First of all, don’t let the picture distract you. It is not easy photographing a white fish with a white cream sauce. Plus, I then and went and put it on a yellow plate and as you’ll see tomorrow I served it potatoes. I don’t think I could have made it more monochromatic if I had tried. But even though we basically ate our way through one color on the same color plate, it was all wonderful!
Broiling fish. I forgot how perfect that is for a weeknight dinner (Fridays actually, because growing up Catholic, it’s hard to take the fish out Fridays). With my old stove, the broiler was gas and it had to preheat the oven before the broiler would kick on – that sometimes would take almost 10 minutes. Then once it did come on, it was just a strip of flame in the middle. It broiled so unevenly. So, I pretty much stopped broiling. My new stove has gas burners and an electric oven. I love my electric broiler with it’s glowing orange coils evenly spaced out over the width of the oven.
I told you about my most recent cookbook addition, Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner. Well, today and tomorrow I am sharing a dinner that I made that was fabulous. First up was this fish. It was so good, and unbelievably easy. My only sub was regular yogurt instead of Greek, so my sauce was a little runny. Get the book. Make this. Really.
Broiled Tilapia with Mustard-Chive Sauce
- Vegetable oil cooking spray
- 4 (5 to 6 ounce) tilapia fillets
- Olive oil for drizzling
- Kosher salt and fresh ground black pepper
- 1/4 cup plain full-fat Greek yogurt
- 2 teaspoons agave nectar or honey
- 1 teaspoon Dijon mustard
- 1/4 cup lemon juice (from one large lemon)
- 2 tablespoons chopped fresh chives
Preheat the broiler and spray a baking sheet or glass baking dish with cooking spray.
Drizzle the tilapia on both sides with the olive oil and season with salt and pepper. Place the fillets in a single layer on your baking sheet and broil for about 6 to 8 minutes or until fish flakes easily with a fork.
In a small bowl whisk together the yogurt, agave nectar, and mustard. Whisk in the lemon juice and chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Serve the sauce over the tilapia.
This will be my entry for Cookbook Sundays!