Pan-seared Tilapia with Steamed Rice and Brussels Sprouts
I love Sunday family dinners. On tonight's menu: Fish. I was raised on fish, but cooking fish at home is tricky. First picking very fresh fish is important, and it cooks really fast, so you have tend to it every second. The advantage of cooking fish at home, rather than getting it at a restaurant, is that even the really good restaurants cook fish in a lot of butter. Let's face it, butter makes it taste good, so you keep coming back. Here's a really quick, simple, healthier Pan-Seared Tilapia recipe that anyone can tackle.
Pan-Seared Tilapia
Ingredients
- 4 (4 ounce) fillets tilapia
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoon olive oil
- 1 tablespoons butter, melted
Directions
- Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
- Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
...and for dessert, Flan. Again, another food that I grew up eating, the Filipino culture has a lot of custard desserts (known as leche flan). My grandmother made the BEST flan desserts ever! I'm in a state of nostalgia every time I have a piece. The key, similar to fish, is not to over cook flan. The silky texture is destroyed with over cooking, check if it's done about 10 minutes before recommended cook time. This is a once in a while dessert because it is very rich, but it's Sunday Dinner, so a treat is in order, baked fresh. Below is a simple Kahlua Flan recipe that will wow!
Flan...one word, Silky Yummy! Ok, maybe two words...
Kahlua Flan
(Emeril Lagasse recipe)
Ingredients
Directions
Preheat the oven to 350 degrees F.
In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
Cut into wedges and serve immediately.
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