Crispy Tilapia with Creamy Veggie Macaroni

Spring is finally here and as an attempt to reflect the sunny feelings I am currently experiencing I've decided to tackle acombo meal. Be warned this recipe was quite a multitasking frenzy (for a new to kitchen kind of person like me) but the end resulted in a deceptively light looking and tasty dish.

I'm new with fish so I like to buy the frozen kind (that way I have the time during the week to muster the courage and create a strategy of attack). Because, I'm generally rushed to cook a meal after work and always forget to thaw anything before work, this is my improvise: thaw while baking You thaw the filets a bit while you prep the other components of your dish. Then when it's time, use it's thawing sliminess to help keep the crumbs close and evenly coated to the surface.

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As for the crispy textureit's in the bread crumbs. My boyfriend and I prefer this method over buying the panko crumbs or any other bread crumbs from the market because we can season to our taste. You can always save the left overs for another dish or say your sides (like the macaroni)

The boyfriend, who easily hungers without a hefty carb intake, was very satisfied with the veggie cream macaroni compromise. The veggie kept things light way I like it and paired nicely with tilapia. The tomato side was an ode to an old roommate of mine who use to live off of this stuff. It's a zesty quick salad that takes no more than 5 minutes to chop and mix.definitely a great recipe to have in your back pocket.Even on a busy weekday this meal works. A little bit of multitasking is required but again if I can manage I'm sure the average person will be more proficient.Now that the sun has come I find myself craving dishes that also feeds the eyes and this dish does exactly that. With that said, happy eatings!

Ingredients:

crispy tilapia:

/ tilapia (4 filets)

/ buttermilk bread (4 slices)

/ grated parmesan cheese (1/4 cup)

creamy veggie macaroni:

/ macaroni noodles (1 cup)

/ liquid from cooking noodles (1/2 cup)

/ broccoli (1 head chopped finely)

/ yellow squash (1/2 cup diced)

/ onion (1/4 cup diced)

/ butter (2 tbsp)

/ milk (1/2 cup)

/ heavy whipping cream (1/4 cup)

tomato side salad:

/ tomato (1 cup diced)

/ cucumber (1/2 cup diced)

/ onion (1/4 cup diced)

/ olive oil (2 tbsp)

/ salt (to taste)

/ lemon juice (2 squeezes)

/ basil* optional

1. If you bought frozen tilapia (like I did) thaw as you move through these steps. Heat oven to about 400 degrees F. On a small backing pan place 4 bread slices evenly apart. Bake in oven for about 20 minutes while you start to prepare the vegetables for the macaroni dish.

2. Get a pot boiling off to the side to cook the macaroni. (this usually takes about 5 minutesso while the water heats proceed to next step) On medium high heat melt the butter into your pan. As the butter is melting place your broccoli chops into the pan and occasionally stir with the spatula to prevent it from burning. (A little char actually tastes good though) Add the onions into the pan after about 3 minutes and remember to keep stirring from time to time. As the vegetables are browned to your liking throw in the last bit of yellow squash and reduce the heat down to about a medium. If the pan looks too dry don't be afraid to add extra oil or butter. You can turn off the heat once they are thoroughly cooked.

3. If you haven't already throw the macaroni noodles into the pot of boiling water. When the timer for your bread goes off pull out the bread slices. In a separate bowl throw in about 1/4cup of parmesan cheese. As the bread slices cool off crumble them into your bowl. Mix the combination until they are evenly mixed in.

4. Take your thawed filets and coat both sides with the bread crumb mixture and place them on the baking pan and put them back into the oven. Set timer for another 20 minutes. Now back to making the macaroni.

5. At the point pour out the water from yournoodles until there's about 1/2 cup of water still left in the pot. Throw the noodles and noodle water into the pan with the vegetables in the pan. Turn the heat back up. Add heavy whipping cream and milk. Mix until everything is evenly coated. Keep the mixture at a low simmer and evaporate the liquids. You can season with salt to your taste. (I use a couple pinches of salt). Throw in the remaining bread crumbs here for extra texture.

6. In a side bowl mix together chopped tomatoes, onions, and cucumber. Drizzle the olive oil over the vegetables and season with a little salt and lemon juice. Thoroughly mix again.

7. Once all your ingredients are ready plate them together and you have a hearty meal that has the appearance of being light.

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Posted in Landscaping Post Date 03/18/2015


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