Pan Seared Tilapia:
2-4 boneless fillets of Tilapia (depending on how many pieces you each want)
1/3 stick of butter
1/2 teaspoon of minced garlic
Seasoning (I used a Mediterranean seafood seasoning blend)
1/2 of a lemon
Season the fish on both sides and set aside. Melt butter completely (until starting to be foamy) in a skillet over medium heat. Once it is melted, add the garlic. Heat for about 30 seconds, then place the fish fillets into the pan. Sear for about 4 to 5 minutes per side, being careful to only turn once to prevent the fish from falling apart. When you only have about 1 to 2 minutes left to cook, squeeze juice out of the lemon half into the pan. When fish is done (it should flake easily) remove from pan and place on a plate with paper towels to remove excess oil before serving.
Summer Strawberry Salad:
Toss together the following-
Mixed greens (5-6 oz package)
Strawberries, sliced (I used about half of a 1 lb package)
Blueberries (I used about 1/3 of a 6 oz package)
Small mandarin oranges (I used jarred ones and removed just a few spoonfuls from the juices)
Candies pecans (about 1/4 cup)
When your ready to serve, sprinkle each serving with some crumbled goat cheese and drizzle with Rasberry Vinaigrette.
Enjoy!
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