Friday, April 16, 2010

I am leaving to go out of town this weekend for my friend Heidi’s bachelorette party. I have been making lists of all the things I need to pack and get done before we go when suddenly I realized what a total utter and complete slacker I have been on my blog. It’s not that I’m not cooking….but I guess I have been quite a lazy blogger as of late. Hopefully in the next two weeks things will get back to normal a bit.

Anyways while I am very excited to be spending a weekend away with the girls I thought I would leave you with a quick recipe. Now, brace yourself, because while this meal does taste very good…it’s full of pretty potent aromas.

So, now that you have been appropriately warned…here we go! A few weeks back I made a delicious pan fried tilapia with mango salsa and to accompany the tasty fish, we had roasted broccoli. The meal was pretty easy to put together and the results were super yummy.
Pat really likes broccoli, and it’s not that I don’t like it, but it’s just not my favorite. This changed everything however. From now on…this is how we will be eating our broccoli at the Knox house.

Pan Fried Tilapia with Mango Salsa


¼ cup all purpose flour
½ tsp fresh ground black pepper
¼ tsp garlic powder
1 egg plus 1 Tbs water
3 tbs olive oil
4-5 tilapia filets


1. Combine flour, pepper and garlic powder in a shallow dish. Whisk egg and water in a separate dish.
2. Dip tilapia in egg mixture then in flour mixture. Shake off excess flour.
3. In a medium skillet heat the oil over medium high heat.
4. Cook tilapia filets for about 2-3 minutes per side, or until nicely browned.
5. Set aside

Mango Salsa


2 Ripe mangos diced¼ cup fresh cilantro chopped2 jalapenos diced with seeds (if you are brave enough!)1 small red onion diced1-2 Tablespoons fresh lime juice (about 1 lime)
1. Combine all ingredients in a bowl and let sit for 5 minutes to let the flavors meld.

Roasted Broccoli
Adapted from Ina Garten


4 pounds of broccoli
4 garlic cloves, peeled and thinly sliced
Good Olive Oil
1 ½ tsp salt
½ tsp fresh ground black pepper
2 tsp grated lemon zest
1 tbs fresh squeezed lemon juice
3 tbs pine nuts, toasted
1/3 cup grated Parmesan Cheese
1 tbs dried basil leaves


1. Preheat oven to 425 degrees F.
2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.
3. Place the broccoli florets on a sheets pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tbs olive oil. Sprinkle with salt and pepper.
4. Roast for 20 to 25 minutes, until crisp-tender and the tips of some florets are browned.
5. Remove the broccoli from the oven and immediately toss with 1 ½ tbs olive oil, lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot.

Last Bite: Yes, the red onion combined with the broccoli can be a bit potent, but trust me this dish is not only healthy, but super yummy!

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