With my birthday being this week (yep, ripe ol’ age of 25), I haven’t done much cooking. The numbers on the scale have started to reflect my increase in eating out, so last night I got back into the kitchen and cooked us a healthy meal. First step is returning to my healthy diet and next step is working P90X into my schedule. Unfortunately, eating good food seems to come more naturally to me than establishing a regular workout routine, so we’ll see how well that goes. I’m crossing my fingers. I never put on the Freshmen Fifteen in college…I certainly don’t want to gain a New Bride Booty.
This recipe is for tilapia with a citrus-y sauce, which really compliments the mild flavor of the fish without being too overpowering. I found the original recipe on Epicurious but I made some modifications. It is very simple to make and very delicious. I served it with super healthy quinoa (I cook mine with chicken broth instead of water…gives it more flavor) and sugar snap peas, which are my favorite vegetable ever.
Ingredients (for 2 servings; simply multiply to feed more than 2):
- 1 Tbsp flour
- Salt and pepper
- 2 tilapia fillets
- 1/2 Tbsp olive oil
- 1/2 Tbsp butter
- 1/4 cup orange juice
- 1 Tbsp lemon juice
- Dash of ground ginger
- Mix flour, salt, and pepper on a plate and lightly dredge tilapia fillets.
- In a medium skillet, heat butter and oil over medium heat. Add fillets and cook about 2-3 minutes on each side, or until golden and cooked through. Remove fish and set aside.
- Add orange juice, lemon juice, and dash of ground ginger to skillet. Increase temperature slightly and simmer 1-2 minutes until thickened, stirring occasionally. Return fish to skillet, coat with sauce, and cook 1-2 minutes or until heated through.