POACHED FISH

This is a great way to avoid fats

No oil or butter needed 

For Such A Plain & Simple Recipe, It Sure Makes A Flavorful Fish.
My son inhaled two fillets before his daddy and I could eat one

Ingredients

2 Celery Stalks, top halves with leaves

3 Lemon Slices

3 to 4 Sprigs of Fresh Parsley (see photos)

1 Bay Leaf

1 (1/4-inch thick) Onion Slice

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon Freshly Ground Black Pepper

2 teaspoons Dried Sweet Basil Leaves

2 cups Water

1 pound Tilapia (4 fillets)

 

Directions

In a large stockpot (roomy enough for 4 fillets)
Add celery, parsley, lemon slices, onion, and seasonings

Pour water in the pot and swirl around to mix in the seasonings

Cover and cook on high-heat

Bring to a rolling boil

Boil for about 5 minutes

The fish turned out so moist and very delicate

It was falling apart as I was getting it out of the pot

 

I served this fish with a squash recipe very similar to the Zucchini Boats

Dianna posted on her wonderful blog over at

http://jesusweadorethee.blogspot.com/search/label/Recipes 

 

Many thanks to Dianna

My family and I really enjoyed these

Hubby said they are his new pizza

That was a huge compliment coming from a man who can eat pizza every night

I didn't have the recipe on the computer in front of me

And I couldn't pull it up on my phone

So I added what I could remember and then a few favorites

Here is what I used...

Ingredients

1 Garlic Bulb, Roasted

1 Zucchini, sliced lengthwise

2 Yellow Summer Squash

1 Tablespoon Olive Oil, divided

1/2 teaspoon Kosher Salt, or to taste

1/4 teaspoon Freshly Ground Black Pepper, or to taste

1 teaspoon Dried Sweet Basil

1/4 teaspoon Dried Oregano Leaves

2 Plum Tomatoes, diced

3/4 cup Fresh Mozzarella Cheese ball, diced

1 cup Fresh Romano Cheese, finely grated

2 Tablespoons Fresh Parsley, stems removed

Directions

Preheat oven to 350 degrees F

Lightly oil a 9 x 13 inch glass PYREX baking dish

Slice all the squash lengthwise, about an 1/8 inch thick

Then place in the oil dish

drizzle olive oil over slices

Season with salt, pepper, basil and oregano

Slice the very top off the bulb of garlic to expose the flesh / meat

Place garlic bulb in a small 501 PYREX  fridgie (with lid)

Drizzle olive oil over garlic bulb

Then season with salt and pepper

Set the Garlic aside until it cools

Once cool enough to touch  squeeze the garlic cloves out of their skin

Then dice (see photo below)

Dice mozzarella balls and grate the Romano

Dice tomatoes

Sprinkle on the diced tomatoes

Then add the diced mozzarella

Sprinkle on the grated Romano

Add fresh parsley leaves and roasted garlic

Look how colorful

Cover with foil and bake for 10 to 12 minutes, or until desired tenderness

Remove foil and place under the broiler for just a couple minutes

We all loved how they turned out

The yellow squash was great but the zucchini was fantastic

My husband said he wants them once a week

The squash in the Flamingo Pink PYREX above were from the 2nd batch

They disappeared while my son and I were in the pool swimming off dinner

Bon Appetite

 So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!