While I was a vegetarian (for more than 10 years), I lost my taste for a lot of foods that I once enjoyed.
Most seafood is in that category. I used to love all seafood – fish, lobster, scallops, you name it, but my preference just never came back.
No matter how often I forced myself to try it, I just didn’t enjoy seafood – especially fish.
Last fall, I tasted tilapia for the first time. I was at a buffet-style banquet; I only knew it was pecan-crusted something. It was delicious.
Since then, I’ve tried tilapia a few times, just to make sure, and I’ve liked it every time.
I decided it was time for the next step. I told Joe that we could have tilapia for dinner some night.
I found this recipe in Everyday Food magazine. It used some other fishier-tasting fish, but we always make adjustments anyway.
Honey Mustard Tilapia with Onions and Broccoli
Adapted from Everyday Food, September 2012
- 1 tablespoon honey
- 2 tablespoons spicy or Dijon mustard
- 3 tablespoons white wine vinegar
- 1/4 cup plus 1-2 tablespoons olive oil, divided
- 1 medium onion, thinly sliced into rings
- 1 cup fresh breadcrumbs (You can either buy day-old bread or leave a few slices out on the table to get stale, then chop it up in the food processor.)
- 1 pound of tilapia filets
- 1 pound broccoli florets, cut into bite-sized pieces (or however you like your broccoli)
- Preheat oven to 450.
- Make a vinaigrette by whisking together the honey, mustard, vinegar, and oil.
- Toss the broccoli in 1 or 2 tablespoons of olive oil (or whatever oil you like to use). Cover a shallow baking dish with the oily broccoli, and roast it for 10 to 15 minutes, or until the florets are starting to brown and get soft. Toss the roasted broccoli in 2 tablespoons of vinaigrette and set aside.
- Toss onion with 2 tablespoons of vinaigrette. Arrange in a single layer on a bar pan or sheet pan (or other shallow baking dish). Bake 5 minutes.
- While the onions are baking, add 2 tablespoons of the vinaigrette to the breadcrumbs. Pour another tablespoon of the vinaigrette into a shallow dish. Coat each piece of tilapia with vinaigrette, then top it with breadcrumbs.
- Place the now-breaded tilapia filets on top of the partially-cooked onions. Bake until the fish is thoroughly cooked, about 7 minutes.
- To serve, top the fish with onions and a healthy heap of roasted broccoli.