Seafood

Lemon Lime Tilapia with Roasted Brussels Sprouts

You guys, it has been so long since I last wrote a blog entry. I spent the last two weeks traveling in Richmond, Virginia for work. The weather there was glorious! They’ve got Fall colours and everything so it was pretty much the first time in 12 years that I have experienced Autumn.

I was travelling with two other people from work, and we discovered that there is a radio station in Richmond with the best morning show ever. The station is called 103.7 The River (I highly recommend looking it up and listening online), and they have this show every morning called Second Date that we would listen to while driving to work. Here’s how it works: someone calls the station and tells the hosts about a first date that he or she had and thinks went really well, but the other person has not returned any calls or texts. The radio hosts then get the other person on the phone and sneakily try to get him or her to explain what went wrong on the date. I’m sure it doesn’t sound as amazing as it really is when I’m trying to explain it, but there is always something that the first person doesn’t tell you that is just absolutely ridiculous, and we died laughing at it every morning. It’s a really good start to your day, trust me.

I really enjoyed travelling for a little while the past couple of weeks, but oh my gosh am I sick of eating out. I cannot wait to get cooking again. This tilapia is actually from a little while ago, and I am just now getting around to writing an entry for it. You can definitely expect more goodies to come soon though because the holidays are upon us! It’s not even Thanksgiving, and Christmas music is playing on the radio station. I’m pretty sure that means that I am allowed to start Christmas baking.

This recipe was actually for some sort of citrus tilapia that sounded really good, but I decided to make it and then realized that I didn’t have half of the stuff that I needed. I don’t really know what I did when I was making my grocery list. I must have only read half of the recipe or something, but I ended up just sort of making it my own with what I had and it turned out really well! I love it when that happens.
Lemon Lime Tilapia
4 (6 oz) tilapia fillets (I buy cheapo frozen ones because I feel like tilapia will taste as good as whatever sauce you put with it whether it’s fresh or frozen)
1/2 cup dry Vermouth
1 shallot, minced
1/2 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon sherry vinegar
1 dash hot sauce
2 tablespoons olive oil
2 teaspoons Dijon mustard

Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray and sprinkle the fish evenly with salt and pepper on both sides. Cook the fillets in the pan for about 4 minutes per side or until fish flakes easily with a fork. Remove from the pan and keep warm in an oven set to about 200 degrees F. You could also just put them on a pan covered with foil.

Add Vermouth to the pan and cook for 30 seconds or until the liquid is almost evaporated. Whisk together the shallots and remaining ingredients. Add mixture to the pan and saute for about 1 minute or until heated through, stirring constantly. Serve over the tilapia fillets.
Roasted Brussels Sprouts
1 1/2 lbs Brussels sprouts
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them onto a foil-covered pan and spread out evenly. Roast in the oven for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan a few times while cooking to make sure they cook evenly. Sprinkle more salt on them before serving.

Lemon Lime Tilapia with Roasted Brussels Sprouts
Total time: 
Serves: 4
 
Ingredients
  • Lemon Lime Tilapia
  • 4 (6 oz) tilapia fillets (I buy cheapo frozen ones because I feel like tilapia will taste as good as whatever sauce you put with it whether it's fresh or frozen)
  • ½ cup dry Vermouth
  • 1 shallot, minced
  • ½ teaspoon salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper, plus extra for seasoning
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoon sherry vinegar
  • 1 dash hot sauce
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • Roasted Brussels Sprouts
  • 1½ lbs Brussels sprouts
  • 3 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Lemon Lime Tilapia:
  2. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray and sprinkle the fish evenly with salt and pepper on both sides. Cook the fillets in the pan for about 4 minutes per side or until fish flakes easily with a fork. Remove from the pan and keep warm in an oven set to about 200 degrees F. You could also just put them on a pan covered with foil.
  3. Add Vermouth to the pan and cook for 30 seconds or until the liquid is almost evaporated. Whisk together the shallots and remaining ingredients. Add mixture to the pan and saute for about 1 minute or until heated through, stirring constantly. Serve over the tilapia fillets.
  4. Roasted Brussels Sprouts:
  5. Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them onto a foil-covered pan and spread out evenly. Roast in the oven for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan a few times while cooking to make sure they cook evenly. Sprinkle more salt on them before serving

Comments (3)

  • A station in Houston does that 2nd Date thing too! It actually makes me squirm because it’s so awkward lol.

    Reply
  • Hi Laura
    Just made this for lunch. Great. Had to make some subs due to bare cupboard but a very good healthy meal. Good for new year’s resolutions! cheers,
    Anne-Marie

    Reply
  • Hi Laura, went searching through your website to make this great topping for some trout I am cooking today. Really looking forward to it! I will link to more of your recipes. I see it is almost exactly a year since I last commented. I am loving some of the new ones and will pin them and follow you. thanks! Anne-Marie

    Reply

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