For some reason I’m totally winning on the parenting front when it comes to getting my children to eat fish. (All the other stuff, ummm not so much.)
This warm salsa verde sauce is really good and would be great over eggs too. Not to mention my tomatillo plants are going crazy this year.
Just chop everything up and pop it in the pan. You can leave it chunky or shit it with an immersion blender like I do.
Serve it over some quick cooking tilapia with some quiona and some warm corn salad and you are good to go.
Tilapia with Salsa Verde
- 4-5 good sized tilapia filets
- lemon juice
- Old bay seasoning
- 12-15 medium to large tomatillos, husked and chopped
- 1 red onion, chopped
- 2-3 jalapeños, minced (seeds and ribs discarded if wanted)
- 5 garlic cloves, minced
- ½ cup vegetable stock
- ¼ cilantro, chopped
- 2 cups cooked quinoa
- To a medium sized sauce pan over medium heat add 1 tablespoon evoo, garlic, onion, and jalapeño. Cook for about 5 minutes until soft. Add in the tomatillos and cook for 5 mins more. Then add the stock and season with salt and pepper. At this point leave it chunky or hit it with an immersion blender. Add the cilantro and let simmer over low heat.
- Heat a large skillet over medium high heat. Season fish with lemon juice and old bay. Add 1 tablespoon evoo to skillet and cook fish until lightly golden on each side and cooked thru.
- Serve fish atop of quinoa with lots of salsa verde over the top.
Now, my kids love fish and I’m always looking for new ways to eat it!
This tilapia piccata is so easy and so good.
You just dredge your fish in a little flour and then cook it off in a pan.
Then mix all of this yummy goodness with some chicken stock to make a sauce.
And there you have it, dinner. I served mine with some simple steamed quinoa and roasted vegetables.
- 4 tilapia filets
- ½ cup flour
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 2 lemons
- 1 large shallot finely chopped
- 2 cloves garlic, minced
- ½ cup vegetable stock
- 2 tablespoons capers
- handful parsley, chopped
- Add one tablespoon of oil and one tablespoon of butter to a large skillet. Salt and pepper the fish, and cook 2 of the filets until golden brown and opaque. Transfer to a plate and tent with foil. Wipe out the pan and repeat with the remaining two tilapia filets.
- Add the remaining oil and butter to the pan. Once the butter melts add the shallots and garlic and cook until softened. Add the veggie stock, capers, parsley, and juice of one lemon. Slice the remaining lemon and place over the fish. Top with the sauce.
This dinner is so quick and easy and comes together in no time.
Great for the crazy evenings of soccer practice, girls scouts, piano lessons, gymnastics, etc.
You start with one of these seasoning packets from McCormick. They are awesome. I especially like this one.
It calls for 1/4 cup of water, but I bumped it up to 1/2 cup of water to help stretch it a little bit.
I also added in the 1/4 cup of oil and 1 tablespoon of vinegar that the package calls for.
You will have a scant cup of marinade.
Peel and chop your potatoes and place them in a baking dish. Put your fish in another baking dish.
Pour the marinade over the potatoes and the fish. Let marinade for about 30 minutes if you have the time.
If you don’t have the time, don’t worry about it. Stick it straight in the oven.
Preheat the oven to 425 degrees. The potatoes take about 45 minutes and add the fish to oven for the last 15-20 minutes.
Roasted Fish and Potatoes
- 4 4-6 oz fish fillets (I used tilapia)
- 4 baking sized russet potatoes, peeled and cubed
- 1 package McCormick's Grill Mates Garlic, Herb, and Wine Marinade
- water, oil, and balsamic vinegar for the marinade
- Preheat oven to 425 degrees.
- Mix up the marinade according to package directions, expect up the water from ¼ cup to ½ cup.
- Place the potatoes in a baking dish. Put the fish in a separate baking dish.
- Pour the marinade evenly over the fish and potatoes.
- Put the potatoes in the oven. They take about 45 minutes or until fork tender.
- Add the fish to oven for the last 15-20 minutes of the potatoes cooking time. The fish is done when it easily flakes with a fork.