I spend all winter bunkered down in sweats, eating stews, chilis and pot roasts. All of a sudden, the snow melts, the temperature rises, and the cream- and fat-laden comfort foods of winter no longer are nearly as appealing.
To me, the epitome of summer is grilling. Burgers, steaks, barbecue chicken, all your usual suspects. This year, however, we had been eating much more salmon and, while it’s tasty, I occasionally like to eat a milder, lighter-feeling fish that can handle more subtle flavors. Tilapia is a wonderfully delicate white fish that has no fishy flavor whatsoever, and really shines when complimented with subtle flavorings, instead of being overpowered by hoisin sauces or soy sauces.
This fish was super easy, and the flavor was further improved by the addition of the smoky flavor contributed by our grill. If you don’t want to grill or don’t have one, you can bake the fish for about 30 miuntes at 350 degrees F, until it flakes easily with a fork.
I can only predict that we will be eating a lot more tilapia in the near future.
adapted from Allrecipes
2 (4 ounce) fillets tilapia
1/4 cup sesame oil
1 clove garlic, minced
1 teaspoon Italian seasoning (or basil)
kosher salt to taste
fresh ground black pepper to taste
1 tsp lemon juice
Place the tilapia in a bowl, and drizzle with the sesame oil. Season with the garlic, lemon juice, Italian seasoning, kosher salt, and pepper. Cover, and marinate at least 30 minutes in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Grill fish pieces until easily flaked with a fork, turning once, about 9-10 minutes total.
Sprinkle with lemon juice before eating.