Posts Tagged ‘Risotto’

Tilapia in a Lemon Dill Sauce
With Brown Rice Risotto In a Garlic Basil Sauce and a Baked Potato

Tilapia is the poor man’s fish and myself being a poor man on occasion will resort to this thrift of the sea.  At 2.99lb you cant go wrong.  By itself tilapia is a far from a tasty fish but accompanied with this Lemon Dill Sauce it is rather scrumptious.  You know a cut of tilapia to the untrained eye looks a bit like cat fish so one could fool unknowing guests and they will think pure elegance while eating smut.

Cost: 8.75 including sides
Feeds about four people


Ingredient List:

  • Tilapia – 4 4oz pieces
  • Lemon Juice – 1 cup
  • Dill Leaves – 2oz (Dry)
  • Olive Oil – 3 Table spoons
  • Garlic – 1 ½ Clove (minced)
  • Salt  – 2 Tea Spoons
  • Pepper – 2 Tea Spoons
  • Butter – 8 oz
  • Corn Starch – 4 oz


Step 1: Marinate Tilapia – In a small mixing bowl combine ¼ cup of Lemon Juice and/or squeezed lemons, ½ table spoon of Dill Leaves, 1 table spoon of Olive Oil, ½ clove of Garlic, Salt, Pepper and stir together.  Lay tilapia pieces in a baking pan large enough to accommodate and pour contents of mixing bowl over pieces making sure to cover both sides. Bake in oven at 350 for around ten to fifteen minutes.


Step 2: Make Lemon Dill Sauce – In a small saucepot melt butter (8oz).  When melted combine Lemon Juice (1/2 cup) , Dill Leaves (2 oz), Olive Oil (2 table spoons), Garlic (1 clove), Salt (1 teaspoon), Pepper (1 teaspoon) and bring to a boil.  Let boil for three minutes and stir constantly


Step 3: Create a Slurry To Thicken Sauce – Bring down the flame to low. Take 4 oz of cornstarch and put it in just enough cool water to dissolve it.  When corn starch is dissolved stir it into sauce.  Turn off heat and stir.  As sauce cools it will get thicker as a result of the slurry.

Step 4: Serve – Pour sauce over cooked Tilapia.



Baked Potato: Take a russet potato and wash it.  Bake in preheated oven 375 F for around 45 minutes till soft.

Brown Rice Risotto in a Garlic Basil Sauce

Your finished fish.

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Brown Rice Risotto In a Garlic Basil Sauce

This recipe could make a delightful vegetarian entrée or a splendid side dish to most meats.  I usually use it as a side dish and that is how I am portioning it as far as this blog is concerned.  Although as an entrée I would say used at this exact proportion it should feed four people comfortably.  Also feel free to add or subtract vegetables to suit your liking.  These were just the few I found worked the best for me.


Total Cost: $7.75
Feeds about 6-8 people as a side dish, 4 people as an entrée.

Ingredient List:

  • Brown rice – 1 ¼  cup
  • Zucchini – 1 Small Chopped
  • Yellow Squash – 1 Small Chopped
  • Sweet Onion – ½ Diced
  • Tomato – 15oz Diced
  • Garlic – ½ oz minced
  • Basil – 4 oz minced (Fresh)
  • Roasted Red Pepper – 5 oz Chopped
  • Brown Italian Mushrooms – 4 Chopped Julienne
  • Olive Oil  – two table spoons, 3 oz
  • Black Olives – 6 oz Chopped
  • Oregano – 1 ½ table spoons (Fresh or Dry)
  • Salt – 1 table spoon
  • Pepper – 1 tea spoon
  • Sage – 1 tea spoon
  • Butter – 1 table spoon


Step 1: Sautee Vegetables – In a large frying pan heat 1 table spoon of olive oil and 1 table spoon of butter, melt butter entirely in olive oil.  Combine Zucchini, Squash, Sweet Onion, Mushrooms, and red pepper.  Sautee on a high flame till soft.


Step 2: Brown Rice – In same frying pan as your sautéing vegetables pour in Brown rice and let it brown up a bit.  Cook for around five minutes stirring constantly.


Step 3: Create Basil Sauce – In a blender combine, Olive Oil (3oz), Basil, Garlic, Oregano, salt, Pepper and sage.  Blend till you have a liquid conformity.


Step 4: Cook the Rice – Pour Basil Sauce from step three and a cup and a half of water into frying pan with rice and vegetables.  Add diced tomatoes as well and Olives.  Cover and bring to a boil. Then let simmer for around 25-30 minutes or until rice has absorbed all of the water.


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