People often ask “how do you find time to cook these elaborate meals every night of the week?”
Well, the answer… I absolutely don’t!
On a normal week day I am working until at least 6, trying to fit in the gym/yoga/running and then cooking. By then it is pretty late we are starving.
I have a few “go to’s” or staples for weeknight meals:
- Broiled fish and a steamed or roasted side, like greens or a sweet potato {Lemon Garlic Tilapia and Brussels sprouts}
- Lettuce wraps {Ground Beef Lettuce Wraps}
- Lightly breaded baked chicken breast and a side
All of these are super quick and take fairly insignificant prep work. This week’s recipe was worth sharing!
Blackened Tilapia with Avocado Sauce & Roasted Sweet Potatoes
serves 2
- 2 white fish fillets, I chose Tilapia
- 1 tablespoon Old Bay or any blackened seasoning {I use a seasoning called “Jungle Juice” from my all-time favorite seafood restaurant}
- a few dashes of cayenne pepper {if you like spicy}
- 3 tablespoons olive oil, divided
- 1 sweet potato, peeled and diced {in the photo I used 1/2 sweet 1/2 regular since that is what I had on hand}
- 1 avocado, peeled and diced
- half an onion, chopped
- juice of 1 lime
- salt and pepper, to taste
Pre-heat oven to 425 degrees F.
Coat diced potatoes in 2 tablespoons of olive oil. Sat and pepper to taste. Bake for 25 minutes.
Rinse and pat dry each fish fillet. Lightly salt and pepper each fillet.
Mix Old Bay or blackening seasoning with 1 tablespoon olive oil in a small mixing bowl. Sprinkle the dash of cayenne, a little goes a long way. Rub the olive oil seasoning spread on each side of the fish.
Place on a backing sheet lined with tin foil. Bake fish for 12-15 minutes, depending on how thick your fillets are. It is cooked when the fish flakes off with a fork. (You can see the piece below breaking apart)
While the fish and potatoes are roasting- Place the avocado, onion, and lime juice in a food processor or blender. Sprinkle with salt and pepper to taste. Pulse 5-6 time in the food processor. Place in the fridge until you are ready to serve. Serve on the side or topping the fish. The avocado adds a refreshing cool flavor to the hot and spicy fish.
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::: keelymarie :::
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