Thursday, February 28, 2013
Our favorite new fish... Talapia
This is a recipe so easy my husband can make it and if you know my husband you know that's saying something.I highly recommend making the polenta and the snap peas before cooking the fish since it cooks quickly.
1 large skinless Talapia filet per person ( these can come out a little small so we will sometimes get 3 filets for the two of us)
lemon olive oil
Extra Virgin Olive oil ( around a Tablespoon)
around a Tablespoon of chopped fresh thyme
salt and pepper
A little fresh lemon juice
Sugar Snap peas ends picked off ( enough for 2 people)
1 Tablespoon of butter
Polenta from here.
For the Snap peas:
Bring a pot of water to a boil
Once the water is boiling throw the peas in and blanch for 2-3 minutes. Pour into a colander once the water is drained, put immediately back into the now empty pot, throw in the tablespoon of butter and toss it all about until the peas are coated . Sprinkle with salt. Cover and set aside.
For the Fish:
Rub the fish down on both sides with the lemon olive oil, I just use my fingers but you could use a brush. Then sprinkle on both sides with the thyme, salt, and pepper.
Pour the EVOO into a high sided sauce pan and let the oil heat up. If you want you can add a little bit of the lemon olive oil to this mix. Once the oil is starting to shimmer, place the fish in the pan. cook on one side until there is almost no pink left to the fish and you can see browning around the edges of the cooking side. Then flip and cook for another 3 minutes. Once you've plated the fish I like to add a generous squeeze of lemon.