This time of year always brings two things for me:
~No ice cream, pop, cake, candy, cookies, and snacking between meals
~No meat on Fridays
While I try to stick to the first one, it doesn't always work...especially when Shamrock shakes come out three days before Ash Wednesday! What a cruel trick...
However, I never eat meat on Fridays. In fact, I love eating fish and pasta every Friday in honor of Lent! I used to hate when Fridays would come around as a kid because of cardboard-tasting fish sticks. But now, I make a few fantastic tilapia dishes that my whole family loves!
Last Friday's menu included lemon-garlic tilapia with angel hair pasta and a side of sugar snap peas. So delicious! On the menu tomorrow - well...I'm taking the night off and heading to our favorite fish fry!
Some other great meatless options that I have posted are:
Beer Battered Fish Tacos
Broiled Hawaiian Scallops
Crab & Ricotta Cannelloni
Lasagna (see the meatless option)
Penne with Vodka Sauce
Roasted Garlic & Cauliflower Pizza
Yield: 4 servings
- 4 5-ounce tilapia filets
- Salt and pepper
- 1/4 cup flour
- 5 Tablespoons olive oil
- 3 garlic cloves, minced
- 3/4 cup low sodium chicken broth
- 1/2 cup dry white wine
- juice of 1 lemon
- 1 Tablespoon unsalted butter
- Angel hair pasta (prepared according to box directions)
- Pat the tilapia filets dry with paper towels, then season with salt and pepper.
- Spread the flour in a shallow dish and coat the tilapia, shaking off any excess.
- In a large, non-stick skillet over medium-high heat, add 2 Tablespoons olive oil. Add the tilapia and cook until golden brown, about 3 minutes per side.
- Remove tilapia from pan and set aside, covered with foil to keep warm.
- In the same pan, add 3 Tablespoons olive oil. Add the garlic and stir about 30 seconds until it starts to brown. Quickly, add the chicken broth, wine, and lemon juice. Turn up the heat to high and boil until the liquid is reduced by half, about 5 minutes.
- Season with salt and pepper, to taste. Add the butter and whisk until slightly thickened, about 1 minute.
- Toss the angel hair pasta in the sauce to coat. Serve with a filet of tilapia and spoon additional lemon sauce over the fish. Enjoy!
Source: Food Network