Grapefruit Honey Tilapia with Apple Walnut Salad and Island Kefir

I don't like grapefruit. Nor does Ed. So when we received grapefruit in our Washington Green Grocer box this week, I wasn't quite sure what I was going to do with it. After contemplating it for a few days, I decided that the most sensible solution was to use it in a marinade. To accompany the grapefruit, I envisioned a citrus concoction inspired by typical tropical flavors readily available in my kitchen. When it came to actually cooking it, I felt like trying something different. I came across a recipe that broiled the fish by wrapping it in aluminum foil. I don't normally feel very motivated to use the broiler and cooking with aluminum foil reminds me of camping, but I was game for trying something new. As a result (besides the fact that our kitchen did end up smelling a lot like we were camping) the fish came out pretty good. Thanks to the grapefruit, the tilapia had a subtle sweetness. I accompanied it with a simple green apple, red cabbage, and walnut salad. I topped the salad with, what I must say, is a fabulous carrot ginger dressing. The dressing had enough punch to counterbalance the subtly of the light fish. For dessert, I made up a crazy drink recipe I call "Island Kefir" (i.e. liquored up fermented milk). Didn't think that would work, did you? Well, it does. And its delicious! All of these flavors combined were just what we needed to feel like we were out to eat at a lovely beach restaurant. It definitely warmed us up.



Grapefruit Honey Tilapia

Ingredients
1 large Grapefruit
1 small orange (half for marinade, half for garnish)
1 Tbsp. lime juice
2 Tbsp. honey
2 tsp. Worcestershire sauce
2 tsp. rice-wine vinegar
2 tilapia fillets
Salt to taste


Directions
Create a marinade by combining the juice from 1 large grapefruit, the juice from 1/2 small orange, honey, Worcestershire sauce, and rice-wine vinegar. Place fish in marinade and store in the refrigerator for 4 hours or more.



Preheat broiler. Place aluminum foil in shallow baking dish and spray with nonstick cooking spray. Remove the tilapia and place on top of the foil. Place 2 orange slices on each piece. Spoon some of the marinade over the fish. Close foil. Place under broiler and cook for 20 minutes. Partially open foil and continue cooking until tilapia flakes easily, about 15 minutes longer. Serves 2.


Green Apple Walnut Salad

Ingredients
2 handfuls of Red Cabbage
2 handfuls of Mixed Greens
1 handful of crushed Walnuts
1 Granny Smith Apple, sliced

Carrot Ginger Dressing
Ingredients
1 cup of carrots
1/2 cup olive oil
salt al gusto
1 tbs rice vinegar
1 tsp sesame oil

Directions
Blend ingredients in small food processor and serve over salad.


Drink: Strawberry Banana Island Kefir


Ingredients
1 cup Strawberry Kefir
1 cup Passion Fruit Juice
1 Banana
Rum to taste


Ed's Verdict: He thinks the suggested cooking times are way too long for tilapia. I think he's right. Perhaps I could get by next time cooking the fish a little less, maybe try 15 minutes and 10 minutes. In hindsight, I should have been sporadically checking on the fish for signs of flaking, but I was too busy running around after the kids to keep a very good eye on it. As for the salad and dressing, he is a huge fan. Over all, this meal fits in well with his low carb/no carb non-diet. And oh yeah, as for the island kefir, he is currently finishing off the leftovers...

Gingered Broccoli Soup

We've been subscribing to Washington Green Grocer's for nearly a year now. Every Tuesday a large box of delicious fruits and vegetables magically appears at my stoop. It becomes my mission every evening to fully take advantage of what our local farmers have provided us. This week featured broccoli. Considering the news is calling for snow, I decided a soup was in order. But this is no ordinary broccoli soup. The sharp taste of ginger, tart apples, and almond milk give this often insipid dish a much needed twist. Accompanied with perfectly ripe avocados and a pungent french goat cheese and you, my friend, have got yourself a meal!


Ingredients
3 cups chopped Fresh Broccoli
1/4 cup chopped Onion
1 clove minced Garlic
1 tsp minced Ginger Root
1 chopped Granny Smith Apple
1 cup Unflavored Almond Milk
1 cup Vegetable Broth
sprinkle of Paprika

Directions
Add all ingredients but almond milk in saucepan. Bring to boil and simmer for approximately 7 minutes until broccoli is tender. Very carefully add to blender. Puree. Add back to saucepan and stir in almond milk and slowly heat until hot enough to serve. Sprinkle with paprika. Makes two big bowls.

Garnish
Avocado and Goat Cheese

Drink
Anakena, Roots of the Andes Sauvignon Blanc 2010, Chile