Wednesday, January 21, 2009

Baked Mediterranean Tilapia With Flavored Rice

Last night I made this great fish recipe with the rice to go with it! Even though I usually hate fish, the tilapia wasn't so bad. Tonight we're having the rice in a casserole pan, with the leftover fish on top, sprinkled with cheese, so this is a good two-night dinner, depending on how many people are in your family!

Baked Mediterranean Tilapia

8 Tilapia loins
2 Large or 4 medium onions
4 Medium tomatoes
8 Tbs. Fresh chopped basil, or 4 Tbs. dry basil
16 Cloves garlic
8 Tbs. Olive oil
24 Olives

1. Defrost tilapia loins in the fridge a day or two before you start dinner.

2. Slice and chop all your vegetables. Slice tomatoes and onions 1/4" thick. Chop olives , basil and

3. Preheat oven to 375 F. Heat olive oil in sauce pan over medium heat. Saute onions, 2-3 minutes on each side or until onions are translucent.

4. Place loins over onion slices. Sprinkle olives, garlic and basil over fish. Place tomato slices on
top. Salt and Pepper to taste.

5. Place pan with fish in the center of oven, uncovered, for 12-15 minutes, or until fish is opaque. Serve.

Flavored Rice

2 cups uncooked rice
1 envelope dry onion soup mix
2 tsp. garlic powder

Bring 4 cups of water to boil (add an extra cup of water for brown rice). Add rice, soup mix and seasoning. Lower heat and simmer 20 minutes for white rice, and 40 minutes for brown. Serve.

To make Vegetable Rice, substitute an envelope of vegetable soup mix.

To make Spanish Rice, substitute 1/2 cup taco seasoning for envelope of onion soup.

Enjoy your meal!


Anonymous said...

Mmm, sounds good! Most of us love seafood. :) Oh, and onions get to me too. I can see why you were crying with 2-4 of them!

Anonymous said...

Sounds yummy! Maybe we should try it.

Miss Jocelyn