Thursday, July 9, 2009

Tilapia Picatta, Broccoli with Cheese Sauce, and Arugula Salad

This meal was easy to make and delicious as well. I served it to a friend of mine whom enjoyed it thoroughly and suggested that I post it online. I hope you enjoy it as much as we did.

What You Need for Tilapia Piccata:
2-3 tilapia fillets
sea salt and black pepper
splash of olive oil
about a tablespoon butter
splash of white wine
1/4 cup chicken stock
lemon (use half for juice and cut the other half into slices)
2 tablespoons capers
about a tablespoon butter

Heat olive oil and butter in your pan over medium heat, meanwhile season your fish with the salt and pepper. Add your fish to the pan and fry until they are a nice golden brown on each side, remove from heat. Add a splash of wine to deglaze your pan and pour a glass for yourself :)
Add the chicken stock, lemon juice, and capers to the pan, let simmer for a minute or two until liquid reduces by half. Add the butter to thicken up the sauce. Pour sauce over fish and garnish with lemon slices.

I prefer my fish served over rice and then topped off with the sauce but you can omit the rice if you would like.

What You Need for Steamed Broccoli with Cheese Sauce:
broccoli tops (I use the prepackaged ready-to-cook broccoli)
steamer bags (they are located in the plastic baggie/tinfoil aisle)
seasoned salt
black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk
2/3 of a bag of grated Italian cheese mixture (I used Publix Brand)
about a cup of grated Parmesan cheese
dash of nutmeg
splash of wine

Add broccoli and spices into steamer bag and follow cooking directions on the bag. Meanwhile, begin making the cheese sauce. Add butter and flour into small pot over medium heat, stir until it becomes a crumbly paste. Add the milk and stir until it is completely smooth, continue stirring, add the grated cheeses and splash of wine, add the Parmesan and nutmeg, and continue stirring until it starts to bubble. Pour over broccoli to serve.

What You Need for Arugula and Parmesan Salad with Homemade Dressing:
Half a bag of Arugula (it's located next to the salad mixtures)
1/2 cup Parmesan Cheese shavings
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
black pepper
minced garlic (either fresh or from the jar)

Prepare the dressing by whisking together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved in a small bowl. While continuing to whisk, add the olive oil and continue to mix together. Place arugula in serving bowl and toss with some of the dressing. Serve topped with Parmesan shavings.

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