I found wild-caught tilapia, normally a fairly expensive fish, on sale a couple of days ago! I always keep my eyes out for the “manager’s special” fish because even though you have to use it right away (there’s usually only a day or two until the expiration date), the discounts are huge!
Allow me to start at the beginning of the meal preparation with my first ever successful batch of paleo mayonnaise! There’s about 3/4 of a cup of oil (half coconut and half extra virgin olive oil) in the tacky snowman cup, and I only used the egg yolk not the whole egg. And check it out – I finally broke down and bought a whisk after wasting a good 45 minutes the other day making a horribly failed batch of mayo in our blender. The problem with the blender by the way was that I was trying to make just a small batch, and it didn’t fill the blender up enough that the blades could properly mix it. So because I don’t ever plan to make paleonnaise in 4-cup batches at a time, I decided that splurging on a whisk was probably worth it. 😛
See how beautifully thick my paleo mayo is? And it’s so simple to make too – once you’ve acquired a whisk. Drop an egg yolk in a glass and then whisk it continuously and vigorously while you pour in about 3/4 of a cup of any liquid state oil you want. And by slowly, I mean SLOOOOOOWWWWWLLLYYY. It should probably take you three whole minutes if you’re pouring continuously. If you pour the oil in too fast, or slack off on the whisking, your ingredients will separate and become liquid instead of the wonderful spreadable mayo you see above. So go slow, and whisk like your mayo’s life depends on it. Because it does.
Though I bet this would work well on other types of white fish or even on chicken too…
- Plain Paleo Mayonnaise, maybe about 1/3 of a cup? Look at the picture. That much.
- Fresh Cilantro, chopped up (I used half of what’s in the picture above, and then the other half for garnish later)
- Two diced Garlic cloves
- Juice of 1/2 of a Lime
Mix it together, and smear it over your meat. These skinny tilapia fillets were done after 10 minutes uncovered on the middle rack at 350 degrees.
I almost never bake fish in the oven, so I really don’t know what I’m doing, but this turned out well – moist and flaky. Just like fish is supposed to be, right?
I also roasted some brussel sprouts in the oven. Just cut the ends off, slice them in half, coat them in oil/salt/pepper, and sit them sliced side down on a baking sheet for 30 minutes or so (center rack) at 375 degrees. Bam, they’re finished and ready to serve. But I still kind of think they’re a gross vegetable. I didn’t like them as a kid, and I still don’t. But I don’t hate them, and I’m a grownup now so I ate them without complaining. I probably just won’t buy them again anytime real soon.
Tilapia by its nature is a really boring and bland fish – which is good if you don’t like that fishy taste. But it does mean that you have to pump up the flavors in your dish so you don’t fall asleep while eating it. I served mine over a bed of taco-seasoned stir-fried onions, bell peppers, and zucchini, and then topped it with fresh salsa, guacamole, a little Greek Yogurt, and some more cilantro for garnish. Give it a good squirt with some fresh lime juice for a little extra kick too.