Friday, October 29, 2010

Sweet/Spicy Citrus Tilapia and Carrots/Parsnips Recipes

Here are two recipes I made last night for dinner -

First, from the August 2010 Cooking Light - I grilled the fish for 15 minutes (placed on a makeshift aluminum foil tray on the grill) and it was delicious! Broiling would be easy too.

Sweet and Spicy Citrus Tilapia

"This is a very versatile marinade. It's great with chicken breasts, but I would recommend using the grill instead. Add green beans tossed with cilantro and lime." Carma Van Allen, South Orange, N.J.

Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons sauce)

4 (6-ounce) tilapia fillets
Cooking spray
1/2 cup fresh orange juice (about 1 orange)
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
2 teaspoons lower-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1/2 teaspoon paprika

1. Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.

2. Preheat broiler.

3. Sprinkle fish with paprika; broil 15 minutes or until desired degree of doneness. Drizzle sauce over fish.

CALORIES 225 ; FAT 6.6g (sat 1.5g,mono 3.4g,poly 1.2g); CHOLESTEROL 85mg; CALCIUM 30mg; CARBOHYDRATE 7.5g; SODIUM 486mg; PROTEIN 34.8g; FIBER 0.4g; IRON 1.3mg
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I made my favorite carrots/parsnips recipe to go with the fish and it was a tasty combo! Here's the recipe found here - http://www.cdkitchen.com/recipes/recs/340/Oven-Roasted-Carrots-and-Parsn79476.shtml#
6 medium parsnips, halved lengthwise, cut into 3x1/4-inch strips
6 medium carrots, halved lengthwise, cut into 3x1/4-inch strips
3 medium onions, cut into 1-inch wedges
4 teaspoons minced fresh rosemary, divided
1/4 cup olive oil
1 1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 cup honey


Heat oven to 425 F.

In large bowl, combine parsnips, carrots, onions and 2 teaspoons of the rosemary.

In small bowl, whisk together oil, salt and pepper. Drizzle over vegetables; toss. Place on 17x12-inch rimmed baking sheet.

Bake 30 to 35 minutes or until vegetables are lightly browned and tender, stirring occasionally. Drizzle with honey; stir gently. Bake an additional 5 minutes. Sprinkle with remaining 2 teaspoons rosemary.

3 comments:

KATINA KARAS STUART said...

Sounds yummy.

Jenna said...

making this tonight! sounds delish!

Caleb and Elizabeth said...

Can't wait to try this recipes!