Some days are great. But some days (and weeks and months) just suck. That’s all there is to it. On days (or weeks or months) like these, all you can really do is trust your gut and pray you’re making the right decisions. If you do, all works out well. If you don’t, well… I guess all you can do is trust that you did what you could with the hand you were dealt.
Kinda been a bit bummed out about the weather, too. It’s been cold – and I mean really cold. Someone asked me today if I was enjoying the weather. Hmm, I guess people really do talk about the weather. I wasn’t really in the mood for chit chat, so I just said, “It’s fine.” The truth is, it’s not fine! It’s freezing. I’m a summer girl – camping, hiking, golfing, running – this cold weather crap is REALLY not sitting well with me right now. Vegetables and fruits taste better in the hot weather. I kind of wonder if we’re biologically driven to eat less fruits and veggies when it’s cold out so we can put on that extra layer of fat. Just kidding. Kind of.
Even so, I live in Utah, so I guess it’s about time to dig out the hoodies, fuzzy socks (okay, I’ll cop, anything fuzzy never actually gets put away), and comfy pants. I’m not quite ready to bring out the coats just yet, but sadly I don’t think we’re too far away from that.
I wanted to make something that was still a little lighter, but with a bit of a fall kick to it. I’d been wanting to try macadamia crusted tilapia for a while now. My little Bronco Bear isn’t sure if he can eat macadamia nuts though, so I figured I’d err on the side of caution and use cashews instead. Macadamias are an absolute favorite of mine, but I don’t want my little guy having an upset tummy. The one thing I’d change next time is to toast the nuts before topping the fish. Sometimes I forget until it’s too late that raw nuts just don’t work on everything.
8 tilapia filets (about 4 oz each)
Juice of 1 1⁄2 lemons
Sea salt, ground black pepper, coriander and paprika
1⁄4 cup crushed nuts (I used cashews, but you could use almonds or macadamia nuts)
Drizzle olive oil
Preheat oven to 425 degrees. Line a large baking sheet foil or parchment paper. If using foil, lightly grease. Arrange fish filets in a single layer on baking sheet (barely touching is okay at the thinner parts of the fish). Squeeze lemon juice over fish. Sprinkle each piece of fish lightly with salt, pepper, coriander and paprika. If desired, toast nuts in a dry saucepan for about 3 minutes or until slightly golden. Sprinkle nuts over fish, then drizzle just a little olive oil over each piece.
Bake for about 10 minutes or until fish flakes easily with a fork. If you do not pretoast the nuts, turn the broiler on for the last minute or minute and a half of cooking, but watch it closely so it doesn’t burn.