Give me $20? I'll go to a restaurant. $50? Restaurant. $100? You get the idea. I love food and with 8 million places to eat in Los Angeles, I'll usually hop on the bicycle and head out in the neighborhood for comida.
Tonight, with the windows wide open and the sun setting late (welcome summer everyone), I chose to cook. This is what I came up with. I pretty much almost licked my plate. You will, too.
Parmesan Tilapia w/ Summer Pasta
Ingredients (Serves 2):
3 fillets (.75 lb) of US farmed tilapia rinsed
3 stalks of celery thinly chopped
1/4 yellow onion thinly chopped
1/4 yellow bell pepper thinly chopped
1/4 bag of Trader Joe's spinach & chive linguine
1 tsp butter
2 tbsp olive oil
1/4 cup of parmesan mixed with pepper and dill
dill, salt, pepper, garlic powder to taste
Boil 3-4 quarts of water. Heat 2 tbsp of olive oil in a pan. When hot, sautee onion, bell pepper, and celery in butter stirring occasionally until softened (about 5 min.). Put vegetable mixture aside on a plate and cover. When water is boiling, throw in linguine and cook for 4-6 minutes until al dente. Meanwhile, put 3 fillets of tilapia in the pan (same as vegetables) on medium heat. Season with salt, pepper and dill. Flip over after about 2-3 minutes. Season other side and heat until cooked about 1-2 minutes. Heat broiler. Remove tilapia from stove and place on baking sheet. Drain pasta. Cover tilapia with parmesan mixture and put in broiler until cheese is melted about 2 minutes. When the tilapia is ready, serve over the pasta then cover with the vegetable mixture. Sprinkle parmesan on top and serve (with a glass of wine). Happy eating!
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