Maybe I’ll charge them a dollar later for the free advertisement. Well, maybe only about 2 cents. I think that’s about how much I’m earning from my website each day. It’s a good thing I’m in it for the fun and not the money, right?!
Maybe one day I’ll look back and laugh at my measly profits, but for now I’m having a good time making good food. That’s enough for me!
Oh yeah, I was talking about fish…and Costco. Seriously, I would rather spend the extra money and buy my fish there. I have never been disappointed.
To keep it fresh, I immediately portion it out into freezer bags and throw it in the freezer when I get home. I always keep one meal’s worth of fish in the fridge instead of freezing it so I can cook it up within a day or two. That’s when it really tastes the best.
Usually I stick to buying salmon, since it’s my favorite fish, but Costco had some beautiful looking tilapia the other day. I’m not talking about the tiny paper thin previously frozen (or even currently frozen) tilapia filets that you find at most grocery stores. These tilapia were thick, fresh and meaty.
So of course, I couldn’t resist buying a pack. I had no idea what I was going to make with them, but I knew it would be delicious.
These fish were so inspirational that they actually redeemed not one, but two failed recipe experiments.
I had some boiled golden potatoes from a disastrous broccoli potato au gratin (don’t ask) and a “not quite there” mango mint chutney that I just couldn’t quite figure out the finishing touches on. These miracle tilapia brought all these ingredients together to create one savory mouth watering meal.
I simply pan seared the fish in a little butter and topped it with some mango mint chutney. The chutney is so light and fresh, with just a little hint of mint. I added in some red bell peppers and chopped cucumbers for some extra crunch.
Letting is sit for a day to marinade really enhances the flavors and you will be left wanting to drink up the juice at the bottom of the serving bowl, or if you have slightly better manners you will just lick your own plate. Either way you decide to devour this chutney, bottom line is, it’s addicting.
And for those lonesome little potatoes? All I did was toss them in some olive oil, salt and pepper and throw them in the oven at 350 degrees for about 20 minutes to warm through and crisp up on the outsides. Delish! I think I may just make potatoes like this from now on. Boil first, then throw them in the oven for the finishing touch.
This meal will definitely be added to our summer favorites list. It’s light, healthy, fresh and fun. That’s a winner in my book.
What favorite finds do you have from Costco?
- For the Fish:
- 4 tilapia filets, 4-6 oz. each
- 2 tablespoons butter
- For the Chutney:
- 2 mangoes diced, plus reserved juice
- 3 tablespoons lime juice
- 3 tablespoons finely diced onion
- 2 tablespoons finely diced jalapeno
- 2 roma tomatoes, chopped
- ⅓ cup cucumber, chopped
- ⅓ cup red bell pepper, chopped
- 4 mint leaves, finely chopped
- 1 garlic clove, minced
- 2 teaspoons sugar
- ¼ teaspoon cumin
- dash of salt
- ⅛-1/4 teaspoon pepper, depending on taste
- Prepare the chutney ahead of time by chopping and dicing all vegetables. Mix together in a medium sized mixing bowl. Squeeze skins of mangoes to release any extra juice from the fruit into the bowl. Add lime juice, salt, pepper, cumin, sugar, chopped mint leaves. Stir to combine. Chill in fridge for at least 2 hours.
- To prepare the fish, heat butter over medium heat in a large skillet. Salt and pepper each side of the fish filets. Once butter is melted and pan is hot place fish filets spread apart in skillet. Cook for 4-5 minutes on each side until fish is cooked through and flakes easily.
- Serve immediately with cold mango chutney on top.