One fish, two fish

In my extreme hunger and eagerness to eat dinner last night, I didn't snap any pics of the meal before we dug in...oops.

The last time I went to the co-op, I picked up a few different meats and fish for the main course of several meals. Last night's dinner was tilapia, which I think may be my favorite fish to prepare and eat. Because this white fish has such an un-fishy taste, you can prepare it so many different ways to feature the flavor of your ingredients. I decided to bread and bake.

I prepped by using two shallow dishes - one for a mixture of one egg beat with a couple tablespoons of milk (this was plenty for dipping two fillets). The other dish had a mixture of breadcrumbs and a few tablespoons of grated parmesan/romano cheese. I prepped a broiler pan by spraying the slotted tray with a thin layer of cooking spray, and nested it on top of the drain pan. After I dipped the fish in the egg mixture, I completely coated both sides in the bread crumb/grated cheese mixture, and placed on the broiler pan. Into the 425-degree oven for 20ish minutes it went, flipping the fish over halfway through. The breading was nice and crispy without drying out the fish. Perfection. I think I could have eaten both mine and Ashley's servings (shhh...).

Side dishes were steamed basmati rice (which you want to start before your fish, since it may take longer), and steamed broccoli (start the broccoli just a couple minutes before the fish is done). As always, I toasted the rice dry in the pan before adding the water. Let it boil for a minute, then reduce the heat and cover. With basmati rice, you'll notice a nice fragrance as the rice is cooking. It almost perfectly coincides with the rice being done.

I chose to mix my broccoli and rice and sprinkle with shredded Mexican blend cheese; Ash kept his separate and mixed hot sauce into his rice. We both had happy tummies after that dinner!