Last night after a long day of running around Philadelphia it was time for dinner. After literally running in my new running shoes in the late afternoon thunderstroms, I really wanted something delicious, easy, and filling. Slip and I decided to whip up some tilapia with Israeli cous cous and haricots verts. I wanted to use up some produce we had and also make something especially tasty and new, hence this flavorful and aromatic dish. It is meant to be made with a whole medium sized tilapia fish, but we had 3 large filets on hand and it was just as yummy that way, too.

Aromatic Baked Tilapia

Recipe adapted from Gourmeted

• 3 med-large tilapia filets
• 1/2 of one large yellow onion, thinly sliced
• 3 scallions
• 5 thin slices of fresh ginger
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1/2 tsp. salt
• Freshly ground pepper
• 3 cloves garlic, smashed
• 2-4 tbsp. olive oil

1. Preheat oven to 375 degrees.

2. In a skillet heat 1-2 tbsp. olive oil over medium high heat until smoking. Add fish to pan and season with salt and pepper. Fry the fish for 2-3 minutes on each side and remove to a glass baking dish (use a baking dish that the fish fit neatly into, without lots of extra room in the dish).

3. In the same pan you fried the fish, add 1/2 tbsp. more olive oil and add the onions and garlic to the pan. Saute until the onions are brown on the edges, 5-7 minutes. Add the onions to the baking dish, right on top of the fish.

4. Still in the same pan, add the wine and bring it to a boil. Cook until reduced by half, scraping the brown bits from bottom of pan. Add the ginger slices and the broth and allow to cook a few minutes. We used 3 ginger slices which was not enough for me, but if you like things less ginger-y, use less slices. Turn heat off and pour sauce over tilapia in the baking dish. Season with fresh pepper.

5. Cover the baking dish with tin foil, leaving 2 opposite corners slightly open to provide a vent. Cook at 375 for 15 minutes. Uncover and add dark green parts of 3 scallions to the pan, recover and cook an additional 5 minutes. Serve with cous cous and vegetables!

All the broth keeps the tilapia moist and flavorful— it is very yummy!

Last week we had some leftover ginger from homemade BBQ sauce and Slip made me some Pineapple Ginger Fried Rice! It was absolutely delish. He followed the recipe found here, from Epicurious. A few differences— we have an amazing rice maker, so he made some brown rice, to start. He also added some red bell peppers to the mix, along with some diced chicken he marinaded in teriyaki, salt and pepper, and sauteed. 

For now, all my kitchen tools are packed up and we’re almost ready to move into our new apartment tomorrow morning (ahh!!) I’ve been stressed the entire weekend that people have been helping us move and I haven’t been able to cook for them, but we ordered some pizza last night from Mamma Mia (15th and Spruce- yummy!). We’ll be unpacked in the new kitchen in no time, and I can’t wait!

From my new Whole Foods cookbook! I made these last night when we had some people over to watch the Eagles game and they were a big hit. They had many layers of flavor, and I’ve resolved to use fresh ginger more often. Also, we now have sesame seeds in our cabinet, which is a plus.

Fragrant Ginger-Lime Chicken Fingers

Serves 4

• 1 clove garlic, minced
• 1/4 cup lime juice (I used juice of 1 lime)
• 6 tbsp. plus 2 tbsp. minced fresh ginger
• 1 1/2 tbsp. tamari (which is soy sauce)
• 1 tbsp. toasted sesame oil
• 1 tsp. cornstarch
• 1/8 cup water
• 4 boneless, skinless chicken breasts, cut into 1-inch wide strips
• 2 1/2 cups dried bread crumbs
• 1/8 cup black sesame seeds (we used normal sesame seeds)
• 3/4 cup unbleached all-purpose flour
• 2 large eggs whisked with 1/2 cup water
• Canola or vegetable oil for spraying cookie sheet

1. In a large bowl combine garlic, lime juice, 2 tbsp. ginger, tamari, sesame oil, cornstarch, and water to make marinade. Marinade up to 4 hours in refrigerator. I coated the strips, then put them in a large ziploc bag with the marinade into the fridge.
2. Preheat oven to 450 degrees.
3. In another large bowl combine bread crumbs, remaining 6 tbsp. ginger, and sesame seeds.
4. Set up breading area for chicken: flour in one bowl, beaten eggs in bowl two, and bread crumb mixture in bowl three. Coat the chicken in flour and tap off excess. Then coat chicken in egg mixture, and finally bread crumb mixture.
5. Place the chicken strips on a lightly oiled sheet pan. Spray the chicken lightly with canola oil.
6. Bake for 20-25 minutes, until chicken is golden brown. We served with ranch dressing, but be creative! And let me know what tasted good for you.

Before going into the oven.

Not the best photo, but they tasted great!