26 April 2010

Tilaipa with Couscous and Salad

I made something extremely simple, very healthy and really good the other night: pan fried tilapia, a green salad and couscous cooked partly in white wine. The meal took no more than 15 minutes from start to finish, which makes it perfect for a mid-week dinner after work.

Pan Fried Tilapia with White Wine Couscous and Salad

4 tilapia fillets, skin off
1/2 cup AP flour
1/2 cup couscous
1/2 cup white wine
1/2 cup water
1/2 lemon
1/2 cucumber
2 tomatoes
olive oil

Start by mixing the flour and about a teaspoon of salt and half a teaspoon of pepper on a flat plate. Wash and dry the fish fillets, then dip them in the flour. Shake off the excess flour. In the meantime, heat about two tablespoons of olive oil in a large sautee pan over medium heat. Fry the fish, about 2 minutes per side or until they begin to brown.

Bring the water and wine to a boil in a small pot. Once boiling, add about half a teaspoon of salt and about two teaspoons of olive oil, then the couscous. Stir, cover with a lid and remove from the heat. Leave for five minutes, then stir with a fork.

Cut up the ingredients for the salad - I picked a simple one (lettuce, cucumber, tomatoes), but add whatever vegetables you feel like. Mix with your favorite dressing.

Plate the fish, top with a couple of wedges of the lemon. Add the couscous and salad. Serve with some fresh bread and a glass of white wine.

1 comment:

  1. J is cooking red snapper tomorrow night - will let you know how it turns out. The tilapia sounds good though, maybe next time. :)