Parmesan crusted stuffed Tilapia fish.

Recently I have been cooking a lot with different kinds of cheese varieties and my favorite fish Tilapia. I finally decided to try out my own recipe to combine two of my favorite experimental ingredients. The more I use various types and forms of cheese, the more I want to explore the amazing possibilities of using it in everyday cooking. Well…and who doesn’t love cheese? So for all the cheese lovers out there, here is a very simple recipe to make a fantastic, rich, Italian entrée.

Ingredients:

For fillets:
1 pound large Tilapia fillets (tenderized)
1 Tbsp. Garlic paste
Salt
Pepper

For filling:
½ cup ricotta cheese
½ cup fresh mozzarella cheese (grated)
½ cup parmesan cheese
1 Tbsp. Philadelphia cooking crème
1 Tbsp. Sour cream
1 Tbsp. chopped sun dried tomatoes
1 Tsp. crushed red pepper flakes
Italian Seasoning.
Fresh or dried basil per taste.
Salt
Pepper
1 Tsp. olive oil or butter

For breading:
¾ cup bread crumbs
¾ cup finely grated parmesan cheese
Salt
Pepper
Italian seasoning

Method:

Step 1:
Marinate fillets with garlic paste, salt and pepper for at least 15 minutes before tenderizing. To tenderize fish or meat, place one fillet flat on a gallon Ziploc bag. Fold bag to cover the fillet. Pound both sides of the fillet with a meat mallet on a cutting board. This will break the connecting tissue and fibers and will thin out the fish. Set aside in a flat dish or a tray.

Step 2:
Mix all ingredients listed for the filling. Scoop filling and apply a thick layer on each tenderized fillet. Gently roll each fillet with the filling within. You can use a toothpick to hold it in place. Set aside in the same tray.

Step 3:
Mix all ingredients for the breading and gently apply thick layer of breading to the tilapia rolls. Heat olive oil in a shallow plan. Cook the breaded rolls for 5-7 minutes on each side, till a rich golden brown crust is formed on each side. Handle Tilapia very gently. This step can also be completed by using the superior technique of cooking – baking. Bake the rolls in a conventional oven for 20-30 minutes or till fish is completely cooked. This can be served with a soup and salad or as an entrée if served with your favorite white Italian sauce (e.g. marsala wine sauce, alfredo, garlic sauce etc). So look out for my upcoming post on Marsala wine sauce.
Eat yummy! Feel awesome!!
-Sheetal

Tofu/Paneer (Indian cottage cheese) Stir Fry

I haven’t been writing a lot lately. It’s been crazy juggling work, home and demands of my ever enthusiastic two year old twin boys. All said and done I still manage to spare some time for pursuing the two things I enjoy –cooking and photography. So at my dearest husband’s suggestion I have been trying out my hands at semi-homemade cooking, which simply means cooking at home with a little help with store bought items. For e.g Tofu, Paneer (Indian cottage cheese), organic chicken patties, casing free chicken sausages etc. But I still try to avoid canned food unless the recipe absolutely calls for it. I do not have anything against it; it’s just that I feel that the nutrition and satisfaction that fresh vegetables and fruit provide is not comparable to any canned or frozen item. Also, a great way to save time but still have delicious meal in minutes is to have a choice of cooking sauces, wines and vinegars handy. I will share a list if these items in the upcoming ‘tips’ email. With that said, here is a super-quick semi-homemade recipe for a yummy protein rich stir-fry.


Tofu/Paneer stir fry:

Ingredients:

1 Pound extra firm Tofu or Paneer (Indian cottage cheese) cut into 1 inch cubes
1 Bunch spring/green onions finely chopped
5 large cloves of garlic minced
2 Tbsp. Soy Sauce
2 Tbsp. Teriyaki sauce
1 Tsp. White Vinegar
1 Tsp. Red chili sauce (Sriracha)
1 Tbsp. Hoisin Sauce
1 Tbsp. Olive oil
Salt to taste
¼ cup Roasted crushed peanuts

Cooking method:

Heat oil in a pan. Shallow fry the Paneer or tofu till sides are brown and keep aside. In the same pan add minced garlic and chopped onions and sauté till onions become soft. Mix the remaining ingredients (except peanuts) in a bowl and add to the pan. Simmer for two minutes or till the sauce mixture starts boiling. Turn heat to low/simmer and add the Paneer or Tofu. Cook on low heat for 5 minutes. Turn the heat to high and let cook for another 3-4 minutes, stirring continuously. Be gentle when stirring since Tofu and Paneer both break easily. Garnish with crushed peanuts and serve hot.
Eat healthy and yummy!
-Sheetal

Caprese salad

Ingredients

* 3 ripe tomatoes
* 1 pound fresh mozzarella cheese
* Fresh Basil or fresh dried and frozen basil
* Extra-virgin olive oil
* Coarse salt/garlic salt
* pepper


Layer slices of tomatoes and mozzarella, add a basil leaf between each or sprinkle fresh dried and frozen basil on a shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Serve chilled. Yummy, refreshing and a very nutritious salad is
ready in 10 minutes.
Eat healthy!
-Sheetal