I’m still going strong on the Pescetarian way of life. Thankfully, there’s not just one kind of fish (unlike that one kind of chicken) so I’m not running into the problem of how to prepare it. Broiled with a little olive oil, salt & pepper, and we’re good to go! With all the options, I’ve been having fun with my side dishes, trying to bring out the flavor of each different fish.
A few nights ago, I made the BEST Tilapia dinner!
Tilapia are a firm, meaty, white fish that absorb the flavors which they are cooked in or with. They aren’t smelly like halibut and don’t fall apart like cod. Tilapia is a low saturated fat, low calorie, low carbohydrate and low sodium protein source. It’s a source of phosphorus, niacin, selenium, vitamin B12 and potassium. Since they are quick-growing and short-lived, they’re low in mercury levels; something to consider when consuming a mostly fish diet.
To go with my tilapia, I cooked orzo pasta in an organic vegetable broth, then tossed some Fire Roasted Papaya Mango Salsa into it. For a little color, I halved several mini heirloom tomatoes. The result was a light, tasty dinner that was not only pleasing to the palate, but to the eyes, as well.
PS: I got the Salsa from Trader Joe’s. Careful… it’s got a kick to it!