Indulgence and a new tilapia recipe

Today, this happened…


And, also, this happened…

Cajun Vegetable Tilapia Stir-fry

  • 3 tilapia filets, rinsed and patted dry
  • 3 carrots, peeled and sliced
  • 3 celery stalks, peeled and sliced (yes, with a potato peeler)
  • 1 medium onion, sliced
  • 1/2 can diced tomatoes (I used big diced, but I suggest using small diced.)
  • olive oil
  • brown or white rice
  • Cajun spice
  • basil (Not too much! You’ll scorch your tongue.)
  • garlic powder
  • lemon juice (Bad idea. I forgot about the tomatoes!)

I adapted this recipe slightly. I like my way better.

Heat some olive oil in a skillet over medium-high heat. Add carrots, celery and onions. Cover and cook until mostly tender. (Put the carrots on the bottom, directly on the heat so they cook through.)

Meanwhile, cook rice.  (I use quick-cooking boil-in-the-bag rice. It takes eight minutes. If you have a different method, it’s whatev.)

In a separate skillet, heat some olive oil, and add tilapia fillets, cooking just long enough to heat the outside of the fillet. (The thicker the fillet, the longer. It’s like browning chicken.)

Once the tilapia is “browned,” add it on top of the vegetables, and then sprinkle with seasoning and cover with tomatoes. Cover and cook, still on medium-high, until fish are cooked through.

Serve over rice, salt and pepper to taste, and DO NOT sprinkle with lemon juice even if it sounded like a good idea. I promise: It wasn’t.

Adding lemon juice didn’t make it taste bad, but it tasted like a citric tomato acid explosion. The strongest flavor became tomato, and it was not as good as it could have been with the simple aromatic flavors with a hint of tomato.


End result…

recipe tilapia vegetabledelicious

Overall, I would rate this a “good food day,” especially since I devoured quinoa for lunch.

How are my foodie friends?

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