Classics, Dinner, Fish & Seafood

Tarragon Tilapia in Lemon-Caper White Wine sauce

A light delicious fish entrée, simple enough for a quick-lunch yet elegant enough to be the star of a dinner party.  Serve it family style with a side of rice or plate it up with a fresh salad–this is a sure shot hit !

Ingredients:

1 lb of Tilapia

1 medium-sized lemon

1 Tbsp of drained capers

1/2 Tbsp of Tarragon

Salt and Pepper to taste

A splash of good white wine, use what you would drink-ALWAYS

Method:

Preheat oven to 350.

Spray a baking pan ( use one where the fillets will fit nicely) with cooking spray arrange the fillets.

Season liberally with sal and pepper.  Add lemon zest, tarragon and sprinkle the capers.

Arrange a few lemon slices over the fish and add a splash of white wine, just enough to cover the bottom of the pan, DO NOT submerge the fillets  in it.

Bake for about 15 min till the fish is cooked through and then broil for a the last 2 min to give the fillets a light golden brown crust.

Serve warm with your choice of side.

Comfort food, Savory, Soups

A Refreshing Spring Soup

I am not a fan of cold soups. But I REALLY love soups, so I try to make very light, refreshing soups for the warmers months.  Like most of my recipes, you can doctor it up to you and your family’s taste.  I was clearing out my pantry and I all I had were my emergency can of mixed vegetables and a two chicken breasts.  So I made this lovely, light soup—perfect for a relaxing spring evening.

Ingredients:

1 medium onion chopped

2 cans of mixed vegetables ( feel free to use fresh seasonal vegetables here)

cubed, chicken breast

Chicken stock enough to cover all the ingredients

1 Bay leaf

salt, pepper, rosemary (fresh or dried) and a splash of lemon juice (all according to your taste)

Method:

Saute all the onions and vegetables in a few drops of olive oil, enough to soften the veggies and give them a little light coating–remember the key to this soup is light !

Then add the chicken pieces along with salt, pepper, lemon juice and rosemary and saute till the chicken is lightly cooked.

Fill the pot with chicken stock to cover all the goodies and simmer on low till the chicken is cooked through.

You could add some rice/orzo or other short cut pasta at this point to add more body to the soup, but I did not.

Serve hot or warm with a crusty slice of bread !