I'm still experimenting in the kitchen, trying a new trick or two every week. Lately, I've been finding lots of ways to use cilantro. If you have to buy it by the bunch, it means you've got to be creative in finding ways to use it up! I have been putting it in my Egg Beaters omelets in the mornings, which has been fantastic.
Tonight, I decided to jazz up one of my usual recipes and try some new flavors in the mix. I've been doing a tilapia-and-tomatoes thing for a while, thanks to the advice of Scotte back when I was attempting a low-carb diet. (That lasted about 2 weeks. Not good.)
For the past few years, this recipe has evolved to include a tilapia filet cooked on the stovetop in a little olive oil and jarred minced garlic, then adding no-salt diced tomatoes in their juice and dried Italian herbs. It's always good, and have a hearty Italian taste to it, which works well when I sometimes serve it over whole wheat pasta with parmesan cheese on top.
Well, tonight I changed it up. I still cooked the tilapia in a pan, sprinkled with black pepper, but used just a spritz of no-stick canola spray instead of about 2 tbsp of olive oil. The no-salt diced tomatoes stayed the same. But, instead of the dried Italian herbs and the minced garlic from a jar, I diced up more of the fresh cilantro and chopped 2 full cloves of fresh garlic.
Look at how pretty it was in the pan!
The result was a really light, fresh, and flavorful new version of what had become a familiar dish. The cilantro and garlic worked beautifully together, and since there was no oil in this the "sauce" was just so light and crisp. I did serve it over whole wheat fusilli pasta, and the sort of sweet nutty tasty of the pasta went with the fish and the sauce so well. I only made a few little changes, but now this dish had no fat and fresher, more nutritious ingredients. YUM!
Checking in / On the road...
6 years ago