Oven roasted tilapia and vegetables with lemon herb butter
Oven roasted tilapia and vegetables with lemon herb butter
Serves 4
1 1/2 pounds fresh tilapia (4 each 5-6 oz filets)
1 tomato (sliced in 8 slices)
1 zucchini
1 yellow squash
1 lemon (sliced in 8 slices)
To taste Italian seasoning (use your favorite)
To taste salt and pepper
4 Tbsp butter
2 cups cooked brown rice (use what is in your pantry)
4 sheets aluminum foil (approx 12-16 inches long)
Lay four pieces of foil out on counter top or work table. Place two slices of tomato in center of each sheet, and season lightly with salt and pepper. Divide the zucchini and yellow squash into four portions, and place over the top of tomatoes. Try to keep them as flat and evenly spread out as possible so they will cook evenly. Season the vegetables with Italian seasoning. Use whatever seasoning blend you normally have in your pantry. If you prefer all basil, or have a blend you normally use, substitute here. You could replace with fresh basil leaves, but fresh herbs may be expensive depending on timing and market prices.
Place the tilapia on top of the vegetable stack. Place 1 Tbsp butter on top of fish. If you soften butter slightly you can spread it easily over fish. Season lightly with salt and pepper, and same seasoning you used on vegetables. Top with two slices of lemon. Form a pouch with foil and crimp edges, forming an envelope or bag.
Place in 350 degree oven for about 15 to 20 minutes. Remove from oven and open foil; use caution as steam will be trapped in foil. Serve the tilapia and vegetables over cooked rice. Make sure to spoon liquid from bottom of foil over top of the fish and vegetables.
Sauteed Yellow Squash and Zucchini
Sautéed Yellow Squash and Zucchini
1 Tablespoon olive oil
1 pat of butter
1 Tablespoon sesame oil
Yellow Squash
Zucchini
1 diced onion
Corn
Black pepper to taste
1 teaspoon parsley
1 tablespoon chopped chives
Heat olive oil and butter in pan. Saute onion. Add squash, corn, and zucchini. Saute for approximately 5 minutes. Add sesame oil, pepper, parsley, and chives. Serve.
Yogurt Marinated Lamb Kabobs
Yogurt Marinated Lamb Kabobs
Serves 4 to 6
2 cups plain yogurt
2 cloves garlic, finely minced
2 tablespoons curry powder
1/2 teaspoon tumeric
Coarse salt and freshly ground black pepper
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
Zucchini, cut into 1-inch pieces
Yellow squash, cut into 1-inch pieces
Grape tomatoes
Fresh bay leaves (optional)
1. In a large bowl, mix together yogurt, garlic, curry, and tumeric; season with salt and pepper. Add lamb and toss to coat. Marinate, covered, refrigerated, 2 to 3 hours.
2. If using bamboo or wooden skewers, place in a shallow dish and cover with water, 30 minutes before meat is ready to cook.
3. Preheat a grill pan. Thread lamb pieces onto skewers, alternating lamb with vegetables and bay leaves, if desired. Place skewers on grill pan and cook until meat has reached desired degree of doneness, about 10 minutes for medium-rare.
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