Tilapia with Jerk Seasoning
This quick meal for one is easily multiplied to fit your needs. I've used one tilapia filet but any mild white fish will work equally well. Notice it's in two pieces. Invariably tilapia filets are thicker on one side. By cutting the filet in half, the smaller side can be removed from the pan sooner than the thicker side, preventing it from being overcooked and dried out. The filets are dusted with a delicious Jamaican style BBQ blend of jerk seasoning for chicken and fish from Penzeys Spices and slipped into a little hot olive oil along with a wedge of lemon. The lemon is not squeezed at this point, it just rests in the pan allowing the heat to carmelize it. When the filets are plated, the warm juice from the wedge is squeezed onto the fish using a pair of tongs. Two minutes cooking on each side was all that was needed for this little filet. Some romaine hearts with sliced red onion and diced tomato drizzled with olive oil and lemon juice made a simple salad and I heated up a serving of frozen petite peas with a handful of frozen shoe peg corn (cooked together). Once the salad greens were washed and spun dry, the onion sliced, the tomato diced, and the veggies were at the boil, I put the fish in the pan, dressed the salad and within 15 minutes from start to finish, I was pouring a glass of wine to accompany this fine plate of food. Talk about fast food ! This is simple, wholesome, economical and mighty good!