. Place a fillet on top, and top the fillet with half the scallion pieces, half the chili oil, and the juice from a lime quarter. Season with a pinch of salt and pepper. Fold the foil up and over the food, crimping the edges closed and creasing the sides to form a tent. Bake in a 450°F oven for 10 to 12 minutes. Makes 2 servings
Click here to find out more!






Nutritional Facts per serving

CALORIES177.7 CAL

FAT7.9 G

SATURATED FAT1.5 G

CHOLESTEROL55.2 MG

SODIUM227.4 MG

CARBOHYDRATES5.8 G

TOTAL SUGARS1 G

DIETARY FIBER2.2 G

PROTEIN22.5 G

Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Wing Dip

Seems like there's many varieties and ways to make this-this is what I do, and Keith loves it-I think it's pretty good too, but I can only eat so much of it, it's kinda greasy and I don't know...good but I like it in a buffet eating it with a LOT of other stuff, not as a main course or anything. Keith disagrees :) Thanks to BETH for introducing us to this magical dip LOL Chicken Wing Dip 2 (8 ounce) packages cream cheese, softened 3/4 cup wing sauce of your choice (we use Frank's) 1 cup bleu cheese 2 cups diced cooked chicken 1 cup shredded Cheddar cheese preheat the oven to 350 In a medium bowl, stir together the cream cheese and sauce until well blended. Mix in the bleu cheese, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.
5 comments
Nom Nom Nom

Buffalo Chicken Chili Mac

This was a staple when pregnant with Eli. It's a Rachel Ray recipe that Krysten intro'd me too, THANK YOU. So, so much. Buffalo Chicken Chili Mac 2 tablespoons extra-virgin olive oil (EVOO) 2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits *note, I use precooked Wegman's frozen grilled chicken breasts, so that cuts down on work LOL* 1 large onion, chopped (I use like 4 onions b/c we love them so very, very much) 5 large cloves garlic, finely chopped or grated 1 tablespoon smoked paprika(i used regular if I don't have smoked, I also sometimes use 1T all seasons salt, that's my FAVE way!) 1 bay leaf Salt and freshly ground black pepper 2 cups chicken stock 1/4 to 1/2 cup hot sauce/buffalo wing sauce, depending on how hot you like it 1 15-ounce can crushed tomatoes 1 pound whole wheat elbow macaroni(i use any fusilli) 1/2 cup pepper jack cheese 1/2 cup blue cheese Preheat broiler and place a large pot of salted water ov...
4 comments
Nom Nom Nom

Product Review

Keith and I made a pact awhile ago to try new things. Every week we attempt to try one new thing we have previously never had, or been scared to try or whatever. And it's been awesome, we've been enjoying so many things that we've been missing out on, and Mairi of course loves anything LOL so she benefits from it as well. A few weeks ago while grocery shopping, I spotted this jar of Tikka Masala. I was like, hmm, that looks good and healthy and nice to have for the times I don't want to cook or whatever. I grabbed it, bought and promptly threw it in the back of my cupboard. Keith busted it out tonight, and made a FABULOUS chicken and quinoa dish (we are obsessed with quinoa, did you know it's like BREASTMILK? and you all know how i feel about that :P It's a complete protein with an essential amino acid balance close to breastmilk!) and wow. Now I want to make it, and so shortly I'll be trying out a recipe for it, but in the meantime, if you come across this...
2 comments
Nom Nom Nom