|Pre sauce and cooking|
|Post cooking. Our stove is not even...|
The lemon garlic tilapia was delicious! We had pretty much everything we needed except for the filets, so James picked some up on the way home. We decided to grill the tilapia, so we used aluminum foil to make little packets and put each filet into a separate packet. We added the lemon juice, the butter and the garlic to the fish, then James folded up the packets and put them on the grill. At this point, I remembered that we hadn't added the pepper. Genius, right? James does the cooking of meat and fish since I'm always worried I'll undercook it, so he took care of the grill and when he pulled the tilapia off the grill it was perfectly white and flaky. The filets stuck to the foil, so I would recommend spraying the foil with pam or something before grilling. I would also add a lot more lemon juice than the recipe calls for and add the lemon pepper before grilling the fish. Despite the pepper mishap, the fish turned out delicious. We added some lemon pepper to the fish after plating it and heated up some mashed potatoes as a side dish. All in all it was a delicious satisfying dinner. However, both James and I ate two filets on our own, so I would say the recipe serves two, not four. If you're looking for an easy, quick and yummy weeknight dinner, I would totally recommend this recipe. Tilapia isn't very fishy, and cooking the fish in the aluminum foil seals in the flavour. Sorry, no pictures of the tilapia, but we were hungry that night.
One thumbs down, one thumbs up and another day closer to getting those dietary restrictions lifted. It's not so bad when we cook, but going out is nearly impossible. So we're off to hunt another recipe for tonight's meal: curried rice and shrimp anyone?