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Broiled Tilapia (Again) and Roasted Cauliflower 
Mar. 6, 2013 10:53 am 
Updated: Mar. 7, 2013 10:16 am

Ease of Preparation: Tilapia 4 stars
Cauliflower 5 stars

Cost: Tilapia 4 stars
Cauliflower 5 stars

I had originally planned to do Chef John’s Chicken and Mushrooms. However, my local grocery store didn’t have skin-on, boneless chicken breast. Since I watched the video of how to make this dish and the skin is essential to success, I passed it over and went with something that I already had all of the ingredients for.

That dish was Broiled Tilapia Parmesan, which I have recently been told (thanks, bikerfamily) is quasi-famous. I figure that if it was famous that I'd better get it right. Unlike last time, I put the right amount of mixture on the fish and left it in until it browned slightly on top. It still took 2 more minutes to brown than the instructions had suggested, but the result was what I needed so I chalk it up to having a different oven.

The cauliflower was simple. Just a little chopping, which is something that requires a lot more practice, a little flip here, and sprinkle there, and the cauliflower was complete. They did get a little browner than the picture suggests in places, but that didn’t change their yumminess. 

I gave the dinner 5 stars, because I thought that it all was delicious. Of course, my rating system is probably a little skewed. I doubt that it was Top Chef or Hell’s Kitchen worthy, which is fine with me. My family loved it for the most part, and that’s what matters. 

As for the one that didn’t love it. He ate his obligatory amount without too much fuss. He asked for extra salt and a peanut butter and jelly sandwich. We obliged on both counts, so everyone was happy. Next week I plan on taking everyone’s suggestions and including him in the decision making process, which should prove interesting.
Broiled Tilapia and Roasted Cauliflower
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Mar. 6, 2013 12:02 pm
Excellent! Start thinking about ways to add color to that plate and it will really enhance your meal! Maybe some green bean bundles in a nice oil and vinegar dressing, or some roasted peppers. You are really doing a great job!
Mar. 6, 2013 2:35 pm
I realized when I posted today that I had two white foods. Do you have know of a good recipe for dressing, or just put an equal part oil and vinegar? Roasted peppers would be a good idea.
Mar. 7, 2013 3:59 am
one part vinegar, three parts oil is the standard ratio for a vinaigrette. Then you add what you want for flavor and emulsifying. I use this: one ounce champagne vinegar, three ounces Extra Virgin Olive Oil (EVOO), 1 tsp. Dijon mustard, 1/2 tsp. toasted sesame seed oil, 1 clove garlic (crushed), 1 Tbs. ginger paste (in a tube), salt, pepper and sugar to taste. Sometimes I add dry herbs like basil and oregano. A pinch of cayenne is good too if you like some heat, but be careful with it. Then just whisk it all together. It's really amazing how a small amount of mustard can emulsify the whole thing!
Mar. 7, 2013 4:03 am
I love the ginger in that recipe! It tastes so refreshing and lightens the dressing. You can find that in the grocery store's produce section in the refrigerated section. Often they keep it where the fresh herbs are. If you can't get that, then fresh ginger is best. Cut thin disks from a peeled section, put the flat of your knife over each disc and smash with your hand. Then give it a quick mince and you have ginger paste. It'll be a little chunky, but not bad!
Mar. 7, 2013 10:16 am
That sounds amazing. I will have to give that a try.
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About Me
I'm a domestically challenged stay-at-home mom with two small boys and a wonderful husband. I have attempted to cook periodically, but was never very good at it. I am now into it with determination to make it work.
My favorite things to cook
Veggies, Fish, and Pasta
My favorite family cooking traditions
Chicken Stroganoff
My cooking triumphs
It's still too early to have many triumphs, but I have been doing okay with was I've tried.
My cooking tragedies
Pasta with broccoli, tomato, and white wine sauce; roasted carrots
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