Thursday, August 18, 2011

Tantalizing Thursday

Welcome to Tantalizing Thursday on Chief 187 Chatter. Summer is still in full swing and appetites, whereas still hearty with the amount of activity one tends to get done, are lighter than the fall/winter time. Fish is an excellent source of protein and offers lighter yet satisfying fare. People I run into tend to get scared off by fish thinking it is “impossible” to prepare well at home, it is “exceedingly” expensive, or timely to prepare. These are all myths that the recipe that follows will quickly disprove.

Tilapia with Escarole and Lemon-Pepper Oil
Recipe courtesy Food Network Magazine


1/2 cup extra-virgin olive oil
12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
4 cloves garlic, smashed
1 head escarole (about 1 1/4 pounds), torn into pieces
Kosher salt and freshly ground pepper
1 1/4 pounds tilapia fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 lemon


Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.

Yields 4 servings.

I loved the fact that potatoes were a part of this recipe. I am a huge fan of the tuber and am tired of the bad reputation it garnered a few years back. Potatoes are a comfort food that, when prepared healthfully, are extremely satisfying and nutritious. I also love the tilapia fish. White, flaky, and able to absorb flavors easily, it is the perfect fish for people who don’t think they like fish. The escarole is a dark leafy green, another healthy additive, and the lemon pepper oil brightens the whole meal.

If you try this recipe, please let me know. If you have a recipe you’d like to add, please post it. And, it you are looking for other recipes featured on Tantalizing Thursday on Chief 187 Chatter, simply type “Tantalizing Thursday” on the search feature located in the upper left hand corner of this page and see what appears. I believe in spending little time in the kitchen with easily accessible ingredients and a powerfully tasty impact at the end.

Please join me tomorrow as we end the week with my personal longtime favorite, the Friday Music Blog.

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