Tilapia with White Wine Caper Sauce

My cooking isn't exactly what it used to be, especially since we typically eat dinner after we've put Theo to bed, so quick and easy is definitely the top priority.  This dinner was both quick and easy, while also being pretty healthy and really, really delicious.  Seriously, Colin couldn't stop raving about it and said it's the best dinner I've made in a while--I totally agree!


1 lb. tilapia filets

1 tablespoon olive oil

2 tablespoons cold, unsalted butter
1 cup dry white wine
2 tablespoons capers
1/4 cup chopped parsley
Salt and pepper to taste

Season tilapia with salt and pepper.  Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.   Cook the tilapia in batches, 2-3 minutes per side, adding more oil to the pan if necessary.  Transfer to a plate and tent with foil to keep warm.  Add the wine to the skillet and cook on medium-high heat until it has reduced by half, about 2-3 minutes.  Remove from heat and whisk in the remaining butter, plus the capers and parsley.  Serve the tilapia with the sauce over top.

Source: Real Simple (slightly modified)



I served the tilapia with this super easy side dish.  I kind of just threw together a few things that we had on hand and it ended up so good!  This was also insanely easy and healthy--win win!


Chickpea, Veggie and Feta Saute


1 can chickpeas, drained
6 oz. baby spinach
1 cup cherry tomatoes
1 tablespoon olive oil
1/4 cup crumbled feta
Salt and pepper to taste


Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Add chickpeas to the pan and stir occasionally, until they start to slightly brown.  Add in spinach and tomatoes, continue stirring occasionally until the spinach wilts and the tomatoes soften.  Season with salt and pepper, stir in feta and serve.

Pesto Shrimp Pasta

The other night Colin and I found ourselves randomly watching a show called Restaurant: Impossible in which some famed chef goes in to save failing restaurants. We found ourselves totally sucked in to an episode where the troubled restaurant billed itself as a "spaghetti house" and this was the way that the chef made over their spaghetti. I don't totally get how this is a redone spaghetti recipe, other than the pasta shape, but either way it was super easy and delicious. As far as the actual recipe goes, the chef was just kind of describing what he was doing as he whipped this up, so it's not very specific, but you get the idea.

1/2 lb. shrimp, peeled and deveined
Spaghetti (I actually used linguine since that's what I had--same diff)
Olive oil
1/2 onion, diced
Pesto (I used store bought, but I'm sure it would be even better with homemade)
White wine
Heavy cream
Tomato, chopped and seeded
Parsley, minced

First brown onions in a large skillet on medium heat, then remove from pan. Add olive oil to skillet and then add shrimp. Cook until shrimp is just turning opaque, then add in onions and about 2 tablespoons of pesto. Deglaze the pan with a little white wine, then add in a splash or two of heavy cream. Toss with cooked pasta and top with tomatoes and parsley.

Dijon Salmon Cakes

I love, love, love crab cakes so I had a feeling that I would like these salmon cakes. They didn't have quite as much flavor as I was hoping they would, so next time I make them, I'll probably play around with the seasonings a bit and maybe come up with some sort of yummy dipping sauce.

1 lb. skinless salmon filet
2 scallions, chopped
Salt and pepper to taste
1/4 cup Panko break crumbs
2 tablespoon Dijon mustard
1 tablespoon olive oil

Place salmon, scallions and salt and pepper in a food processor and chop. Mix in bread crumbs and Dijon mustard. Form into eight patties. Heat a non-stick skillet over medium heat. Add olive oil and cook patties until opaque, about 2 minutes per side.

Source: Real Simple

Orzo with Salmon, Lemon and Dill

Colin loves both salmon and orzo, so when I saw this recipe, I knew that it would be something he would like. I was right, of course! He loved it and has asked for it a few times since then. I also loved the combination of flavors (and it went especially well with a simple Greek salad) and will definitely be making this one again.

4 cups low-sodium chicken broth
3/4 cup water
1 teaspoon Kosher salt
1 tablespoon butter
1/4 teaspoon freshly ground pepper
1 lb. orzo
4 oz. crumbled feta
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
1 shallot, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
Zest of 1/2 lemon
Juice of 1 lemon
1 lb. salmon, skinned and cut into 1-inch chunks
1 cup freshly grated Parmesan

Preheat oven to 400. In a medium saucepan, combine chicken broth, water, salt, butter and pepper and bring to a boil. Meanwhile, in a 3 quart baking dish, combine the orzo, feta, dill, parsley, shallots, wine, garlic, lemon zest and lemon juice. Pour the chicken broth over the orzo mixture and stir to combine. Bake for 25 minutes, then stir and add the salmon. Stir again to combine. Cook and additional 10-15 minutes, or until salmon is cooked through and orzo is al dente. Remove from oven, sprinkle with Parmesan and let stand 5 minutes before serving.

Source: pinkparsleycatering.blogspot.com