Baked Tilapia with Mustard Lemon & Horseradish Sauce

This is really a very easy and delicious way to serve up dinner. We try to eat fish often, ideally two times  a week, and the same old recipes can get boring real fast. I served this with some roasted okra and Trader Joe’s Harvest Grains Blend.

The flavors in this are subtle so don’t be afraid of the horseradish or the mustard. In fact, I might even recommending amping up the measurements just a tad for a bolder flavor. However, made according to the recipe it was just right for Number Two’s more sensitive palate, and all the boys ate it up quick.

baked tilapia

Baked Tilapia with Mustard Lemon and Horseradish Sauce

4 tilapia fillets

2 T fresh chopped parsley, divided

1 T fresh lemon juice

2 tsp prepared horseradish

1 tsp dijon mustard

1/4 chicken broth

2 T butter, divided into 4 slices

zest from 1/2 lemon

1 tsp thyme

1 lemon, cut into 4 wedges

salt and pepper

1. Preheat oven to 400*. Lightly spray baking dish and salt and pepper fish on both sides. Place fish in single layer in dish.

2. In a small bowl put 1 T parsley, mustard, horseradish, chicken broth, thyme, and lemon juice. Whisk until combined then spoon over the fish, pouring it all in the baking dish.

3. Top each fillet with the 1/2 T slice of butter and bake for 20 minutes or so, basting once or twice, until fish flakes easily with a fork.

4. Sprinkle remaining parsley and lemon zest over the top and serve with lemon wedges.

5. Enjoy this delicious and healthy meal!

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Crunchy Fish Tacos with Cilantro Cream Sauce

I love fish tacos- but if you’ve been reading long enough you already knew that. There are so many ways to put together a fish taco starting with the type of fish you use and how it’s prepared. Then there’s the shell (soft corn or flour tortillas, or crunchy shells) and then everything that goes in between. Some of my favorite toppings are shredded cabbage, cheddar cheese, tomato and avocado.

But the star of this show isn’t the taco. As you can see I just used frozen fish sticks (sometimes you just gotta have that crunch). The main attraction in this post is the Cilantro Cream Sauce that is made for any kind of fish tacos…and you can thank Yvonne for this one 🙂

cilantro sauce

Crunchy Fish Tacos

Frozen fish sticks

Corn or flour tortillas

Tomato, diced

Avocado, diced

Cabbage, shredded

Shredded cheese

Cilantro Cream Sauce

1/4 sour cream

1/4 cup heavy cream

1/4 cup fresh cilantro, chopped

fresh pepper and salt, to taste

lime juice, to taste

Mix together ingredients and refrigerate for at least 15 minutes.

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Fish Cakes with Cilantro-Lime Dip

You can use any kind of fish for this recipe, depending on what you like: crab, tuna, etc. I chose tilapia because a) I have a ton of it in my freezer, and b) it’s an extremely versatile and light fish, perfect for all kinds of dishes.  There really is no wrong way to make a fish cake, they are so easy. This recipe uses panko but you could substitute stuffing mix (and even bake it) for a heartier bite. This recipe makes one dozen 2-inch cakes.

fish cakes

Fish Cakes with Cilantro-Lime Dip

6 tilapia filets

1/4 cup chicken broth

EVOO for cooking (about 1/2 cup, divided)

1/2 onion, minced

small jalapeno pepper, minced

1 T dijon mustard

1 egg, slightly beaten

1 tsp dill weed

1/2 tsp salt

1/4 tsp pepper

1 cup panko, or other bread crumbs

Cilantro Lime Dip

1/4 cup fresh cilantro, chopped

1/2 cup sour cream

juice of 1/2 lime (about 1 T+)

dash chili powder

pinch of salt

1. Heat a skillet over medium-high heat with about 1 T EVOO and saute the onion  and jalapeno for about 4 minutes. Add the tilapia and break it down as it cooks, similar to browning ground beef. Remove from skillet and allow it to cool slightly.

2. Wipe out skillet and reheat with the rest of the EVOO.

3. In a large mixing bowl, combine the fish with the rest of the ingredients. Stir to mix together well. Make 2-inch patties.

4. Cook fish cakes in oil for about 3 minutes per side, until golden brown. Drain on paper towel

5. Make the dip by combining all of the dip ingredients well. Chill if possible. Serve with fish cakes.

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Easter Brunch & Dinner Ideas

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Easter is almost here and that usually means a big spread for your table. If you will be celebrating, and possibly even entertaining, you may want a few extra ideas – I know I am always looking for new ideas 🙂 Here is just a simple round-up of breakfast/brunch, sides, main dishes, and desserts for you.

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No Yeast Cinnamon Rolls

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Quiche Lorraine

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Blueberry Bake

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Roasted Potato Frittata

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Poached Eggs with Hollandaise Sauce

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Strawberry-Peach Pancakes

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Chicken Salad with Grapes & Pecans

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Sweet Cherry Caprese Salad

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Wild Rice & Corn Muffins

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Chicken in Cream

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Lemon Chicken Piccata

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Dijon Dill Salmon

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Auntie Mary’s Meatballs (Porcupine Balls)

turkey

Apricot & Tequila Glazed Turkey

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Maple Mustard Chicken

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Parmesan Pesto Green Beans

Creamy Skillet Veggies

Creamy Skillet Veggies

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Carrot Mash Bake

Cheesy Rice Fritters

Cheesy Rice Fritters

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Butternut Squash Macaroni & Cheese

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Brown Sugar Butternut Squash Tart

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Luscious Tropical Dream Cake

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Chocolate-Chocolate Chip Zucchini Bread

apple pie bars

Apple Pie Bars

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December Menu ~ 2012

Whoa! December is here already??

Because it’s party time I’ve got lots of new things I will be making this month. I can’t wait to share them with you 🙂

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Entrees

Creamy Ramen with Chicken & Spinach

Dijon-Dill Salmon

Ultimate Baked Beans

Beans & Rice

Chicken with Basil-Artichoke Sauce

Garlic Tilapia

Crab Cakes with Aioli

Whiskey Chicken with Penne

Crispy Cheddar Chicken

Beef Stroganoff

 Black Bean Soup

Meatball Minestrone

Chicken Enchilada Chili

Baby Portabella & Wild Rice Soup

Fish Tacos

Chicken Mushroom Sage Casserole

Crock Pot Meatloaf and Gravy

Slow Cooker Mexican Chicken and Rice

Chicken Pasta Milano

Apps, Sides & Salads

Carrot Mash Bake

Chopped Salad

Chicken Salad with Grapes & Pecans

Sweet Potato Latkes

Artichoke-Spinach Dip

Hummus

Parmesan Roasted Potatoes

Roasted Green Beans

Pumpkin Pie Dip

Bacon & Spinach Mashed Potatoes

Breakfast & Other Sweets

Quiche Lorraine

Blueberry Breakfast Bake

Breakfast Pizza

Apple Pancake

Pumpkin Cheesecake

Chocolate Sour Cream Bundt Cake

Triple Chocolate Leche Trifle

Peppermint Cupcakes

Crock Pot Hot Chocolate Pudding

Marshmallow Pops

Ginger-Molasses Cookies

No Yeast Cinnamon Rolls

August Menu ~ 2012

This month’s menu is short one week as I am taking my annual trip to Chicago during the first week of August, but as you can see there is still plenty of recipes to choose from. Below are the meals I have planned for this month with the same idea that Mondays are meatless, Tuesdays are poultry, Wednesdays are Mexican, Thursdays are fish and dessert nights, Fridays are pizza nights, Saturdays are pasta, and Sundays are traditional. There are several new recipes I am working on so links will be added as the meals are posted. I hope you find something you like.

Main Dishes

Black-Eyed Pea Cakes with Adobo Cream

Black Bean Burrito Bake

Crispy Fish

Chicken Cordon Bleu

Dijon Dill Chicken

Pesto Chicken Mostaccioli

Pasta-Lentil Soup

Herb-Butter and Goat Cheese Linguine

Tuscan Herb Salmon

Chicken Schnitzel and Spaetzle

Couscous Stuffed Peppers

Tilapia Newburg

Cheesy Rice and Beans

Meatball Sub Cups

Easy Mexican Casserole

Balsamic Grilled Chicken

Chicken, Black Bean, and Goat Cheese Quesadila

Beef Stroganoff

Fish Tacos

Skillet Macaroni and Cheese

Zucchini Enchiladas

Chicken and Rice Pilaf

Sides and Other

Parmesan Corn Pudding

Butternut Squash Bake

Quinoa Salad

Mediterranean Orzo

Granola To-Go Bars

Crepe Quiche Cups

Desserts

Caramel Praline Tart

Chocolate Eclair Crepe Cake

Baklava Tartlets

May Menu – 2012

WOW! May is a long month! 5 solid weeks of recipes is somehow way more intimidating than 4. I sit down to work out a month-long menu and my mind goes blank. I sift through magazine pages, foodie blogs, Pinterest, and emails from Kraft, BH&G, Southern Living- any of them that put out recipes, I’m on their mailing list. It’s a lot to go through. And then finally- a menu is born. I’ve got a whole lot of new things on here this month, so recipe links will be added periodically.

A realization came to me that has actually made planning A LOT easier. I tend to repeat my dinner theme on a regular basis. Once I realized this and decided to plan according to the themes, the menu came together quite easily. So with that in mind, the meals follow a simple pattern:

Monday: Meatless Meals

Tuesday: Chicken (or other poultry)

Wednesday: Mexican

Thursday: Fish/Seafood and Dessert Night

Friday: Pizza

Saturday: Pasta

Sunday: Traditional Meals or Brunch-Inspired

Week 1 ~ May 1st – 6th

Chicken & Rice Pilaf with roasted asparagus

Taco Cornbread Pizza and salad

Tilapia (recipe to be decided) with veggies and rice

Tiramisu

*Pizza

Whole Wheat Spaghetti and Turkey Meatballs in Marinara with garlic toast

Brunch Cake

*I don’t make my own pizza. I started “Pizza Night” months and months ago to give myself a break. I buy frozen pizza and add turkey pepperoni for the boys. They love it and really dislike it when Friday comes around and I don’t make pizza. For me, I will sometimes add olives, spinach, chicken, and tomatoes.

Week 2 ~ May 7th – 13th

Eggplant Parmesan Rollatini

Baba’s Chicken and Cream, mashed potatoes, green beans and biscuits

Chicken Fajitas, rice & beans

Fish Cakes with Cheesy Rice Fritters and salad

Truffle Fudge

Pizza Night

Chicken and Broccoli Alfredo with penne

Traditional Pot Roast {crock pot}, Sweet Potato Cornbread, and roasted brussels sprouts

Week 3 ~ May 14th – 20th

Cheesy Polenta and Veggies

BBQ Pulled Chicken {crock pot} Sandwiches and Corn on the cob

Easy Mexican Casserole

Dijon Dill Salmon, long grain and wild rice, broccoli

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pizza Night

Pasta with Pesto and Green Beans

Skillet Breakfast Pizza

Week 4 ~ May 21st – 27th

Cheesy Beans and Rice with garlic toast and salad

Balsamic Grilled Chicken, Skillet Corn, salad

Beef Enchiladas with rice, Bean Mash, and salad

Pecan Crusted Tilapia with Rum Sauce

Heavenly Filled Strawberries

Pizza Night

Skillet Macaroni and Cheese, veggies

Traditional Roast Chicken with Carrot Mash Bake, fresh green peas, and biscuits

Week 5 ~ May 27th – 31st

Roasted Red Pepper & Tomato Soup (Trader Joe’s) and Grilled Cheese sandwiches on Whole Wheat.

Chicken and Corn Chowder, salad, whole wheat dinner rolls

Ground turkey Tacos with all the fixins

Fish Newburg with green beans and Creamy Risotto

Brown Sugar Cake

EXTRAS ~ Breakfasts and Treats ~

Hunter-Style Muffins

Cinnamon Muffins (never got to them last month)

Cheesy Egg in a Bowl

Eclair Dessert

Eggs and Grits Bowls (I make this for the boys at least once a week)

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April Menu

I’ve been trying to make things slightly easier on myself by planning my menu bi-weekly as much as possible. Sometimes when I can only do about  a week at a time, it definitely helps to at least have a few extra days/meals in mind. So, combining that with searching out more and newer recipes that are healthier, I made myself sit down, go through my recipe files and emails, and whatnot, and found a ton of great new things to try.

Here is a basic list of recipes that I have scheduled into my meal calendar for the month of April. Many of these I have never tried so the posts will come later. There will be a few links as I will repeat a few recipes. But you can be sure that most of these will be posted at some point 😉

 

Main Courses:

Vegetarian Enchiladas

Tuscan Chicken Skillet

Beef & Bean Taquitos (or maybe chicken, or maybe both)

Chicken Rio

Ratatouille with Bulgur

Chicken and Brown Rice Pilaf

Pan-seared Scallops with Cheesy Risotto

Baked Chimichangas

Chicken Cordon Bleu

Grilled Beef  Ragu with Penne

Chicken Tortilla Casserole

Eggplant Parmesan Rollatini

Chicken Schnitzel with Spaetzle

Veggie-Italian Skillet Tilapia

Crispy Honey-Mustard Chicken Tenders

Crock Pot – Pot Roast

Romano-Crusted Chicken

Meatball Minestrone Soup

Asopao de Pollo (One Dish Chicken & Rice with Olives)

BBQ Salmon with Wild Brown Rice

Meatball Melties

Maple Mustard Chicken

Sides and Snacks:

Buffalo Chicken Dip

Tomato Bread Salad

Sweet Potato Custard

Skillet Corn

Cheesy Rice Fritters

Tuscan Polenta Bread

Cream Soup Mix (for the Chicken Tortilla Casserole)

Breakfasts:

           Yam Spice Muffins

Oatmeal Cake

Overnight French Toast Casserole

Hunter Style Muffins

Banana Bread

Whole Wheat Waffles & Pancakes

Yogurt Banana Splits

Turkey Bacon & Egg Puffs

Sinful Cinnamon Muffins

Super EasyEgg Souffle

Desserts:

Peanut Butter & Chocolate Crumble Bars

Red Velvet Brownies

Chocolate and Strawberry Shortcake Whoopie Pies

Coconut Cream Tarts

Strawberry Tiramisu

Anything previously posted will have a link attached to the recipe title. Stay tuned for some great recipes this month!

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