Ahhhh you guys–after today I only have 2 more days left at my old job and then I’m off to Puerto Rico for a week. To say I’m A) excited and B) feeling seriously unmotivated would be an understatement. Do you know what it’s like to be thiiiiiis close to be done at a job and thiiiiiis close to going on vacation but still having to sit at a desk for 8 hours? Maybe you do know, but all I know is that I’m feeling antsy.
So funny story about this recipe… ok actually it’s not that funny, but I came home from work one day and debated chicken vs. fish for dinner. Normally, chicken wins, but I opted for the tilapia instead. The real problem is that I don’t have a go-to fish recipe. I usually just throw some soy sauce on it and call it a meal, but I wanted something different this time.
When Miguel and I moved into our new apartment, we transferred over some things from our old refrigerator into our new one. One thing that made the cut? Lemon juice. I have no idea why, but apparently I felt like it was important enough to save. Soooo…. tilapia+lemon juice+?=delicious. I stared at my spice cabinet for a solid 3 minutes. THREE MINUTES. That’s a long time if you think about it. Well, after some sniffing around (literal sniffing) I opted for the thyme, because I never use it and was feeling bad for it. Equal treatment for all spices, ya know?
Turns our tilapia+lemon juice+thyme=a winning combo–woohoo! I totally wasn’t planning on making this a recipe for my blog (I just wanted some dinna), but here I am, sharing it with you all. I think I’ve just found my go-to fish recipe.
- 2 tilapia filets
- 1 tsp olive oil
- 4 tsp lemon juice
- 2 tsp thyme
- Defrost tilapia according to instructions on the package.
- Heat olive oil in a large skillet over the stove.
- Coat one side of each tilapia with lemon juice first and then thyme* and place that side face down in the skillet; coat the side facing up with lemon juice and thyme. Cook until both sides are slightly brown.
*Each side of each tilapia should receive approximately 1 tsp lemon juice and 1/2 tsp thyme.
Q: Are you a tilapia person? What’s your go-to fish recipe?