Monday, April 16, 2012
4 Tilapia fillets (about 1 lb)
3/4 cup freshly grated Parmesan cheese
2 tsp paprika
1 tbsp flat-leaf parsley, chopped
1 lemon, cut into wedges
Preheat oven to 400 degrees. In a shallow dish, combine cheese, paprika, parsley and salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place fish on a foil-lined baking sheet and bake until fish is opaque in the thickest part (about 10 - 12 minutes). Serve fish with the lemon wedges. Serve hot with steam vegetables or green salad.
1 lb lean sirloin steak (I use rib eye)
1 medium garlic clove, minced
Salt & Pepper to taste
4 tbsp sherry vinegar
1 tsp honey
2 tsp olive oil
1 1/2 tsp Dijon mustard
6 cups romaine lettuce, torn into bite pieces
1/3 cup dried cranberries
1/4 cup crumbled goat cheese (I don't like goat cheese so I use Parmesan flakes or Feta)
In a small mixing bowl, combine garlic, salt, pepper, vinegar, mustard, and honey; whisk in olive oil.
Coat skillet with oil, set over high heat. Sear steak (about 3 minutes per side) to desired degree of doneness. Let rest for 5-10 minutes, then slice thinly.
Place lettuce in a large salad bowl; add steak, cranberries and cheese. Drizzle with dressing and toss before serving.
Note: You may also substitute steak with chicken or skip the meat altogether and add avocado instead.