Tuesday, July 5, 2011

Fourth of July Wrap Up and Tilapia In Asian Chili Sauce


Happy Mid-Week! Are you recovered from your long weekend yet? I managed to catch up at work today and now I finally feel able to settle back in the regular week mode, but it wasn't easy! With the exception of the traffic up to Tahoe on Friday, my 4th of July weekend was perfect. The house my friends had rented turned out to be new and comfortable, the lake was BEAUTIFUL, the sun was hot, the water was freezing and we spent our post beach time barbecuing, playing with puppies, practicing our beirut and shooting the breeze. Life was good.


We all cleaned up the house early Monday morning and hit the road to avoid traffic on the way back to the city. After lunch out at one of our favorite restaurants in the Mission and a very indulgent coma-style 2 hour nap I decided to make a MUCH needed healthy meal full of vegetables and void of the MILLION potato chips, marshmallows and Coronas that we consumed over the weekend! I boiled fresh corn on the cob, roasted beets in the toaster oven with lots of salt and pepper, sliced up some fresh tomatoes and made a YUMMY fish dish that Nic and I immediately decided to add to our regular dinner rotation.

I used a sauce from a chicken recipe from Hungry Girl's cookbook and tossed it with some coated and baked tilapia. The resulting dish was so good by itself but we decided next time we'll try it as a fish taco with some asian slaw (I'll be sure to share that as soon as we make it!)

Here's the yummy yummy recipe in its healthy and easy glory.

Baked Tilapia in Asian Chili Sauce - serves 2
Sauce taken from Hungry Girl's Sweet and Sassy Chicken recipe

Ingredients:
2 large tilapia filets
1 egg white
1 tablespoon wheat flour
1/3 cup panko flakes
Salt and Pepper

Sauce:
4 tablespoons Sweet Asian Chili Sauce (looks orange, find near soy sauce)
2 teaspoons seasoned rice vinegar
1 sprinkle red pepper flakes (more or less depending if you like spicy)

-Preheat oven to 350
-Season tilapia filets with salt and pepper and lightly coat in flour
-Cut up the tilapia into chunks.
-Put the egg white in a bowl and toss the chunks of fish in it. Wipe away excess egg.
-Put the panko flakes on a plate and dip both sides of the chunks into it so they are lightly coated.
-Cover a baking sheet with tinfoil and spray with Pam. Put the fish on it and bake for 12 minutes turning half way through. Fish chunks should be totally cooked through and kind of fall apart if you poke them.
-While the fish is baking mix the sauce ingredients together in a big bowl.
-When the fish is cooked toss it in the bowl of sauce and serve. It will probably come apart a little when you toss it in the sauce but it tastes DELISH! Serve by itself, with rice or in a tortilla with a little mango salsa. It's yummy :)


After dinner our 4th of July spirit was revitalized by a suprise hour's worth of fireworks right below our bedroom window put on by the two families that live across the street.

In the square-mile town where I come from, DIY firework shows are usually shut down by the police in about 10 minutes so I was pretty giddy to be getting such a long impromptu show right outside our window!


Hope your Fourth of July weekend was great and try the fish when you get a chance!

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