Tilapia, Rice Pilaf, Asparagus

Baked Tilapia

One 4 oz. fillet per person

Line a baking sheet with parchment paper. Rinse and dry the Tilapia fillets. Season on both sides with salt and pepper, drizzle with a little olive oil. Bake at 400 degrees for about 10 minutes, or until the fish flakes easily. Top with Lemon-Herb Butter before serving. (Recipe below.)
Roasted Asparagus

1 lb. for four people (about)

Snap off the tough ends. Rinse. Toss with a little olive oil. Lay in a baking dish. Cover with foil. Bake at 400 degrees for about 10-15 minutes, or until tender-crisp. (The foil keeps the asparagus from losing too much moisture.)

Lemon-Herb Butter

8 Tablespoons unsalted butter, room temperature
zest of 1 lemon
1 Tbsp. fresh lemon juice
2 Tbsp. fresh parsley, chopped
pinch of garlic and onion powder

Stir the butter with a silicone spatula or butter knife to soften it. Add the zest, juice, herbs, and garlic and onion powders. Stir well. Turn out onto a piece of plastic wrap. Form into a log. Wrap tightly in the plastic wrap and store in the refrigerator or freezer until ready to use.

Serve with vegetables, fish, chicken, stir into soups or sauces.

Almost Tia Rosa's Shrimp Tacos

Spicy Garlic Shrimp
by Allrecipes.com

1/2 clove garlic
1 tsp. coarse salt (if you use regular it will be way too salty)
1/4 tsp. cayenne pepper (if my kids are eating I add a little less)
1/2 tsp. paprika
1 T. olive oil
1 tsp. lemon juice
1 lb. large shrimp, peeled and de-veined

Preheat grill for medium heat. In a small bowl crush garlic with the salt. Mix in cayenne pepper and paprika and then stir in olive oil and lemon juice to make a paste. Toss the shrimp with the sauce until coated. Lightly oil the grill grate. Cook shrimp 2 to 3 minutes per side or until opaque.

Pineapple Salsa

1 pineapple - at least 4 cups diced pineapple pieces.
1 red pepper diced
5 scallions diced thin (or purple onion)
1 large tomato diced
1/4 cup chopped cilantro
juice of one lemon
juice of 2 limes
1 jalapeno, diced (take out seeds and core so it's not too hot)
*My recipe calls for garlic, so I added 1/4 tsp. minced garlic
Salt and pepper to taste.

Mix everything and let the flavors blend for a few minutes in the fridge.

To complete the tacos I use white corn flour tortillas. I sometimes butter them in a pan and then sprinkle cheese on them and melt the cheese in the oven on a cookie sheet just for a couple of minutes (unless we are trying to be super healthy and we skip those steps and just warm them in the microwave). Pile on 2-3 shrimp on the tortilla with some pineapple salsa. We serve ours with black beans on the side. For the kids I make quesadillas with the shrimp, salsa, cheese, and black beans and call it pizza and they will eat it!