I’ve made my fair share of Tilapia throughout the years. I mean, how can you beat paying $10 for a giant package of frozen fish filets? When I was counting macros, I loved tilapia because it came in around 100 calories per 4 ounce portion. A dieter’s dream, for sure. Since I stopped caring about that stuff, tilapia sort of became my go-to, get-dinner-on-the-table-super-quick meal.
A couple of weeks ago I got my BF to watch Food, Inc. with me. That is such an incredibly powerful documentary. People don’t generally say they “love” documentaries, but this one I did. I couldn’t ever quite put my finger on what it was about that show (other than my passion for food and nutrition), but my BF figured it out for me: a lot of documentaries are depressing because they only present a problem. Food, Inc. presents the problem and a solution.
Ever since then, he’s really kept me on my toes. “Is that a happy chicken? Is that happy beef? Is this organic?” I absolutely love that he bought into the idea of voting with our dollars and doing our part to support sustainable farming. Yes, our grocery bill has gone up. But like he points out, how much is it going to cost if we end up in the hospital after being poisoned from eating food? Whatever your goals or your ideals, having someone support you in those will likely be the biggest indicator of success or failure.
Anyway, long rant. Sorry. So after the documentary experience I have a renewed sense of “this is important.” But yes, it’s expensive, so I watch the sales. I found some fresh tilapia on sale at Sprouts, so that was “what’s for dinner.” There is an incredible difference in the taste and texture of frozen, freezer sealed bags of tilapia filets (complete with added chemicals) versus the stuff you get from the butcher counter. I couldn’t believe it was from the same animal. I challenge you to break free from the over commercialized stuff and give the good stuff a try. Your mouth, and your body, will thank you.
6 tilapia filets
Sea salt & ground black pepper
2 T. ghee (sub butter)
2 T. minced garlic
2 T. lemon juice
Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper. If using foil, lightly grease. Rinse fish and pat dry with a paper towel. Arrange fish in a single layer on prepared baking sheet. Sprinkle fish lightly with salt and pepper.
Melt ghee in a small skillet over medium heat. Add garlic and cook, stirring constantly, until garlic is fragrant. Remove from heat and stir in lemon juice. Spoon garlic mixture over fish, spreading it with the back of a spoon to cover evenly.
Bake for 10-15 minutes or until fish flakes easily with a fork. Watch it closely over cooked fish is tough and dry. Remove from oven and let stand a couple of minutes before serving. If desired, squeeze a little more lemon juice over the fish.