My husband doesn't care much for fish in general, but we're trying to be healthy and eat more fish. This is a very simple white fish recipe that I found on Allrecipes.com that he actually likes :) I followed the recipe, but made minor modifications in the quantity of each ingredient to suit our tastes. Unfortunately, this time around I accidentally let the garlic cook too long in the butter, causing it to brown, but it still tasted great!
The rice recipe is from Jessica's blog, What's Cooking in the Orange Kitchen? The garlic infuses the rice with a nice, subtle flavor. I can't even begin to describe how wonderful the house begins to smell as it bakes... the only thing that smells better is roasted garlic! :)
Lemon Garlic Tilapia
4 tilapia fillets
3 tbsp fresh lemon juice (I used 4 tbsp)
1 tbsp butter (I used 2 tbsp)
1 clove of garlic, finely chopped (I used 6 - love garlic!)
1 tsp dried parsley flakes
pepper to taste (I seasoned with salt as well)
Preheat oven to 375 degrees F (I set my oven to 400 degrees F). Spray a baking dish with non-stick cooking spray.
In a pan, melt the butter and sauté the garlic and parsley on low heat. While the garlic is cooking, rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish and season with pepper (and salt). Pour lemon juice over fillets.
Drizzle garlic butter over the fish.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 15 minutes. (I baked mine for 25-30 minutes.)
Baked Garlic Rice Pilaf
from What's Cooking in the Orange Kitchen?
2 tablespoons butter
3 garlic cloves, crushed (I used 4 cloves - love garlic!)
1 cup long-grain white rice (I used what we had on hand, jasmine rice)
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 375 F.
Heat butter in a skillet; add garlic and rice and cook until both are golden brown. (I cooked mine over low/medium heat.) Add 1 cup of broth and the salt and pepper. Bring to a boil and pour into a covered casserole; bake for 25 minutes.
Stir in remaining 1-1/2 cups broth; cook for another 45 minutes. This recipe can be doubled without increasing the cooking time.
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