Tilapia, Broccoli, Brown Rice


Last night I did something I rarely did – I made two versions of dinner.  One kid-friendly, one not so much.  This generally only happens when we’re having something (like pan-fried tilapia) which is made “to order” anyway, and I can easily leave out an adult ingredient for one portion.  In this case, Dylan’s fish did not get dredged in the hot chili-garlic sauce before sauteing.

The brown rice and broccoli I made earlier in the day, while Aeryn was napping, so all I had to do at dinnertime was pop the rice in the microwave, the broccoli back into a warm oven, and fry up the fish.  When I go back to work, I guess that kind of prep work will have to happen on Sundays.  So much organizing!

Dylan’s tilapia – dredge in flour, then saute until nicely browned on both sides.  Salt & pepper before serving.

Parents’ tilapia – dredge in chili-garlic sauce, then cornmeal, pan-fry until crispy and golden-brown on both sides.

Broccoli:

In a mini-prep, spin together olive oil, garlic (2-3 cloves), salt, and red pepper flakes.  Toss roughly-chopped broccoli tops in garlic oil, bake in a 400 degree oven until browned and delicious (about 45 minutes).

Brown rice:

We use brown basmati.  Briefly saute the rice in olive oil until it smells nutty, then add water (slightly more than 2 parts water to 1 part rice).  Cover and bring to a boil.  Immediately turn the heat down to very low and let steam 45 minutes.

Tilapia, Broccoli, Brown Rice

"I like fish!"

Dylan Report: Well, everything tastes better with ketchup.  Still, he did eat all of his rice and fish and a few bites of broccoli (with extra ketchup, of course).

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