Sunday Dinner: "LGH" Tilapia, Green Bean Salad, & Roasted Potatoes

Here's a rundown of tonight's tasty (and pretty healthy!) dinner... pictures included, of course!

Paul's mom's green beans.

Paul's mom gave us a batch of green beans straight from her garden and I wanted to do something a little different.  A little different meaning, not in a stir-fry or steamed and eaten plain, which is the only thing I have ever done with green beans.  This is based on a fantastically simple recipe by Biana at TastyGalaxy.

Green Bean Salad thanks to TastyGalaxy (with a couple of my own little tweaks, of course)

• about 1 pound green beans
• a big handful of chopped pecans (her recipe calls for almonds, which I don't have on hand, so I substituted)
• about 1/2 of a small red onion, cut into slivers
• zest of one lemon
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt and pepper, which I forgot... oops!

1. Clean and wash the beans.  Blanch for 3 minutes.  Drain and immediately rinse in cold water or dunk in ice bath.
2. Combine lemon zest, lemon juice, olive oil, salt, and pepper.
3. In a bowl, combine the beans, onions, and nuts.  Toss with the lemon mixture.

Nutty goodness.

The finished product.

I made the salad a few hours before dinnertime and let it marinate in the fridge until then.  The lemon infused the green beans and really enhanced their flavor, which is fantastic already.  I really love this salad.  It is crisp, refreshing, and so healthy.  Definitely a great way to showcase some quality green beans.

I can't wait 'til I can have my own real garden someday.  The quality of fruits and veggies from a well-tended garden is unlike anything you can get in the store.  Moving on to the main dish...

Lemon-Garlic-Herb (LGH) Tilapia

• 3 or 4 tilapia fillets, depending on size... should be about 1 pound altogether
• 3 tbsp fresh lemon juice
• 2 tbsp butter
• 3 cloves garlic, finely chopped
• 2 tsp fresh thyme leaves
• 1/2 tsp dried parsley (or 1 tsp fresh)

1. Preheat oven to 400 degrees F.
2. Rinse the fillets in cool water, pat dry, and place in greased baking dish.
3. Pour the lemon juice over the fish.
4. Sauté the garlic in the butter until very fragrant.  Remove from heat and mix in the herbs.
5. Pour the butter mixture over the fish.  Bake for 12 minutes.  Fish should flake easily when pierced with a fork.

Before baking.

Yummy!

This turned out pretty fantastic as well.  The fish was soft, tender, with a delicate lemon flavor and little hints of garlic and herbs here and there.  This was my first time baking, as opposed to pan-frying, tilapia and I think it's a great way to prepare this fish (not to mention healthier).  Be careful not to over-bake because the fillets are so thin.  I'm also glad I sautéed the garlic and butter beforehand; I think it added a nice toasty flavor to the whole dish.  Side note: I actually used 3 tbsp butter, but I changed it in the recipe to 2 tbsp. I left some in the sauté pan, otherwise the fish would have been swimming in it (ha! see what I did there?)...and I was trying to go healthier.  Now for the second side dish...

No recipe here, but I had a couple extra potatoes to use up, and I already had the oven at 400, so why not roast them?  And dip them in spicy mayo, of course.  ;)

These always come out perfectly tossed in extra-virgin olive oil, sprinkled liberally with kosher salt & freshly ground black pepper, and baked at 400 for about 10 minutes.  Just make sure they are spread on a single layer on your baking sheet.

What did you eat this Sunday?

Cheers,

L