Following a particularly harsh comment on one of my latest fish recipes, I thought I’d avoid posting recipes for a bit, unless they photographed perfectly; that is, vibrant colors complimented by the plate (because most of us with full-time jobs make it a point to serve a midweek meal with a full color palate and we buy dishes in a variety of shapes and colors just so our meals photograph nicely) The truth is, however, I have continued to make “embarrassingly simple” yet delicious food that I believe is worth sharing.

And so I have a new recipe for all of you, (even our meanest readers) and it even involves my last culprit Tilapia!

I have included a recipe for Lentil Salad, which is delicious, I promise, and an easy blackened tilapia recipe.

Lentil Salad

In the past it never would have occurred to me to order, make or ever eat a lentil salad. One night last summer, however, I was dining at Public In NYC and was told that I must try it. I did, although reluctantly, and am happy to report that it is a delicious way to get those healthy little beans into your diet, it’s cold and perfect for summer, and it’s a snap to re-create! While Public’s has green beans, baby gem and pomegranate molasses with avocado oil vinaigrette, mine was simpler, but still delicious.

Here’s what I used:

• 1 package of ready-to-eat lentils (Trader Joe’s has them)
• 1 can hearts-of-palm
• Two ripe avocados
• Toasted pecans (I used a small package of halved pecans and toasted them myself)
• 1 ripe tomato
• 2 lemons (or lemon juice)
• Olive oil/balsamic vinaigrette
• 1 teaspoon chopped parsley
• 1 teaspoon brown sugar

To toast pecans: I only used Âœ cup of pecans and would suggest using a full cup. I melted about 1-2 tblspns butter in a sauce pan and coated the pecans, then spread them onto a cookie sheet and baked at 350 for about 15 minutes. I mixed them once and kept a close watch after ten minutes so I didn’t burn them. They made the apartment smell amazing.

Start with the lentils in a bowl and squeeze lemon juice all over. Then slice the hearts of palm and toss them in along with the chopped parsley and pecans. I squeezed more lemon juice and added some olive oil and balsamic vinegar to taste. I also added the brown sugar to sweeten it a bit and tossed everything together. Before serving I added the avocados and tomato. Next time I will cut up the avocado and toss it with the salad, and add the pecans at the last second so they stay crunchy. Voila! This salad also tastes delicious the next day, once all the flavors have marinated together.

** After my first try I attempted this salad again, adding more pecans but waiting until right before I served it to mix them in, and this time I mixed the avocado in earlier, and it came out great**

Blackened Tilapia

• 1 lb tilapia (this gave me 1 filet per person/I had 4 people)
• 3 tablespoons paprika
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Âœ teaspoon celery seed
• Âœ teaspoon garlic powder
• 2 lemons

The seasoning is easy to make, but it’s easy to cheat because you can buy blackened fish seasoning at the market. I mixed a few different recipes and essentially used whatever spices I happened to have, and these ones worked well.
Mix all of the dry ingredients together. Heat a large skillet on high heat. Rub each filet with either butter or oil and coat each side with the spices, then fry for about 4-5 minutes per side. I covered the fish to ensure it cooked through. Squeeze on plenty of lemon and serve.

I know it’s simple and fast, but sometimes that’s exactly what we need for dinner! This meal is delicious and worth trying.

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