Tilapia with Sour Cream and Caper Sauce:

This is a 30min meal. Quick and super healthy! My husband some times needs a break of rice and potatoes, typical of Peruvian cuisine, so I have to come up with ideas to break away from the carbs every now and then. Following on my last fish meal posted on this blog, here is another Tilapia dish. Similar but uniquely yummy. Do not let the list of sauce ingredients intimidate you. You probably already have all of these ingredients in your pantry ;). I have to say that the mustard and capers really do provide a nice touch to the sauce.


Ingredients:

• Tilapia (I used 5 fillets)
• Broccoli 
• Asparagus
• Sour cream (1 cup)
• White wine (1 cup)
• Mustard (2 tablespoons)
• Green onions
• Capers (3 tablespoons)
• Olive oil
• Parsley
• Garlic (half a tea spoon)
• Lemon (1)
• Salt and Pepper

Fish: Season the tilapia with lemon juice and black pepper. Put it in the oven for 350 degrees for 20 minutes. 

Veggies: You can use any veggies you like. I used broccoli and asparagus. Steam and serve. No seasoning needed. The sauce will do it all :)

Sauce: Heat olive oil and garlic. Add the chopped green onions or shallots. Stir. Add the wine and capers and let the wine boil a bit. Add mustard and parsley. Once the wine has reduced to half of what you initially put in, it is ready! Remove from heat and add the source cream. Stir until you get a yummy creamy sauce. (I added a tiny bit of salt)...and LISTO!! Enjoy!

30 Minute Meal: Salmon & Balsamic Vinaigrette Veggies

Hello There! Its been a while since I last posted a meal on this blog. Since my last posting, many exciting things have happened.The most exciting of all is that we are expecting our first child! :) With that, comes back pain and all the joys of pregnancy...which leads me to this 30 minute meal. These days its hard to make an elaborate dinner since I get tired easily. This meal turned out to be delicious and super fast. This is what you will need:

- Salmon (I bought it frozen. One bag had 4 pieces)
- Veggies: Yellow and green zucchini (one each), asparagus cut in small pieces and two tomatoes and/or any veggies you may have at home.
- One large sweet potato
- Spices: Salt, pepper, cumin, garlic
- Balsamic Vinaigrette
- Soy sauce (1 table spoon)
- Parsley (half a bunch, chopped)

Marinate the salmon with salt, pepper, garlic, cumin, a few drops of soy sauce and parsley. Put it in the oven at 350 degrees for 30 minutes. Make sure you flip it at 15 minutes so that both sides cook nicely.

Cooking the sweet potato in the microwave: Go ahead and wash the sweet potato, put it in grocery plastic bag, tie a knot, make some holes to the bag with a fork and put it in the microwave for 8 minutes. If its not fully cooked, put it back for one or two more minutes. I have to say, I only used sweet potato because I had it in my pantry and it was going to go bad if I didnt use it ASAP. But...it turned out to be a nice addition since the sweet balanced out perfectly with the balsamic taste of the veggies.

To cook the veggies just add all the chopped veggies in a deep pan, add about half a cup of Balsamic Vinaigrette dressing (the same one you use for your salad) and cook it in low heat so that the veggies get steamed. This should take about 10 to 15 minutes depending on how cooked you like your veggies.

...and you are done!! my husband loved this meal...and I loved it even more since it only took 30 minutes for it to be ready :)