Dinner for Your Love…

TILAPIA VERA CRUZ

ASPARAGUS WITH CITRUS MAYO

This dish is simple but full of flavor.  Soft, spicy fish and crisp-tender asparagus with a tangy sauce.  A nice special occasion meal that’s beautiful and impressive!

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Vegetable cooking spray
1 1/2 pounds fresh or frozen tilapia, thawed if frozen
One 14-ounce can diced tomatoes with green chiles, undrained
1 clove garlic, minced
1/2 cup sliced green pimento-stuffed olives
1/2 teaspoon cumin
Juice from one lime
1 tablespoon olive oil
Kosher salt
Fresh black pepper
1 Roma tomato, finely diced

Preheat oven to 425 degrees. Coat a long casserole dish with cooking spray. In casserole combine undrained tomatoes, garlic, olives, cumin, and lime juice.

Rinse fish and pat dry. Cut into four pieces and lay fillets over tomato mixture. Drizzle with olive oil and season with salt (sparingly – the olives make it salty) and black pepper.

Bake, uncovered, for 10 minutes. Spoon some of the sauce mixture over the top of the fish. Sprinkle with diced fresh tomatoes. Continue to bake for another 7-10 minutes or until fish flakes easily with fork. Makes 4 normal or 8 Weight Loss Surgery servings.

Per WLS Serving: Calories 201; Protein 34 g; Fat 6 g; Carbs 4 g; Sugar 2 g; Sodium 233 mg

Per Normal Serving: 402 Cal; 69 g Protein; 12 g Tot Fat; 7 g Carb; 1 g Fiber; 4 g Sugar; 467 mg Sodium

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ASPARAGUS WITH CITRUS MAYONNAISE

 

1 pound fresh asparagus spears

2 tablespoons mayonnaise
2 tablespoons Greek-style yogurt or plain yogurt
Juice and zest from half an orange
1/4 teaspoon cumin
1/2 teaspoon lemon pepper

Snap off or trim woody base from asparagus spears. In a medium saucepan cook asparagus in boiling water for 4-6 minutes or until crisp-tender. Meanwhile in a small bowl combine mayonnaise, yogurt, orange juice and zest, cumin, and lemon pepper. Drain asparagus and serve with citrus mayonnaise and freshly ground black pepper.
Makes 4 servings.

Per Serving: 47 Cal; 2 g Protein; 3 g Fat; 3 g Carb; 2 g Fiber; 3 g Sugar; 60 g Sodium

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6 Comments Add yours

  1. Tim Elhajj says:

    ohhhh, this looks like a keeper. Thanks for the tip! I’ll let you know how it comes out.

  2. Cara says:

    There’s a similar dish I love at a nearby restaurant, made with chilean seabass, but I would definitely be up for trying this with the lighter tilapia.

  3. GayleTX says:

    Vera Cruz Talapia

    I’d been wondering what to do with the talapia in the freezer….when I saw your recipe I got it out and we had it for dinner tonight. It was a winner…..we enjoyed it even tho we are not ordinarily big fish fans (well, other than fried catfish). It was simple and tasty and quick and we’ll make two meals from it.

  4. Beth says:

    Hey, this was great! My husband even liked it, and he’s not really a fan of green olives OR fish. Also, the Citrus Mayo was a big hit.

  5. patti says:

    Ok i looked at this recipe and thought??? hmmmmm not sure about this one..but I tried it tonight…well lets just say Im glad my dh is working..I now have some leftover for my supper tomorrow night. This is great!!!! and I dont think Ive ever not eaten fish without a crumb coating on it..
    I did tweak the asparagus one though…made it more dilly with mayo, sour cream and dried dill. Next will be the fish chowder..yummm

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