I completely spaced and forgot to take pictures of the process until dinner was on my plate ready to be eaten. It’s so weird how that happens. One of my priorities is to take pictures as I’m creating and yet I cannot tell you how many times I’ve put something into the oven and gone, “Ooops!”, and had to pull it back out. Tonight, I guess I was just so focused on having dinner ready by 6:30. And that’s my story and I’m sticking to it. Haha.
Oh yeah, this is the second fish dish of the year and it’s only the 54th day. I told you in the Tuna Casserole blog of my (ahem) love for fish and that I would probably only be making one other recipe with fish in it. Well, this is it! No, I’m kidding. I decided to make fish because it is something we should be eating at least once a week and my daughter who despises it is going to have to acquire a taste for it since she’s started this gluten-free diet. I will be making more of it. As long as I can make something to go along with it that sort of disguises the taste for her, I think I’m ok. So, dinner this evening was Baked Tilapia with Mango Salsa, a baked potato with the fixings and a salad of baby Romaine greens. It was yummy! For four of us, I only purchased 3 larger Tilapia fillets because we really aren’t big eaters and I hate to have the fish left over because no one ever eats that the next day here. So here’s the recipe for the three fillets and you can adjust as needed.
Baked Potato With the Fixings
4 medium baking potatoes
butter, lots and lots of butter
(well, you decide how much you want to put on your spud. Me, I like it swimming in the stuff!)
3/4 cup shredded cheddar cheese
3/4 cup greek yogurt
1/3 cup chives
freshly grated pepper
Preheat oven to 400ºF. Scrub potatoes with brush under water to clean. Prick holes in each side of each potato with a fork. Place directly on oven rack for 60-70 minutes. Slice each open and serve. Garnish as desired.
Meanwhile…potatoes baking in oven allowed prep. time for the Mango Salsa I found from Ellie Krieger at the Food Network. It was delicious and the perfect accompaniment for the fish. Actually, it would be delicious with scallops, too. Years ago I had made another mango salsa precisely for scallops, but today couldn’t find the recipe and for the life of me couldn’t remember what was in it besides the mango. For copyright purposes, I am not going to post the recipe, but you can click on the Mango Salsa and it’ll bring you right to it.
Baked Tilapia with Mango Salsa
3 large Tilapia fillets
1 tablespoon melted butter
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon freshly grated pepper
1 clove minced garlic
Spray a 9″ X 13″-inch baking dish with cooking spray. Place fillets in dish. Combine olive oil and butter. Drizzle over fillets. Sprinkle with sea salt and grated pepper. Add minced garlic.
Cover dish with aluminum foil to prevent drying and place in oven. Bake at 400ºF (that’s why the potatoes are already baking at this temp.) for 15 minutes.
Dinner was quite delicious, if I do say so myself, and as you can see, colorful. And healthy, too! And I was able to make my daughter’ potato portion gluten-free, so all parties were happy. I have a rating scale of 1-4 with 4 being the best. This baked Tilapia and baked potato earn a unanimous 4 rolling pins!