Fried Whole Tilapia, Beet Risotto, Zucchini with Fennel

I'm not sure what I was thinking when I decided to make this recipe. Well, I know what I was thinking. I was trying to be brave and gain new cooking experience, but the fact is, my meal was staring at me and I found it slightly unappetizing ("give me back that fillet-o-fish" kept replaying in my head). It was very tasty though, but next time I fry a tilapia I plan on removing the head. I know a lot of people leave the head on, so it's just a matter of personal preference. One of my side dishes was beet risotto with Parmesan and it was amazing, I absolutely loved it. Unfortunately, placing a red side dish next to a whole fish just made the meal look even worse. Not only was my dinner staring at me, it had also been gutted on my plate. Of course this didn't occur to me until I sat down to eat, it was another "what was I thinking?" moment. The zucchini was a nice addition though. Nothing gross crossed my mind, which was a big deal last night.

Tip: No fish smell and clear eyes are the signs of a fresh fish

Fried Whole Tilapia Recipe

• Tilapia
• Flour
• Paprika (optional)
• Salt/Pepper
• Oil
• Lemon/Lime

1. Cut three slices into each side of the fish. Mix flour, paprika, salt and pepper in a large dish. Dredge the fish in the flour mixture and shake off any excess. 
2. Place into hot oil and fry until done. 
3. Serve with a slice of lemon or lime to squeezed over the top.

I love the color

Beet Risotto with Parmesan Recipe
Serving Size = 2

• 1 large beet, roasted and peeled
• 1/2 cup of risotto
• 1 1/2 cups of chicken stock
• 2 garlic cloves, minced
• 1 tablespoon of oil
• 1 tablespoon of butter
• Parmesan cheese (to taste)

1. Preheat oven to 400F. Wash and trim the ends off of the beet, wrap tightly in aluminum foil and place into a baking dish. Bake for 1 hour or so until the beet is tender. Peel and chop into small cubes.
2. In a medium sized pan, over medium heat, cook the garlic in the butter and oil until fragrant. Add the rice and let it cook for 2 minutes or so, stirring often. Add the chicken stock 1/2 a cup or so at a time. Stir in the beets after the first 1/2 a cup of stock. Once the stock has absorbed, add more until no more stock remains.
3. When done, turn off the heat and stir in Parmesan to taste.

Zucchini with Fennel Seeds and Oregano

• 1 medium zucchini, chopped
• Oil
• Salt/Pepper
• 1/2 teaspoon or so of fennel seeds
• 1/2 teaspoon or so of oregano
• 1-2 cloves of garlic, minced

1. Saute zucchini in oil over medium to medium-high heat. 
2. When it starts to brown add the garlic, sprinkle on fennel seeds and oregano. 
3. Cook for roughly 10 minutes and serve.

I am linking to Hearth and Soul, Tasty Tuesday, Tempt My Tummy Tuesday and Kitchen Tip Tuesday.