Friday, July 22, 2011

Broiled Tilapia on Japanese Inspired Slaw

I cannot BELIEVE how hectic life has been these past two months. The last bit of school was more involved than I thought it would be and I have started organizing my friend's house. Add in swimming lessons and lots of overtime at work for my husband, my own home organization and cleaning, and there is little time left in the day!

On top of that, my husband has embarked on a weight loss journey, so I have been cooking nearly exclusively from his diet plan (with additions of starch, dairy, and fats for the kids). I have had to forge creativity in the midst of strict diet rules and it has been a challenge.

Here is what I made for dinner the other night...

RECIPE: Broiled Tilapia on Japanese Inspired Slaw

For the fish...
> line a cookie sheet with foil (NOT parchment paper)
> turn the broiler on high
> lay down fillets (one per person), frozen or fresh and salt & pepper them
> broil on the rack level second from the top for 5 to 8 minutes (depending on whether they are fresh or frozen and thin or thick)
> turn them over and broil for another 3 to 5 minutes

For the slaw...
> dice cucumber and celery, including the leaves
> finely mince fresh ginger and garlic to your taste; I use a lot
> roughly chop a dozen stems of italian parsley or cilantro, depending on your preference
> finely slice two or three green onions
> dress lightly with 1 tbsp sesame oil (for 4-5 people eating the slaw)
> toss & enjoy!!

It was so AMAZING and simple, just thinking outside the box of how you "should" cook fish or what specifically "should" go into a slaw.

There has been a lot of box-free thinking around here lately with these dietary restrictions, but I'm proud to say that my husband is doing well in his weight-loss goals.

Summer is also a season when I tend to put EVERYTHING on a salad or with fresh fruit and vegetables and the starch and sauces tend to disappear naturally.

What do you like eating, cooking, or preparing in the summer?

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