Sunday, January 30, 2011

Tilapia with Aioli


Tilapia with Aioli
Autumn Vegetable Soup


Tilapia fillets (recipe called for catfish)
1.5 t lemon juice
1 clove garlic crushed
1/2 t paprika
1/2 t dried thyme
1/4 c mayonnaise
1/8 teaspoon ground black pepper

Preheat oven to 400 degrees. Oil a 9 x 13 baking dish. Mix paprika and thyme. Rub on fish fillets then season both sides with salt and pepper. Bake fish for 14 minutes. In the meantime, mix mayonnaise, lemon juice and garlic.

Autumn Vegetable Soup:

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
4 cups vegetable broth
1 small sweet potato, peeled and cut into 1/2" cubes
1 cup frozen shelled edamame beans
2 ounces baby spinach (2 cups)
Salt and freshly ground black pepper

Heat oil in a medium saucepan over medium heat. Add onion and garlic, reduce heat to medium-low, and cook, stirring frequently, until softened, about 5 minutes. Do not brown.

Add broth, increase heat to high, and bring to boil. Add sweet potato and edamame, reduce to a simmer, and cook until vegetables are tender, about 5 minutes. Stir in spinach and heat until wilted.

Season with salt and pepper to taste and serve.

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