Tuesdays are reserved for the Doc to catch up on paper work and so there aren’t usually very many patients scheduled. That being said, there also isn’t that much for me to do since I’m (for the moment) caught up on my paper work. And sooo…Drum Roll… I decided to take a half day! This works out great because my cousin Grace has an appointment with a florist today and now I will be able to attend.
I wasn’t very prepared for this morning and so my breakfast was composed of the last slice of zuchinni bread topped with some Fage plain yogurt and a dolup of almond butter, and a very ripe mushy banana.
We stopped by HEB on the way home to pick up ingredients for dinner. The plan was chili rubbed Tilapia, refried black beans, and a pepino (cucumber) salad. My goal for tonight was to make a simple yet tastey dinner. Often times I feel like I stress myself out by trying to create meals that have too many components for the time frame that I have. I want to develop the skill of simplicity. I bought 3 fillets of Tilapia and one Orange Roughy.
Dinner Plate
The seasonings on the tilapia turned out a little too strong. But overall, the meal was a success. If my meal includes a meat, I always try to make the plate 80% plant based and 20% animal. This Tilapia dish is one of my handy favorites because it only uses a handful of ingredients and is very quick to cook.
Chili Rubbed Tilapia Recipe (modified from Food Network)
- 3 Tilapia fillets, washed and pat dried
- 3 Tbs Chili Powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Salt
- Juice from 1/2 Lemon
- 1/2 Tbs Extra-Virgin Olive Oil
Heat oil in a large pan over medium heat. Mix chili powder, garlic powder and salt on a shallow dish. Rub chili mix evenly over each side of fillet and place in pan. Sear each side of fillet about 3.5-5 minutes each. Fish is done when you pick at it with a fork and flesh flakes. Sprinkle lemon juice on top each fillet. And Vuala!
Enjoy 
