Monday, March 16, 2015

Monday Inspiration for Moms

I started Monday Inspiration because Mondays should be celebrated and started with a little pep talk for the week ahead and not dismissed at 8AM as a doom day. So will join me and share these inspirations with your friends? 

This week:

Each week I try to integrate a new recipe. Whether it be a new veggie or maybe a new dish all together. This past week I decided to try a new fish recipe from this book.

One of the things I loved about this recipe was it could all be made in one pan which makes for simple clean up. I didn't add the capers in ours and I made more than 4 but I hope you enjoy! If you aren't comfortable in the kitchen trying something new I am right with you. But don't let an unknown recipe from a cookbook or online scare you. Try it and if it fails there is always pizza or take out chinese. Chances are though you will find an new recipe to add to your list. 

Tilapia in Caper-Tomato Sauce


Zest and juice from one lemon
1 teaspoon kosher salt (I used himalayan salt)
2 tilapia fillets, sliced down the middles to yield 4 long strips
1 tablespoon olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon tomato paste
1 1/2 cup finely chopped or hand-shredded canned tomatoes
2 tablespoons capers, rinsed


1. Place half the lemon juice and 1/2 teaspoon of the salt in a medium bowl. Add the tilapia fillets and turn to coat in seasoned lemon juice. Set aside. 

2. Add the olive oil, black pepper and red pepper flakes to a large skillet. Set the heat to medium-high and cook, stirring often, until the spices are fragrant- about 1 minute. Stir in the lemon zest and once it sizzles, stir in the tomato paste. Cook, stirring often, until the tomato paste deepens in color. 1 1/2 to 2 minutes. 

3. Add the tomatoes and remaining 1/2 teaspoon salt and cook, stirring often, until the tomatoes break down and become jam-like- 3 to 4 minutes. Add the remaining lemon juice and the capers to the skillet and bring the mixture to a simmer. 

4. Nestle the tilapia fillets in the tomato mixture, cover the pan, reduce the heat to medium-low and cook until the fillets feel firm to slight pressure and they flake easily, 6 to 8 minutes. Divide the filet strips among 4 plates and serve with the sauce. 

Simple. Easy and pretty tasty too. This cookbook has so many simple, easy recipes that I am excited to try. You can grab a copy too and when you do go look at the lemon and blueberry cheesecake pudding. Hmm. 

I received a copy of this book from Blogging for Books for a post and my honest opinion. 


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