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What I Ate Wednesday – Take 2

Today has been a bit of a whirlwind…  I feel like a crazy person running around with my head cut off (or, err, is that a chicken?).  See crazy person, right here…

Early morning meetings, a big project sent in at the end of the day, swimming at noon, jogging after work, pup walks, dinner, AND we have to pick up the house, because tomorrow is the best day of the month!  The cleaners are coming, the cleaners are coming!  (Sung in the form of The Jerk‘s phone book, of course…)  <– Big dork.

Anyway, the house needs a good tidying, and I need to finish up a bunch of laundry before they come.  Nothing better than a house completely pulled together (and cleaned by someone else!).

But, let’s get down to business…  It’s What I Ate Wednesday!

I started my day with a cup of iced coffee on my way to work.

Breakfast was a bowl of oatmeal with strawberries, pineapple, peanut butter, and granola.  The strawbs were hidden under the oatmeal, so they got all nice and warm!

On my way to swimming, I had a Luna Protein Bar with some agua.

Lunch was leftover tilapia from last night, served with some tabouli, with a sprinkle of non-fat feta cheese.

Lunch dessert = watermelon!  Love me some lunch dessert!

The pups were interested in saying “Hi!” today!  Please disregard my hubby’s make-shift brewing area on the fire pit!

Afternoon snack was a chunk of Irish soda bread, Apple cinnamon flavor.  Do you see Mason’s tongue there?!?  He’s such a goof!

Dinner was another winner!  I am on a roll this week, friends!  Tonight I made:

Crab Cakes with Red Pepper-Basil Tartar Sauce
Adapted from Coastal Living – September 2010
Serves 4

  • 8 oz Fresh lump crabmeat, drained & picked (I used some that I found in my fish section of the grocery)
  • 1 Green onion, sliced
  •  1/2 c Crushed saltine crackers (this is 10 crackers)
  • 2 T Mayonnaise (I used vegan)
  • 1/4 tsp Fresh ground pepper
  • Dash Salt
  • 1/2 c Whole wheat Panko breadcrumbs
  • Sprinkles of Garlic Gold
  • 2 Tbsp Canola oil
  • 2 Tbsp Prepared tartar sauce
  • 5 leaves of Basil
  • 1 tsp Red pepper
  1. Stir together crabmeat, onion, crackers, mayo, pepper & salt.
  2. Shape into 4 patties.  Place breadcrumbs & Garlic gold in shallow dish & dredge both sides of patties.  Fry in hot oil (I did 2 patties at a time, using 1 Tbsp oil for each “batch”) 2 minutes each side or until golden.
  3. Drain on paper towels.
  4. To make fancy-schmancy tartar sauce, slice basil into prepared tartar sauce, and add enough red pepper to give it a kick.  (Benefit of this is you don’t need to use a lot of it!)
All that, served with some Soda Stream Diet Cola and steamed green beans (microwaved!) on the side.
I’m being summonsed to help pick up…  Cheers!

Winner, Winner… Fish dinner!

I’ve thought a lot lately about the best ways for me to make sure that I hit my weight loss goals this year.  And basically, I have decided to keep doing what I’ve done recently:
  • Eating on plan
  • Working out
  • Staying positive
  • Focusing on myself
  • Blogging!*
* Sorry, kids.  You can’t get rid of me that easily!

Boneless, skinless Tilapia? Really?

I know that I need to get a bit more creative in the kitchen.  And by creative, I mean I need to try to make more simple meals during the week – with a plan!

So, in planning this week’s meals, I chose all new recipes.  Last night’s was a complete hit!  Super Yum Sauce was still good at lunch today.  Yes, it’s that good, folks.  I could lap it up.  Seriously.

Tonight I had planned on this fantastic tilapia recipe…

Pre-baking: Check out those chunks of garlic! But, it was perfect - not too much!

When buying tilapia, there are a number of different options out there.  However, only farm-raised USA-grown tilapia is considered sustainable from the Monterrey Bay Aquarium Seafood Watch.

TILAPIA

© Monterey Bay Aquarium
SEAFOOD RATING MARKET NAMES WHERE CAUGHT HOW CAUGHT
Tilapia Best Choice: These fish are abundant, well managed and fished or farmed in environmentally friendly ways. Izumidai U.S. Farmed
Tilapia Good Alternative: These are good alternatives to the best choices column. There are some concerns with how they are fished or farmed – or with the health of their habitats due to other human impacts. Izumidai Brazil, Costa Rica, Ecuador, Honduras Farmed
Tilapia Avoid: Avoid these products for now. These fish come from sources that are overfished or fished or farmed in ways that harm the environment. Izumidai China, Taiwan Farmed

Source

I think it’s extremely important to buy sustainable food.  And for me, fish is one of the easiest.  If you shop at Whole Foods, they have a little sticker on the tag of the fish indicating where it came from and if it’s sustainable.  My local grocery store, Sprout’s, indicates where everything came from, and whether it’s farmed or wild.  Using either the Seafood Watch App on my iPhone or Android, or the Seafood Watch Pocket Guides, I find it really easy to make a great choice that I know is better for the environment and healthier.

Greek Tilapia Florentine
Adapted from Clean Eating Magazine 

  • 3  five oz Tilapia filets
  • 1 Tomato, chopped
  • 3 Cloves garlic, thinly sliced
  • 3 tbsp chopped fresh parsley
  • Juice of 1/2 lemon
  • 4 Green onions, chopped
  • 2 Cloves garlic, chopped or pressed
  • 1.5 tbsp Olive oil
  • 10 oz Baby spinach
  • 1/3 c Low-fat Feta cheese

Sautéing green onions...

  1. Preheat oven to 350*.
  2. Lay filets in a baking dish.  Top with tomatoes, sliced garlic & parsley.  Squeeze lemon over fish.  Cover with foil; bake for 20 minutes, until fish is opaque and flakes easily.
  3. In a large, deep skillet, heat oil.  Sauté green onions and chopped/pressed garlic for a minute.  Reduce heat and add spinach.  Cook until wilted (about 3 to 5 minutes).  Add feta and heat until melted.
  4. Place 1/3 of spinach/feta mixture on each plate, top with fish & tomatoes.

Wilted spinach, green onions, garlic & feta

I didn’t buy enough spinach, so ours was a bit short.  The leftover tilapia filet will be served with tabouli, since I only made enough spinach for 2 servings…

Final product - A winner for the rotation!

Finished the evening with a cupcake.  Turns out the hubby didn’t take them into work today, and I just had to have just 1 more!  But, I made him promise that he had to take them in tomorrow…  They just cannot stay in this house!

Do you care where your fish / beef / chicken come from and whether they are sustainable?   How does it affect your grocery shopping & eating out?

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