It was a very quiet day here in Lake Woebegone By-The-Sea. It threatened to rain all day, but never did. I got the yard work done, and pretty much vegged out the rest of the day.
So, as I’m wont to do when there’s not a lot else to write about … let me tell you what I did for dinner. Yep, its a recipe night.
Tonight’s special was lemon pepper tilapia with mushrooms, spinach, and tomatoes.
The tilapia fillets were kinda small today, according to the fishmonger at Publix. So I took two, which came in at under a half pound, You’ll need:
1/4 cup gravy flour
A pinch of kosher salt
Lemon/Pepper seasoning. I didn’t make my own for a change.
Add the salt to the flour on a paper plate. Rinse and dry the fish, and dredge it in the flour, shaking off the excess.
In a medium skillet, heat 1T olive oil and 1t butter until the butter just browns. Sprinkle some lemon pepper seasoning on the fish, and place that side down in the hot oil. Sprinkle more on the side that’s now up.
Cook the fish until it’s golden brown (and delicious) on both sides … 5-7 minutes per side, turning once. Overdone tilapia won’t hold up to turning or plating, so watch it carefully.
For the topping, you’ll need:
Two baby bella mushrooms, sliced.
1/2 cup baby spinach.
1/4 cup diced tomatoes, drained.
1/2t garlic powder or 1 clove minced garlic.
Pinch of Kosher Salt
Heat 1T olive oil in a medium skillet over medium heat. Add the mushrooms, garlic, and the kosher salt. Saute until the mushrooms are slightly dark. Add the tomatoes and heat through. Add the spinach and saute until wilted, Add the cheese to bring it all together. Spoon over the fish. Serve with steamed green beans or asparagus. Deeeelightful.
That’s about all I’ve got tonight. I wish there was some deep insight into some topic of importance, but I’m just not thinking that much this weekend. So, we blog about food. That’s not so bad, is it?