I pulled out two fillets of tilapia in the morning to defrost, and now I have no clue what to do with them. And I have way too many left overs in the fridge. I looked throughout the fridge and pulled out the roasted potatoes and butternut from the lamb ribs we had — those can go with the fish, right? It’s like fish and chips, only not chips exactly (^_^)
Next, will need a sauce. I have some celery, haven’t used celery in anything for a very long time, so today is the day. How is the question.
After thinking, while clearing the dishes in the sink, here’s what I came up with:
Cut it up, sprinkle it with salt, pepper and paprika (been putting paprika in several things lately, why not the fish?). Plus a couple of table spoons of cooking oil. Let it sit for a bit then fry in a pan. It was actually more like “sear in a pan” because I didn’t add any oil to it.
Baked potatoes & butternut:
warm up in microwave! (^_^)
I was determined to use the celery, but I was looking at it and I just couldn’t imagine it going well with the fish if it was in chunks in a sauce. As soon as I decided to blend, I couldn’t resist adding more stuff!
3 sticks of celery
1 small onion
1/4 green pepper
1/4 yellow pepper
a few leaves of mint
salt to taste
Blend till smooth. I think it would taste just fine cold, but I warmed it up. Then I felt a little crazy and put in 2 tablespoons of heavy cream. It tasted good but I think the heavy cream is not necessary at all, I would not do that again. I think next time I’ll add a little bit of corn flour to thicken it (about 1/2 a teaspoon mixed in a bit of water, then pour in slowly and stir over low fire).
I served it with avocado. I had this picture in my mind for the arrangement but it just didn’t come out that way. It didn’t help that the fish was in random sized pieces and bits! (when it was time to cut it, my knife wasn’t sharp enough, I tore the fillets to pieces with my hands instead.)
the colours were appetizing, the fish and the tangy sauce had a nice contrast.