tilapia & creamed corn and spinach

I love Food Network and Cooking Channel.  Not all that surprising coming from someone who loves eating, cooking, and reading about food.  I’m more into the cooking shows than the reality or other types of shows, and one of the first I started watching way back when was Everyday Italian.  To this day, I still love Giada, not only because I think she’s fun and interesting to watch, but also because her recipes are almost always successes.

That includes these two: baked tilapia with arugula salsa verde, and creamed corn and spinach.  Weeknights with Giada is a great cookbook that I enjoy using for food that is doable on a weeknight, but not lacking in flavor or interest.  These recipes were easy to accomplish after a long day at work, but were still fresh and delicious.

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Baked Tilapia with Arugula Salsa Verde

  • 2 tilapia fillets, approximately 6 oz each
  • 2 T chopped green onions
  • 2 T chopped flat-leaf parsley
  • 1 t lemon zest
  • 1 c arugula
  • 2/3 c flat-leaf parsley
  • 1/4 c olive oil
  • 1/8 c capers, rinsed and drained
  • Juice and zest of 1/2 lemon
  • 3/4 t salt
  • 1/2 t crushed red pepper

Prepare fish:  Preheat oven to 375.  Season tilapia with olive oil, salt, and pepper.  Combine green onions, parsley, and lemon zest.  Place tilapia on a baking dish or pan, and place herb mixture on top.  Bake the fish in the oven until it is opaque in the center and flakes easily with a fork, approximately 10 minutes.

Prepare salsa verde:  Combine all ingredients in a small food processor, and pulse until combined (but not pureed).

Serve the tilapia with the salsa verde spooned over top.  You’ll probably have extra salsa verde, but it keeps in the fridge, and also makes a great salad dressing when pureed with a bit more olive oil and lemon juice.

Creamed Corn and Spinach

  • 3 ears of corn
  • 2 T butter
  • 1 T flour
  • 1/3 c heavy cream
  • 1/3 c whole milk
  • 1/3 c parmesan cheese
  • 3-4 oz fresh spinach

Heat the butter in a high-sided skillet over medium-high heat.  Remove the kernals from the ears of corn.  Add the corn to the skillet, and season with salt and pepper.  Cook until the corn softens (about 3 minutes).  Add the flour, and cook for another minute or so.

Reduce the heat to medium, and add the cream to the skillet.  Simmer until the mixture thickens a bit (about 2-3 minutes).

Pour half of the corn/cream mixture into a food processor, and blend until smooth.  Add the pureed mixture back into the skillet.  Add the milk, cheese, and spinach to the skillet.  Cook over medium-low heat until the spinach has wilted and the mixture is arm (about 4-5 minutes).

Serve these together for a delicious, not too tricky weeknight dinner.  The freshness and acidity of the tilapia/salsa verde go well with the creaminess and richness of the corn/spinach.  Outstanding combo.


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