So there are a few things I’ve been hooked on lately.
1)Summer squash has been my favorite vegetable lately…maybe it’s because it’s summer..and maybe that’s why they call it summer squash.
2) Also, when it’s too hot out I want something nice and light for dinner. Tilapia is perfect because it’s super versatile, meaning you can season it a million different ways and it takes on that flavor really well. Tilapia is also nice and cheap! It’s 5.99 lb at Kroger. The fillet I got for this recipe was $2.64 and Ben and I were able to split it.
3) I’ve also had a had an obsession with couscous. At work we have a chef, Becky, who cooks us lunch everyday (and no, I’m not lying, my work is pretty awesome). She is amazing! I’ve never had couscous before she made it for me and I just love it. The texture is great. It’s low in fat and cholesterol free.
So I decided to put them all together with this Mustard-Parsley sauce. Credit to Giada De Laurentis (http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe.html) I did change the sauce slightly. I never seem to have chives available so I used parsley instead and have used it since.
Enjoy this great summer dinner!
Prep Time/Cook time: 15-20 minutes
Serving size: 2
Mustard-Parsley Tilapia on top of Yellow squash and couscous
1 Tilapia Fillet
1-2 Summer squash
3/4 cup (I bought 1 box of couscous, plain)
1 cup water
1/4 cup plain greek yogurt
2 tsp honey
1 tsp dijon mustard
1 tbl. lemon juice
2 tbl parsley or chives
salt and pepper to taste
1. Preheat boiler.
2. Cut squash in 1/4 inch slices and add to pan on medium heat with olive oil. Cook for 8-10 minutes until soft in the middle.
3. Mix sauce ingredients in small bowl and set aside.
4. Spray baking sheet with non-stick spray or use parchment paper. Parchment paper is my go-to. Add olive oil, salt, and pepper to fillet, and put in oven.
5. Start cooking the couscous according to the box directions while you cook the fillet
6. Broil fillet for 6-8 minutes and set aside to cool.
So my plating is really bad, but the food is really great. I even practiced plating it before, but I really need to get someone to teach me some plating skills because I messed that up big time. I really just wanted to share this recipe this week so I hope I’m forgiven. Challenge: When you make this, try to make it look prettier than my plate! Boom.