Tuesday, March 10, 2009

March 9, 2009

Pan Seared Tilapia with Citrus Vinaigrette

4 (6 oz) tilapia fillets
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup white wine
NOT 2 T finely chopped shallots
2 T lemon juice
2 T orange juice
4 tsp. extra virgin olive oil
2 tsp. sherry vinegar (or substitute white wine vinegar--I did!)

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish with 1/4 tsp. salt and 1/4 tsp. pepper. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat with remaining fillets.

Add white wine to pan; cook 30 seconds or until liquid almost evaporates. DON'T combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining salt and pepper. Add juice mixture to pan; saute 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top with about 3 tablespoons of sauce.

4 servings

(Cooking Light January/February 2008)

Maple Glazed Carrots

3 pounds carrots, sliced 1/4 inch thick on the diagonal
1/4 cup maple syrup
2 T unsalted butter
salt and pepper

In a large skillet, combine the carrots, syrup, butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze (12-15 minutes). If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.

*I used a pound of baby carrots, didn't slice them, and kept the glaze ingredients the same.


Olive Cheese Bread

On a whim, I decided to add this to our meal. What a great addition! It was my second time to make it and it was just as delicious as it was the first time.

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