Wednesday, August 15, 2012

Food Network ain't got nothin' on me!

Radio silence... Sorry y'all. Things have been super busy at work - there are two of us editors in my office, and the girl I work with has been out for a week visiting her family, so my workload has been a bit heavier than usual! Add into that the four workouts I did in the last two days [pilates, 7.5 mile run, BodyPump, and BodyStep], and you can see where my exhaustion has entered. When I woke C up this morning (key detail, because usually he wakes me up!), he said "ALREADY?!" - yeah. Exactly how I feel!

Nonetheless, I knew I needed to share this in writing before I forgot about it - although I'm not sure that could even happen. Friends, I did something seriously important on Friday: I made a kick. ass. dinner. Delicious & with magazine-quality photos, to boot! It was SO. good.

We got out frozen tilapia filets on Friday, and I had every intention of making Tilapia Peach Packets & using some of the farmers' market peaches. However, when I pulled up the recipe at 5:30 on Friday night, that was a great big fail - 12-14 hours to marinate! Ehhh.... notsomuch. On to Plan B.

A quick Google search later, and we had our action plan: Grilled Chili-Lime Tilapia with Peach Salsa. Seemed easy enough... and it WAS. Easy, quick, delicious... practically gourmet. This one will be added to our regular rotation. I seriously recommend giving it a try! Don't be afraid of the fish! It's easy-peasy. Promise.

This recipe even got the seal of approval from C, who is NOT a big fish eater - "this is a good spice rub." Direct quote. 

Grilled Chili-Lime Tilapia with Peach Salsa
Adapted from Ginger Lemon Girl

1 lb. fresh tilapia (2 filets)
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt (optional)
2 tablespoons olive oil
Juice of 1/2 a lime

1 fresh peach, diced
1/4 red onion, diced
1/8 tsp chili powder
salt & pepper to taste
Juice of 1/2 a lime
1 tsp olive oil

Rinse & pat dry the tilapia and set on a large plate. In a small bowl stir together the dry rub: chili powder, garlic powder, and salt. Rub the spice mix over the fish until fully coated. Cover plate of fish with plastic wrap and refrigerate for 30 minutes to allow the spices to meld.

While fish is in the fridge, mix together the salsa in a small bowl: dice peach, dice onion, and mix with olive oil and lime juice.  Mix in spices and refrigerate until ready to use.

Heat grill pan 10 minutes before cooking. Get the grill pan very hot (a droplet of water should sizzle immediately). Brush olive oil on both sides of the spice-rubbed fish and place onto the grill. Cook 3-4 minutes on each side until the fish is fork tender & gently flakes. Plate grilled fish and squeeze lime over filets. Top with peach salsa after plating.


**Serve with whatever frozen vegetables are in your freezer and the leftover potato salad in your fridge because, other than the fish, you were completely unprepared for this meal. Normal.


Caitlin said...

Oh YUM! I totally want to try this. :) The rub DOES look delicious! ha ha.

Lindsay said...

Seriously good. Make it!

So I was really going to send you some of the oatmeal lemon bars - but I was not pleased with how they turned out. I used to "from scratch" version of the recipe, and it was just SUPER crumbly. The top layer didn't really come together, it just sat there and was messy. The bottom layer got too gooey from the liquid.... Would not have traveled well at ALL. Maybe the original recipe would have been better. I shall attempt them again some day. Sigh.

Caitlin said...

Ah! Glad I checked this ... boo! I did wonder about that. Hmm. So sweet of you to think of me though! :)