Category Archives: Seafood

Oven-roasted Tilapia with Fresh Tomato and Zucchini Pan Sauce


  • 1lb Tilapia fillets (~4)
  • 3 Pints of cherry tomatoes
  • 3 Zucchini, large cubes
  • 6 cloves of fresh garlic, minced
  • Red Pepper Flakes, a pinch goes a long way
  • 1/2C White wine (I used Sauvignon Blanc)
  • 1/4C Sherry Wine
  • 4T EV Olive Oil
  • 4T Roasted Garlic Butter
  • Basil, ~20 leaves, chopped
  • Parsley
  • Zest of 1 Lemon
  • Kosher salt
  • Cracked black pepper

Printable Recipe

Preheat oven to 400F.

In a saute pan over medium-high heat, saute red pepper flakes and minced garlic in 2T olive oil until fragrant. Toss in the whole cherry tomatoes and cubed zucchini, toss to coat and sprinkle with s&p. Saute until tomatoes begin to soften, shrivel up, and release their juices – ~5 minutes. Zucchini will still be firm so cover and let steam for ~10mins until fork tender.

While zucchini steams, prep the fish. In an oven-safe skillet add remainder of oil to bottom. Place filets on top.  Add 4T of roasted garlic butter around the filets. Splash with 1/4C white wine. Sprinkle with s&p, chopped basil, and lemon zest. Roast in oven until edges start to turn opaque.

Back to the tomatoes – uncover, splash in the sherry and remainder of white wine and bring to a boil for a few minutes. Tear up the basil leaves, toss in and mix. Sauce should have thickened up a bit. Taste and adjust for s&p.

Remove fish from oven. Carefully remove fillets to a dish. Dump the tomato and zucchini sauce into the skillet and carefully place fillets on top. Pop skillet back in oven for ~10 minutes or until fish is uniformly white and flakes when plucked with a fork.

Serve fish atop rice (I like rice pilaf with this dish) with a heaping ladle of tomato and zucchini sauce. Finish off with a squirt of fresh lemon, parsley, basil, a light drizzle of good quality extra virgin olive oil, a sprinkle of fleur de sel if you have it, and a few twists of the pepper mill.

You’re gonna love this one.

Damn, it feels good to be back!

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Grilled Tilapia with Fresh Avocado Salsa

Call me the Colonel because I have a bangin’ original recipe for you. I’m talking lite, healthy, bursting with flavor, quick, easy, and sexy. I take a nice hunk of simply dressed tilapia and throw it on the grill for a few and dress it with a super flavorful avocado salsa. It screams fresh…throw this into a tortilla and hit it with some spice and call it a fish taco or do what I did and serve it with a side of warm grilled flat-bread. Money.

Serves 4
Prep time: 15mins
Cook time: 6mins

Get yourself:

  • 4 Fresh Tilapia filets
  • 1 Avocado
  • 1 Tomato (you can use a beefsteak or a handful of cherry/grape)
  • .25 Red Onion, diced
  • .5 Lemon, juiced
  • 1.5T Red wine vinegar
  • 1t Fresh parsley, chopped
  • 1 Garlic clove, small and diced fine or grated
  • Fresh cracked black pepper
  • .5t Kosher salt
  • Extra Virgin Olive Oil

Printable Recipe

Get that avocado opened

…nice and easy when you drop the blade on the pit…

Let tilapia get to room temperature and brush some evoo on

Sprinkle with some kosher salt and a few grinds of black pepper

Spray your grates with Pam or brush grates with evoo

Preheat your grill on medium

Salsa time!

…muy caliente..

Chop your avocado, tomato, red onion, garlic, and parsley and toss into a bowl

…nothing fancy a nice rough chop will do…

Add in your fresh squeezed lemon juice, red wine vinegar, salt and pepper

…mix it good…

…mix it real good…

Taste

Stomp your feet in a fit of joy

Throw the tilapia on the grill for a few minutes on each side

Fish is done when flesh is opaque and flaky

Careful when handling on grill…get a good spatula….

…it can easily go from…

“Oh my, look at that beautiful hunk of fish” to “OMG! I just smashed my fish into smithereens!

Hopefully your fish comes off in one piece…

Dress it up with a little of that delicious avocado salsa…

Break off a piece of that luscious warm grilled flat-bread…

…and EAT!

I will post a recipe for the flat-bread ASAP!

Tilapia Oreganata

Gotta switch things up a bit…can’t always be eating meat and pasta…at least that’s what Mom says. Tilapia is a great white fleshed fish that takes well to any preparation and when cooked properly is flaky and velvety. I like to make most of my fish Oreganata style, which is simply fish encrusted with seasoned breadcrumbs and baked. I’ve been on a Panko kick lately so when I came across the Tilapia I immediately thought about using Panko instead of only regular seasoned breadcrumbs…I’m glad I did…you will be too…

Prep time: 15mins
Cook time: 20mins
Serves: 4

Get yourself:

  • 4 Fresh Tilapia fillets
  • .5C Panko
  • .25C Seasoned bread crumbs
  • .5C Pecorino-Romano grated
  • 1.5T Fresh Parsley chopped
  • 8 Cloves roasted garlic
  • 1t Dried oregano
  • .5t Garlic powder
  • 2T Extra virgin olive oil
  • .5C White wine (I used Pinot Grigio)
  • .5 Fresh lemon, juiced
  • 4T Butter, melted
  • 1/8t Kosher salt
  • .5t Black pepper
  • Preheat oven to 350F

Printable Recipe

Grab some thick fresh fillets and dry thoroughly

Rub 2 cloves of roasted garlic into each fillet

The garlic will melt right into the flesh

Don’t be too rough though you’ll smoosh the flesh…

…nice-n-easy…

Pop open a bottle of white

Pour a  glass, make sure it tastes good…

…get back to cooking…

Drizzle some olive oil in a Pyrex large enough to hold all of the fish

Pour the wine into Pyrex

Crumb mix:

Combine breadcrumbs, cheese, oregano, garlic powder, salt, pepper, and parsley (save a little parsley for garnish)

Mix it all up

Now add the lemon juice and olive oil

Stir

Mixture should be crumbly NOT pasty

Lightly pack the crumb mix on top of fillets

Note: you are not dredging the fish

Drizzle the melted butter directly over the fillets

Bake uncovered in a 350F oven for ~20mins

Check after 15mins by pulling at the flesh with the tines of a fork

Flesh will flake off in layers when cooked

Crumbs should take on a nice golden hue

Serve Tilapia over a bed of sautéed spinach

Light, buttery, velvety, zesty, garlic-y

If you’ve been meaning to eat more fish, well, here’s an excuse…

Enjoy!

Quick Linguine & Clams

Yesterday it was 60 degrees in my neck of the woods. No jacket, windows down in the car, the smell of spring wafting through the air…and almost instantly my mind starts conjuring up seasonal dishes…pesto, black and blue burgers on the grill, ribs, tomato and cucumber salad, fresh basil…and then I stopped at a red light only to find myself staring at a mountain of snow built up on the corner…an abrupt reminder that, well, spring is close, but it’s still winter, dammit! A tease nonetheless, so I  decided to make a dish that would keep the feeling alive and the smell in the air, at least in my house anyway. Now, don’t get me wrong, this dish should be made with fresh little neck clams, but like I said, it’s still winter and I sure as heck wasn’t in the mood to clean clams after work, so I had to hack it…canned clams in their juices was the only option and I just so happened to have some in the pantry…

Serves 4

Prep time: ~25mins

Get yourself:

3 Cans clams in their juices

6 Cloves fresh garlic smashed

1 Bunch of parsley

.5C White wine (I used Pinot Grigio)

1lb Linguine

4T Extra virgin olive oil

s&cracked pep

Crushed red pepper flakes (optional)

Get all your goodies together

Bring a pot of salted water to a boil for the Linguine

In a heavy bottomed pot you’re going to perfume the oil with fresh garlic

To perfume oil you:

Smash garlic so it’s cracked open, remove skin

Toss in a pot with oil

Turn flame on medium high

As the oil gradually heats up, the garlic will infuse the oil

(If you’re using crushed red pepper add it in with the garlic, but don’t remove)

Once garlic is lightly browned on both sides, remove and set aside

Drain the juice off the clams into a separate bowl

Toss the clams in and saute for a couple of minutes

Add the clam juice back in

Add in the white wine

At this point the kitchen is going to smell off the hook

Throw some sandals on, crack open a beer…

Bring the flame up to high and burn the devil off for a minute or so

Reduce flame to medium low

Toss in a couple tablespoons of parsley

Add a smidgen of salt and several grinds of black pepper

Taste and adjust for seasoning

Careful not to add too much salt

At this point your sauce is ready to toss with Linguine

Drain Linguine, RESERVE 2 cups of the water

Add one cup of pasta water to the clam sauce and stir

Taste and adjust for seasoning

Sauce should be plentiful

You don’t want to be short because once the pasta hits the sauce it’s

going to suck it up like a Hoover

Add in 3/4 of the Linguine and stir

If it looks like the sauce vanished add in the rest of the pasta water and stir

Remember these guys?

We call them garlic crunchies

Chop them up and toss into the pasta for a little garlic crunch with every bite

You’re ready to plate…

Garnish with some fresh parsley and cracked pep

Twirl it, slurp it up, listen to the seagulls outside your window…

Wash it down with the rest of that cold, crisp, white wine

Life is good