Tilapia has taken a bad setback lately. It’s mostly based on where some tilapias are coming from. When you purchase this or any other seafood, you have to shop from a responsible monger or reliable grocery store. I have been purchasing my Tilapia at Whole Foods Market. They source from just three supplier partners, all of whom have passed a third-party audit to ensure that they meet Whole Foods Market rigorous quality standards. Their primary supplier partner is Tropical Aquaculture Inc. Look for the aquaculture logo, Responsibly Farmed at Whole Foods Market stores. If you want just Google for more information.
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $9.69 or $4.85 per serving
Difficulty Level: __X _Easy ____ Intermediate ____ Advanced
2 Tilapia stakes ($3.70)
1 tbsp. Angie’s dry seasoning (.35)
2 ½ tbsp. Angie’s basting oil (2 tbsp. to season the fish) (½ tbsp. for couscous) (.70)
1 box Couscous ($1.99)
1 large Jalapeño (.40)
1 Avocado ($1.25)
Balsamic Vinaigrette (Makes approx. 1 cup use some and refrigerate leftovers)
2 tbsp. balsamic vinegar (.65)
4 tbsp. Angie’s basting oil (for the vinaigrette) (.50)
Salt and pepper to taste (.15)
Rinse and pat dry the fish, then season with 1 tbsp. of Angie’s Dried Seasoning and 2 tbsp. Angie’s Basting Oil. Refrigerate.
Cook the couscous according to the box directions. Substitute the plain oil with ½ tbsp. of my basting oil.
Rinse and slice the Jalapeño, set aside.
Prepare the balsamic vinaigrette by mixing all ingredients and shake or whisk well.
Peel and slice the avocado in half, remove the seed and fill with the vinaigrette.
Pan seared the fish in medium high in its basting oil until golden on both sides with a safe cooking temperature inside of 145 degrees F.
Ready to plate.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.