peas – Caty's Corner

If you’re reading this post today is your lucky day! Instead of just posting one recipe today I have a whole meal for you! All the recipes are super simple and easily come together in 30 minutes. So, no excuses for a fast food run when you have this!

It’s also a great time for a fish recipe if you are someone who follows the “no meat on Fridays” rule during Lent. But really, I think it’s great all the time. I love seafood but it has to have big flavor. White fish like tilapia, cod, flounder, etc. can turn out pretty bland if you don’t spice it up a little. Luckily, I’m pretty good at that 🙂

I picked tilapia because it’s a relatively inexpensive fish that’s good whether you buy it fresh or frozen and it has a light, delicate taste — no fishy taste at all. It also cooks really fast in a skillet or under the broiler and fast dinners are always a plus for me.

I have to confess that I decided to add this to the blog after everything was already cooked so I don’t have as many pictures as usual. But, here’s how to make it all!

You will need:

4 tilapia fillets (thaw if frozen)

lemon pepper

paprika

salt

First, drizzle some olive oil in a non-stick skillet and let it heat up while you’re getting the fish ready. Then pat the fish dry on both sides and season one side with the lemon pepper, paprika, and salt. Just a pinch of each will do. When the oil is hot place the tilapia in the skillet and let the first side cook for about 2 minutes. Don’t move it around in the pan or peek because you want it to get a nice crust on the outside. Season the second side of the fillets in the pan and then flip them over. Let them cook until the fish is opaque all the way through and flakes easily with a fork, about a minute or so. Quick and easy right?

So, in the spirit of being healthy, I decided to serve this with a grain for some good carbs and a green veggie because…..well, because they’re always good for you. Couscous steamed asparagus it is! Here’s what you’ll need for that.

First the asparagus. All you need to do is cut off the bottom part of the stalks (they’re too crunchy even when they’re cooked) and rinse them off. Then place them in a large pan and put in enough water to cover them half way. Put a lid on and let them steam on the stove over medium high heat until they are bright green and still a little al dente. If you let them go too long you’ll end up with some very limp and mushy asparagus. When they’re done drain them in a colander and add a little pat of butter if you want some extra flavor.

**If you want to time everything so your sides are done at the same time as the fish I would actually cook the fish last. I put the asparagus on first, then the couscous about 5 minutes later, and cooked the fish at the last minute.

Now for the couscous (serves 3-4 as a side)

3/4 cup couscous, dry (use your favorite brand from a box or the bulk food section)

1/4 onion, chopped

1 clove garlic, minced

5 or 6 large button mushrooms, chopped

1/2 c green peas, frozen

chicken stock

water

salt and pepper

Heat up some olive oil in a pan and add the onion. Let it sauté for about 2 minutes and then throw in the mushrooms and the garlic. Season with salt and pepper and let the mushrooms cook for another 3 or 4 minutes. When those are done, add the peas and remove the pan from the heat. Put a lid on the pan so the peas can warm up while the couscous is cooking.

Cook the couscous according to the directions on your box. The directions will most likely say to just use water but replace half of the water with chicken stock. It’s an easy way to boost the flavor.

When the couscous is ready add the mushroom and pea mixture and season with a little more salt and pepper.

Now start serving everything up and enjoy a nice healthy meal 🙂