Lemon Garlic clove Tilapia

I just wished to tell you everything that I’m within a Starbucks composing this post. I’m hungrier when compared to a lion and those little salted caramel cake pops are staring at me. Significantly, whoever invented those is a genius because I wish to destroy about three of them… with my mouth.

Sorry if which was an excessive amount of, but writing about meals, staring at meals, and smelling meals is making me personally a little bit weird. Without the fact that I’m already weird, so this post is merely extremely weird. Got it?

Anyway I’ve gathered all of my willpower so we can discuss what’s been actually going down in my own kitchen. In regards to a month back I posted a simple image of tilapia on my Facebook page A lot of you asked for the recipe, therefore although I don’t possess photos from the completed, plated food, I believed that you’ll still enjoy it. But here’s some truth: 1 / 2 of the items I produce or bake don’t end up on my blog page. Sometimes it’s due to the fact I didn’t snap an image; realistically it’s because I’m a small amount of a perfectionist now that I very own a nice video camera. Most of the food I create is made at night for dinner, so finding time and energy to setup a photoshoot when I’m hungry can be challenging. Not to mention I only make use of natural lighting, so I’m a bit bummed that it’s getting darker, earlier.

Mainly because I make a whole lot of pancakes. Like each morning. They’re often different and damn, they are delicious.

I’ve also been making a whole lot of brown butter and sea salt chocolates chip cookies While they’re amazing, I can’t say they advantage my waistline. Oh well… WORTHWHILE.

To balance it out, I eat A LOT of veggies. Roasted in garlic and tossed in olive oil. I could eat the complete pan… and frequently times I do.

Snack time happens a whole lot. I’ve been taking in vegan kale green monster smoothies (I’ve a recipe just around the corner).

I believe they totally make me kissable. My kale bag thinks so as well.

Dinner is on my brain from the moment I awaken. Last week I produced Turkey Sausage with spicy peppers and onions, after that stuffed in an acorn squash. It was the perfect fall meal.

And since dinner can’t continually be exactly the same, I produced a dark bean & lovely potato chili. Yet another meal that captured my center…

Especially when deliciously scooped in salty lime corn tortillas. Ohhhhhh heavenly dayyyyy.

And who have could forget Asian meals? Not me!

My roommate and We cooked something such as my teriyaki salmon with dark brown rice and stir-fry veggies; it’s one of my favorite meals I’ve got in some time.

However, I always leave room for dessert during Fall.

There’s nothing much better than a warm apple sharp. Topped with vanilla ice cream. Guys can’t resist. Hehe.

But first, an excellent for you Tilapia marinated in lemon, essential olive oil, and garlic clove, then topped having a basil garnish. The flavors absorb into the fish and it’s really wonderful served over brown grain.

Dooooooooooooo it!

Writer: Monique

Prep time:

20 mins

Cook time:

10 mins

Total time:

30 mins

Acts: 4

Tilapia marinated in olive oil and garlic. Great baked or pan fried and ideal served over brown rice.


2 tablespoons refreshing lemon juice, plus much more

3 tablespoon essential olive oil, divided

1 teaspoon dried parsley flakes

2 tablespoons freshly chopped basil

sodium and pepper to taste


Place the seafood in a big ziploc bag and add garlic, 1 tablespoon of essential olive oil, lemon juice, and parsley. Toss seafood around to coat and place in refrigerator for 20 mins.

Once prepared to make, heat 1-2 tablespoons of olive oil in nonstick skillet more than medium-high temperature until oil begins to shimmer. Make fillets two at a time for approximately 3-4 a few minutes per side or until opaque and slightly browned.

Erin –

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