>> Friday, July 15, 2011
**PLEASE NOTICE THAT THE DEALINE FOR THE COOKBOOK GIVEAWAY HAS BEEN EXTENDED TO THE 27TH OF JULY. GET THE REQUIREMENTS TO PARTICIPATE HERE, COOKBOOK GIVEAWAY**
Before we move on to today's recipe I have a couple of announcements to make. 1. Don't forget to enter the giveaway for the chance to win a copy of my cookbook. All the information is here: http://spiciefoodie.blogspot.com/2011/07/strawberry-pomegranate-limeade-and.html
2. Congratulations to Patty from Patty's Food on winning June's YBR Honest Cooking feature. Stop by and say hi to Patty here: Summertime Peach Upside-Down Almond Cake
What about you guys, any of you feeling this way too? We've been spending as much time as possible outdoors. It's important to take advantage of the nice weather and refresh by being away from the computer. Even taking as little as 10 minutes to go for a walk outside will help you feel refreshed. Plus stretching your legs is not only good for the mind but for the waistline.
Speaking about waistlines fish is a great food to maintain a healthy waistline. Fish is also a lighter meal perfect for the summer heat. Being overstuffed on a hot summer day is not the best feeling and fish will not leave you feeling so. Another reason why fish makes good hot weather food is because it is so easy and fast to cook. Fish is a pretty hard thing to mess up so even the novice cook can whip up a great fish dinner in no time. Today's recipe is one of those hassle free, little clean up meals that anyone can cook.
Healthy Pan Fried Nile Perch Fillets:
2 Nile Perch Fillets
1.5 tbsp olive oil
5 garlic, thinly sliced
salt, to taste
ground black pepper, to taste
1 lemon, juiced
frying pan or grill pan
1. Heat the frying/grill pan over medium high heat. Add enough olive oil to coat the pan. Pat dry the Nile Perch fillets with a paper towel. Season with salt and pepper on both sides, set aside. Fry the garlic slices until just golden and crispy, be careful not to burn as they will taste bitter. Spoon out the garlic and set aside, leaving the oil. Squeeze half the lemon into the frying/grill pan and mix with the oil. Then place the fillets in the pan and grill on one side for 8 minutes. Flip and cook another 6 minutes or until the fish is firm and cooked through. Squeeze the remaining lemon juice into the grill pan and over the fillets.
Garnish with the fried garlic slices and a slice of lemon and leftover olive oil from the pan, if desired. Suggested side dishes that go wonderful with these fillets are : Turmeric Rice , Trinity Rice and Watermelon Feta Salsa with Fresh Horseradish . I also have another Nile Perch recipe in my archives, Nile Perch with Spicy Cashew Pesto