Anyway, after years of boycotting fish, slowly I started giving it a chance. How could I not? I would sit there at dinner listening to others speak so highly of the delicious fish dishes I would see served in restaurants, the rave reviews of tastes, and those tastes being anything but fishy, while I sat there eating another bland dish of chicken. I had to give in, it was only a matter of time and too much chicken. Well hallelujah, I’m hooked. I’ve had cod, halibut, tuna, flounder (that wasn’t fried), tilapia; I’m a whole new eater. I’ve managed to replace all my chicken consumption with fish. Not bad for a kid that grew up with a fish-phobia. I’m so past the days of boycotting fish that I now want to share a tilapia recipe I just made last week that I loved.
You’ll need some lemons, limes and one of those McCormick Grill Mates marinades that you can find in all grocery stores. (They’re the dry herb packages with the ‘flavor you can see’. Really. It says so right on the package.) Ok, the marinade you’ll need is called Baja Citrus. Here we go:
In a bowl combine the dry herbs from the package (you don’t have to use the whole amount, there is quite a bit in there to save for another time),
- 1/4 cup olive oil
- 2 tbsp water
- 2 tbsp vinegar (I used apple cider vinegar, it was all I had)
- Juice from 1/2 lemon and 1/2 lime
- 1 tbsp honey
Stir all that up and add your fish of choice and marinate for about 15 to 30 minutes in the refrigerator. Then cook it, fry it, bake it, grill it, whatever you want until it’s cooked through, about 15 minutes or so. I grilled mine with some asparagus and cooked brown rice to go with it. Delicious! It was flaky, tasty and very healthy. I hope all you fish lovers, and soon to be fish lovers, enjoy it as much as I did!Anne Marie Costanzo is a nationally certified personal trainer and owner of Little Black Dress Personal Training. She can be reached at firstname.lastname@example.org or (914) 841-1121.