For dinner tonight I headed to the freezer -- on the menu were tilapia fillets and a veggie stir-fry. On a recent trip to Whole Foods, D and I picked up a few packages of frozen tilapia fillets -- gotta love getting two antibiotic-free, preservative-free, and no-added-hormone fish fillets for only $2.99 a package! To thaw the fillets, I used the quick method, which involved removing the fillets from their packaging, placing them in a sealed plastic bag, and then placing the bag in a bowl of cold water for 30 minutes. After thawing, I seasoned each fillet with a little sea salt and freshly ground pepper and then liberally brushed both fillets with some ginger teriyaki sauce I had on hand. I baked the fillets in the oven (preheated to 375 degrees) for 15 minutes. About two minutes before the cooking time was complete, I removed the fillets from the oven and brushed each with some ginger peanut sauce I also had on hand before cooking for a couple minutes more.
Each fillet was served over a bed of jasmine rice along with a side of stir-fried veggies. To stir fry the veggies, I added about 1/2 T of toasted sesame oil to an electric skillet. After the oil heated, I added in a variety of frozen veggies from the freezer including haricots verts, green peas, broccoli florets, and a stir-fry blend that include sugar snap peas, mini corn, and baby carrots. After the veggies warmed up, I added about 1/2 C of the ginger teriyaki sauce and about 2 T of the ginger peanut sauce that I used on the fish. I let the veggies cook for a few minutes more before serving with the fish.
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