2 New Fishy Recipes!

This post comes with TWO THREE more recipes! 

My latest dinner obsession has been fish. Specifically, tilapia. I just love it and can't get enough of it...especially with rice and a nice salad on the side. I've Pinned a ton of fish recipes on my "Something Fishy...and Delicious" board lately, I just never seem to have any of the fish in my house except tilapia because I love it. So, I was craving it last night but wanted something different than my classic lemon-y tilapia I usually prepare.

First, my classic recipe...

LEMON-PEPPERCORN TILAPIA

INGREDIENTS

1 cup low-sodium Chicken Broth

1/4 cup lemon juice (I, personally, think fresh lemon juice tastes the best)

1 1/2 tsp drained, brine-packed green peppercorns, lightly crushed

1 tsp butter

1 tsp olive oil

2 (6 oz each) tilapia fillets

1/4 cup flour

2 tsp butter

Lemon wedges for squeezing are optional (but are a must-have for me!)

DIRECTIONS

Combine broth, lemon juice, peppercorns. Set aside.

Melt 1 tsp butter with oil in nonstick skillet on low heat

Sprinkle salt and pepper over tilapia, if desired, then cover in flour. Sheke off excess flour. 

Turn stove to medium heat; once butter is golden brown add fillets. Saute 3-5 minutes on each side until fish is flaky. Remove from pan.

Add broth mixture from first step to the pan and scrape loose any browned bits from the pan. Bring to a boil; reduce to about 1/2 cup (should take about 5 min or less). Remove from heat; add 2 tsp butter and whisk well. Serve fish over rice; serve sauce over fish and rice. Squeeze lemon wedges on top, if desired. 

Delicious!!!

My second recipe that I just made for the first time was delicious, too! I think I still prefer the classic "lemon-y" taste of the first recipe, but this one was amazing, nonetheless...and it's from the webpage of one of my favorite chefs - Rachael Ray! Although, I have to admit...I made quite a few of my own tweaks to the recipe...I will post the original first then comment on my changes. 

PARMESAN-CRUSTED TILAPIA

(VIA RACHAEL RAY)

INGREDIENTS

3/4 cup Parmesan cheese

2 tsp Paprika

1 Tbsp chopped, flat-leaf parsley

4 Tilapia fillets

1 lemon, cut into wedges

DIRECTIONS

Preheat oven to 400 degrees.

Combine cheese, paprika, parsley, salt and pepper.

Drizzle fish with olive oil and dredge in the cheese mixture.

Place on foil-lined baking sheet and bake until fish if opaque in color at it's thickest part, about 10-12 minutes.

Serve over rice, with lemon wedges. 

My own tweaks to this recipe...

I cooked it on the stove-top as I did the first recipe.

I used Italian Seasoning instead of Paprika, and dried Parsley instead of freshly chopped. 

The side salad I made...amazing. And super simple. 

Cut up oranges and dried Pomegranate juice-infused Craisins over leaf lettuce with a Pear Gorgonzola Dressing. 

Homemade Hashbrowns

I am not really sure where the time has gone but I know I have been slacking on here...AGAIN. If you're still here, thanks for your patience and persistence! If you're not still here then oh well...I do this mostly for myself anyways, and to keep the "faithfuls" up-to-date! =) 

***Drum roll please***

A long overdue recipe, coming right up! 

No bowl of cereal, Green Monster Smoothies, bagels or oatmeal today!

Homemade Shredded Hash Browns

Ingredients: 

2 Large Potatoes

Olive Oil spray

Salt and Pepper

Garlic Powder or other desired seasonings

Directions: 

If desired, peel potatoes.

(I prefer not to - the skin in full of vitamins that are good for you!)

Shred potatoes

(I used my KitchenAid Stand Mixer with the Shredder Attachment to shred my potatoes, but if you don't have one of those then use a cheese grater to shred yours!)

Immediately rinse shreds under cold water until the water runs clear

(this keeps them from oxidizing and turning that ugly brown/pink color after being shredded and helps remove most of the starch from the potatoes. 

Remove stored water from shreds 

(you can do this by squeezing a handful at a time of the shreds to remove as much excess water as possible, or you can use a cheese cloth or a ricer to squeeze it all out if you have one; whichever way you choose, do a few batches at a time, don't try to do it all at once or you won't get all of the water out) 

Combine shredded potatoes, salt, pepper and seasonings in mixing bowl and mix well. 

Coat a nonstick pan the butter and olive oil mixture and begin heating

(the more fats you use - in this case the butter - the crispier your hash browns will be! Use less for a healthier version, but Sundays are free days in this house!)

Once heated, add a handful or shreds and use a fork or spatula to flatten and evenly distribute the potatoes into the pan for even cooking.

Once the bottom of the hash browns are cooked and browned to your liking (here comes the fun sometimes messy part!) flip your hash brown over to cook the other side. 

Serve with scrambled eggs, turkey bacon and orange juice - yummmm!!!