Working Girl Meals: Roasted Tilapia & Avocado Salad Recipe

This “Working Girl Meal” was sent to me by my dear friend (and some say twin sister) Elyssa. Not only is she a “working girl” but she is also knee deep in wedding planning so you can imagine how much time and energy she has to cook. We all know that eating healthy isn’t always the most convenient so I commend her for whipping up this recipe as it is not only delicious but it is healthy too! Elyssa’s fish of choice for this recipe is Tilapia however you could swap it out for any other mild white fish such as Red Snapper, Sole or Flounder depending on your taste and whatever is freshest at your market.

“My all-time favorite things to cook are guilt-free meals that can still give you that blissful bite! Even better, this Roasted Tilapia and Avocado Salad leaves you feeling content rather than stuffed or starving. The warmth of the fish and the richness of the dressing make this an all-year-round kind of recipe.”

Serves 2

Ingredients:
2 Tilapia fillets
1/4 cup plus 2 tablespoons extra virgin olive oil
1 fresh lemon
1/8 cup fig balsamic vinegar
Fennel, a few white stalk ends chopped
1 bag of Spring Mix salad
1 medium avocado, thinly sliced
Crumbled goat cheese
¼ cup chopped walnuts
1 tablespoon Dijon mustard
Salt to taste
Rosemary & Parsley to season
Preparation:
Preheat broiler on high.

Rinse off your Tilapia fillets and place them in a baking dish. Make several diagonal slashes in the skin and then coat the fish with the 2 tablespoons of oil and the juice of half a lemon, being sure to get both sides covered. Then season with salt, (I prefer sea salt), and sprinkle on some parsley and rosemary.

Broil Tilapia, ideally on the top rack of your oven, for about 7 minutes.

Meanwhile, make the dressing by whisking together the remaining 1/4 cup of oil, juice from the other half a lemon, 1 tbsp of Dijon mustard and the 1/8 cup of fig balsamic vinegar. You can adjust the amounts per your personal preference.

In a big salad bowl, add the bag of spring mix salad, chopped walnuts, crumbled goat cheese, chopped fennel and toss in 2/3 of the dressing. Whenever you have the chance, use spring mix salad, it provides almost ten times more vitamins and antioxidants than iceberg lettuce. You should also know that fennel is an amazing addition to any salad; it adds a nice crunch and refreshing flavor. Fennel is also high in Vitamin A and E, calcium and potassium and is often used as a herbal remedy for digestive problems.

After the 7 minute broil time is up, check the fish by cutting into the thickest part of the fillet. If it still appears to have some transparency in the middle, put back in the oven on low broil for a few minutes.

Serve salad topped with avocado slices and Tilapia fillet. Drizzle the remaining dressing on top of the fillets. The presentation looks as impressive as it tastes.

And, if you like this recipe, I also found this great ginger and cilantro baked tilapia one from Serious Eats.

Enjoy!!

Working Girl Meals: Spicy Sausage with Red Beans and Rice

Let me start my first “working girl meal” post by saying I am not, nor do I claim to be a fancy cook. I am just a girl who loves food and tries her best to create fast, delish meals during the week for me and my hubby. I have very little patience (I’m working on this…hey, at least I am self-aware people) so recipes with few ingredients and fast clean up really appeal to me. You will notice that I take a lot of inspiration from Claire Robinson’s “5 Ingredient Fix”. I love that you don’t feel daunted by a ton of ingredients but everything is super flavorful, which is all that matters in the end. So I’ll share with you one of my go-to meals during the week. Actually, it only has THREE ingredients so…BAM, in your face Claire (just kidding, I love you).

Grocery List:

  • 1 package hot Italian sausage  (preferably Roman Brand)
  • 1 tablespoon extra virgin olive oil
  • 1 package of reduced sodium Zatarain’s red beans and rice

The first thing I do is get the red beans and rice going as it takes 25 minutes to simmer and then 5 minutes to cool. Just follow the steps on the box. After the Zatarain’s is on the stove and simmering away, I heat the olive oil in a large sauté pan. In the meantime, I simply cut the sausage casings off and crumble the sausage meat into the pan. That way they are perfect bite size pieces.  I like the sausage to get a lot of color so I usually let them cook until the red beans and rice are done and I stir them frequently to get even color.  Then you get a great big bowl and combine them both and…voilà! You’re done in 30 minutes!

The reason why my husband and I love this dish so much is that New Orleans is our absolute favorite city. So, this is a version to get those New Orleans flavors in a quick weeknight meal. If you have more time (and patience) than me then you can certainly add ingredients like peppers and onions to the sausage. Also, a little Parmesan cheese sprinkled on top is tasty.  Please don’t judge me for using a boxed ingredient, as I said I am not a fancy cook and more often than not I’m short on time! I know once you try it, you’ll love it. 🙂

Happy Cooking!