One of my goals for the summer is to share some new recipes with you. So here’s the disclaimer–I’m really bad at taking pictures of food. Something about the combination between my less-than-stellar photography skills combined with the lighting in my kitchen, but I’ll try my best. Here’s one that’s a new favorite in our house:
2 firm fish fillets/steaks (5-6 oz each) [I use tilapia]
1 cup cooked rice [I use brown]
2 cups chopped bok choy
2 scallions, chopped
1 Tbsp vegetable oil
1 tsp grated fresh ginger root
1 clove garlic, minced
2 Tbsp soy sauce (use La Choy if you’re eating GF)
2 tsp sesame oil
Preheat over to 450F. Rinse fish, cook rice, etc. On each foil square, spread half of the rice. Layer the bok choy, fish, and scallions on the rice. In a bowl, mix the sauce ingredients. Pour sauce over the fish. Fold up the foil packets and bake 20-25 minutes.
A good friend shared this recipe with me, and I really like it because:
- Cooking in the foil steams the fish and makes cleanup really easy!
- Kids like tilapia–it’s a very mild white fish and there are no bones to worry about.
- I can often get tilapia for $3.99/lb, and 1 lb. works for our family of five.
- It’s basically a complete meal all in one: fish, grain, & veggie. I serve some chilled mandarin oranges for dessert.