Day 17 - Broiled Tilapia Parmesan AND guacamole!

Oh, that's right folks. I took it up a notch and made two recipes. I think my family is convinced I've been abducted and replaced with a less annoying version of Rachael Ray. The guac was more of a happy accident than something planned. We had bought avocados last weekend that I forgot about until this evening. So, since super-mushy avocados are pretty much guacamole in a shell anyway, I decided to save their integrity and just turn 'em into dip. First, let's get to this tilapia business.

3 Tilapia fillets
2 tsps olive oil
juice from two fresh limes
1 tsp dehydrated cilantro
2 cups fresh spinach
1/4 cup chopped fresh tomatoes
1 Tbsp shredded parmesan cheese
garlic powder

Brush fillets with some olive oil. I've seen that "Naked Chef" guy so I thought I'd be fancy. I just drizzled a dollop of oil on the fillet (in my hands) and rubbed it in on both sides. Saves cleaning a brush and it makes everyone watching you cook think you're just so totally cool. Squeeze juice from the limes over the fillets. I also don't own a lime juicer, so I crushed them (just like Ahnold) with my bare hands. I'm flexing right now. Trust me. Sprinkle garlic powder over fish. Don't encrust the little guy, but don't be afraid to use this spice liberally. Sprinkle fillets with cilantro. I just find it's easier to keep dehydrated cilantro on hand instead of the fresh, but that's up to you.

Broil 6 inches from heat in oven for 6 minutes, or until fish flakes easily with a fork. While the fish is under the heat, get your spinach rinsed off and pluck off all the stems. It might seem tedious to do so, but trust me, it's worth it. Place spinach in a microwave safe dish, cover loosely, nuke for 4 minutes. The natural juices of the spinach will steam it for you. Fancy, huh?

Spoon cooked spinach onto plate, place fish over spinach. Place chopped tomatoes and shredded cheese over the fish, and you're done! Best. Fish. Dish. Ever. True story. The bonus is being able to get through dinner, do the dishes, and still be able to brag to everyone how your hands smell limey fresh.

Holy Guacamole!

2 medium Hass avocados

1/2 cup onion, chopped

2 Tbsp dehydrated cilantro

1/4 cup tomato chopped

juice from a fresh lime (or two!)

Directions

Cut avocado in half and remove pit. Scoop pulp out into a bowl. Using a fork, mash avocado until smooth in consistency. Add the lime juice, onion, cilantro, and tomato. Poof. You're the life of the party. (The guac is in the lower right hand corner there.)