Yesterday was Monday, the least favorite weekday for anybody working a typical 9-5 grind. There are things that I totally appreciate about the start of the work-week, like trading in my skinny jeans and TOMS for stockings and heels (wait… why is that a good thing…?) and having a reason to get up and greet the morning while it’s still morning (I’m a hardcore sleeper-inner if there’s nothing on the agenda). But–work is work and Monday starts the long countdown to the weekend where I get to spend 48 glorious hours with my two favorite boys… er… men?… er… 1 favorite boy and 1 favorite man.
What better way to beat Monday blues, than to spend the entire day thinking about how freaking delicious dinner is going to be when you get home? I found the recipe for the Tilapia on Allrecipes and the recipe for the risotto on Epicurious.
Risotto is typically made with short or medium-grain rices– such as Arborio. When I went to the North Side Giant Eagle and saw that they didn’t carry Arborio (I wasn’t totally surprised by that…), I figured I would just grab another medium-grain. But they didn’t have that either. Apparently, Pittsburgh North-Siders like their rice one way, and one one only– long-grain. So I went with a box of Uncle Ben’s long-grain white rice, since it was the only one that didn’t boast to being “The San Francisco Treat” or “Ready in 5 Minutes!” (since Risotto needs 35 minutes…). It still turned out absolutely amazing, so I’ll let the North Side G.E. go on this one.
This dinner isn’t too labor-intensive, but the fish does require 35 minutes in the oven, and you have to keep an eye on (and a spoon in) the risotto. It’s all worth it though, because this meal was very filling and had a lot of great flavors.
Step 1: Place your fish on a baking sheet, or other oven-safe dish. I used a cast-iron pan. Squeeze one-half of a lemon over the filets and drizzle with 1 Tbsp melted butter.
Step 2: Top the fish with 1 Tsp minced garlic and a pinch of parsley. Add freshly cracked black pepper to taste. Then place the fish in a 375° oven for 35 minutes.
Lemon Parmesan Risotto
Step 1: Heat 2 cups of chicken broth over meadium heat until it simmers. Cover to keep warm and lower heat to the lowest setting. Meanwhile, melt 1 1/2 Tbsp butter over medium heat and saute one thinly sliced shallot.
Step 2: Add 1 1/2 Tbsp white wine (I used pinot grigio) to the pan and simmer for 30 seconds, then add 1/2 cup white rice.
We served the tilapia and risotto with Spinach Bacon Salad and Balsamic Vinaigrette— a favorite for us!