That’s a bit of an exaggeration. I ate a lot of things other than fish, but I did refrain from eating any other types of meat besides fish (Except twice. At the Senior Banquet I ate chicken because it was free and delicious. The next night I ate at my friend Molly’s house and her parents served chicken and there was no way I was going to be ‘that girl’ who turns down a home-cooked meal because of her day-old arbitrarily adopted fish diet).
Our diets have been starting on Wednesdays, but last Wednesday was senior banquet, Thursday I ate at Molly’s, and Friday-Sunday I was in Chicago. So I didn’t really get to cook any fun recipes until Monday. I think I made up for it though.
While in Chicago I stayed true to the diet and didn’t eat other types of meat, which means that I ate vegetarian-ly for every meal except for the one where fish was a) an option and b) wasn’t super expensive. In total, only once. But it was tasty. We went to lunch at a super trendy (almost too much so) cafe by our apartment and I ordered a salad with ricotta cheese, fennel, walnuts, apples, grapefruit, and smoked salmon (fish!). It was an interesting combination of flavors.
That was the only fish I ate for four days. However, I overloaded on fish when I got back to school and made the following things:
Take two tilapia fillets, coat each one with 1 tbsp tomato sauce and 1/2 tbsp pesto, break apart a mozarella cheese stick, put the cheese on top, and bake in the oven as directed (mine was at 400 for about 15 minutes). Simple enough and really tasty.
This picture doesn’t look very appetizing, but it was SO good. I added more golden raisins than the recipe called for (of course) and then ate it with a few kale leaves that I made in a skillet with a little bit of olive oil and balsamic. The kale went really well with the tuna.
I have a whole bag of frozen tilapia in my freezer, so I have had easy access to a lot of tilapia. These were really good. Making breaded sticks that could be used for dipping and eaten with your hands is definitely a more exciting way to eat fish.
These were fun. A little strange, but easy to make and they taste really good. Could have used a little sauce of some kind, but they were really tasty on their own. I did everything according to the recipe, except I added more quinoa than directed (like another 1/3 cup) because 3/4 cup seemed a little lacking to me.
Black Bean Tilapia Flautas
Like I said, I have access to a lot of tilapia. I didn’t actually make these this week, but they were really good and have fish in them so I figured they could be included. In a tortilla, put 1/2 cup black beans (already cooked), spinach, your choice of cheese, and half of a tilapia fillet (also already cooked, sliced in half long-ways). Wrap it up and place on cooking sheet so that the crease is on bottom and put it in the oven for 15-25 minutes on 350.
This one is my grandma’s recipe and I made it for dinner tonight (just finished eating it). This is a hearty recipe…not exactly along the same lines as the healthier recipes I usually make. Thankfully I have a house full of hungry boys who will eat the rest of my dinners when I can’t (or shouldn’t) finish them off myself.
- 2 cups canned salmon
- 1/2 cup cracker crumbs
- 1/4 cup cream
- 2 eggs, lightly beaten
- 1 tbsp lemon juice
- 4 tbsp butter
- 1 tbsp parsley
- 1/3 cup bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
- Drain salmon and break into pieces. Add bread crumbs, eggs, cream, butter, salt, and pepper. Mix well and put into greased 9×9 baking pan. Bake at 350 for 30 minutes. Sprinkles cracker crumbs on top 10 minutes before it is done. Top with white sauce and prepared veggies (the recipe called for peas, which I thought I had. But I didn’t. So I used green beans).
“White Sauce” directions:
- Melt 2 tbsp butter and mix in 1. tbsp flour. When melted and mixed, add 1 cup of milk and a little salt and pepper. Mix together and bring to boil for 1 minute.
I’m sure the cream and butter has something to do with why this dish was so good, but mostly its because it makes me think of my grandma. See pictures of us cooking together here. I think next week is paleo week (aka: the Caveman diet), but I’m not sure. We might take a week long break so that I can complete a project I’m working on that requires I don’t have any dietary restrictions. What could that be, you ask? You’ll find out soon enough. And so will my jeans.