Today I thought I'd make fish for our Friday meal … and I knew just the recipe I was hungering for 😉
In this recipe, I use tilapia; but trout, red snapper, halibut, or swordfish can be substituted.
I first made this recipe in July of 2019 - and tonight, Holland will be the only man who has enjoyed this delicious fish recipe, with me 👩❤️💋👨
For sides - I made steamed baby potatoes with carrots, & cornbread with sweet peppers & cilantro … this is my own recipe, pulled together because the little peppers need to be used: I had made cornbread with jalapeno's in my last marriage, and that was interesting; so, today in this marriage, colorful sweet peppers will be just as interesting, and tasty 😊
#NOTE: Read all the recipes before you begin this meal, and stagger the food prep & cooking accordingly - done in this manner, everything will get done around the same time 😘
The fish & cornbread use the same oven temperature to cook; so, you can slip the fish into the oven nearing the end of the cornbread baking … or, you could finish cooking the cornbread and remove from the oven, cover with foil - then bake the fish, which doesn't take that long to bake.
FISH WITH CUMIN-GARLIC BUTTER ~ 4 servings
Cumin Garlic Butter: ¾ cup (1-1/2 sticks) unsalted Butter, room temperature * 1 Tablespoon minced Garlic * 2 teaspoons ground Cumin * 1-1/2 teaspoons Hungarian Sweet Paprika * 1 teaspoons fresh Lemon Juice * pinch Cayenne Pepper * Sea Salt & Black pepper to taste
In a small bowl, combine ingredients; blend together. Let stand 1 hour at room temperature (Can be prepared 1 day ahead and refrigerated. Bring to room temperature before serving).
Fish: 4 Tilapia fillets * 2 Tablespoons Vegetable Oil * 2 Tablespoons Lemon Juice * 2 teaspoons ground Cumin * 1 teaspoon minced Garlic * Sea salt & Black Pepper to taste
Arrange fish in shallow baking dish. Mix oil, lemon juice, cumin, garlic, salt & pepper: pour marinade over fish. Let stand 1 hour.
Preheat oven to 400-degrees. Spread some flavored butter on each fish fillet:
Bake fish in marinade - basting twice, for 12 minutes (or until fillets flake easily with fork tines).
Set fish on platter or plate - spread some of the flavored butter atop the fish. Pass remaining butter separately.
STEAMED VEGETABLES for 2: 2 large Carrots, peeled & sliced on the diagonal * 9 Baby Potatoes, center banded with a paring knife * Steamer Pot
Fill pot with enough water to reach the bottom of steamer basket; place veggies in steamer basket.
Place lid on pot & bring to a boil - reduce heat to medium high, and steam until veggies are fork tender - about 20 minutes.
VAL'S JIFFY CORNBREAD WITH SWEET PEPPERS & CILANTRO ~8" x 8" sq. pan
1 box Jiffy Cornbread Mix * 1 Egg * 1/3 c. Milk * 1 cup Sweet Peppers, diced small (I used Red & Yellow, both small) * 1 TBSP. Cilantro, chopped * 8' x 8" baking pan * Butter-flavor Cooking Spray
Preheat oven to 400-degrees.
In a medium bowl; whisk together the cornbread mix, egg, & milk.
Add the sweet peppers & cilantro: gently stir to blend:
Pour mixture into a buttered pan & bake as directed on the box.
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Husband says the meal was delicious - and a repeat 😊👌❤️
