Ah, Kaki, that oft divisive ingredient: fish. Maybe not as much as tofu, but many people have strong feelings about which fish they like or don’t like.
I am strongly in the pro-seafood-of-all-types camp.* Here’s how I’ve been eating it lately!
Tilapia, Goat Cheese, and Beet Pumpernickel Toasts
Yeah, you heard me, fish AND beets. I know, I said divisive, and now I’ve just upped the ante. Well, whatever haters, this is freakin’ delicious. Toast your pumpernickel bread in the oven while you’re baking some tilapia filets (just drizzle with olive oil and sprinkle with lemon pepper). (And, really, you could use any white fish.) Smear some soft goat cheese on the toast, layer on your sliced beets (like, just regular canned, sliced beets, no need to make this complicated), then cover with tilapia pieces. OMG SO GOOOOD! Just be sure to store your remaining beets very securely, unless you’ve been just aching to add a dash of pink to, uh, everything you and anyone around you owns.
I mean, I love me some mayo-and-tuna goodness, but I get it, not everybody does. And when I read this recipe and it mentioned that it’s a multi-generational family favorite, well, I’m a sucker for something one’s Italian grandma would make. This doesn’t have a ton of texture if you don’t add the optional cherry tomatoes and cucumber, but it’s still crazy delicious.
I LOVE me some mussels, but I must admit I’ve made them rather badly several times in a row and so took a bit of a break from them. Cooper and I finally gave them another go, and these turned out perfectly. We also made some garlic bread to dip in the sauce and, oh lord, it was such an incredible meal!
Fish just screams ‘Spring’ to me, so I’m sure I’ll be enjoying it a bunch over the next few weeks. Here’s to fresh and nutritious and delicious seafood meals!
*Well, maybe not caviar. I just never really got the appeal.