G-licious Dishes: New Orleans Tilapia, Bell Pepper Rice Pilaf & Broccoli

Ok…. so I always said once I have my own house with a kitchen that had enough counter top space that didn’t make me want to scream… and didn’t have a ceiling MADE OF horrendous florescent light panels (not a light, the entire ceiling was lights…) I would start sharing another facet of my life that I love….cooking. My eyes aren’t the only thing tasting the world!! 😉

It’s hard to cook with my heart when I work all day and night…but now that I’m working from home for Columbia College, I have an extra 20 minutes to use in the evening without having to commute. So I’m going to try to do this. Let me know if you try it out…or send me your favorite recipes and I’ll give them a go if it’s something that Neil and I would like…and feature it on the blog!!

Sooooooo…. welcome to my first of what I hope to be weekly postings of a recipe that I think is worth sharing. Please remember..I’m no chef. I’m a photographer who loves to eat. 🙂

First up….my favorite dish. It’s actually inspired by a dish from Ruby Tuesday’s (where I woked during college)…but I actually like my version better. 🙂 Enjoy!

New Orleans Alfredo Tilapia, Bell Pepper Rice Pilaf & Broccoli

Serves 4; or two with leftovers

INGREDIENTS:

4 tilapia filets (thawed)

Cajun seasoning

1/2 c. of jarred alfredo sauce (I think we use Bertoli)

2 TBSP. prepared pesto (usually found in the refrigerated pasta section)

2 c. brown rice

garlic salt (or powder) to taste

1/2 red bell pepper, diced

1/2 green bell pepper, diced (or use orange or yellow!!)

1/2 c. shredded cheddar

bag of frozen broccoli florets

Cook rice as instructed on bag/box.
Meanwhile, saute peppers in olive oil.
Season fish filets lightly (if you overdo it, and your seasoning has salt…it will be way too salty) with the bought Cajun seasoning.
Slap those bad boys in a frying pan with a tad bit of oil… cook until flakes easily with a fork (typically 3-4 min per side).
Once peppers are finished, put into the cooked rice, with the garlic salt/powder. Stir…and keep warm.
In the pan that once sauteed the peppers, pour the alfredo sauce and pesto. Cook on low to heat up.
Don’t forget to cook the broccoli! we just steam it in the microwave.

Once fish, rice and broccoli are finished…plate the fish, top with pesto alfredo sauce… scoop up some rice pilaf and add a bit o’ shredded cheese to the top…and then accompany it with broccoli. I usually use the alfredo sauce that drips off the fish on the rice and broccoli. EVERYTHING tastes better with alfredo!! haha But if you don’t use too much, it’s not that fattening… right? 🙂

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Photography by Lara - MMMM Darbs! That looks DELICIOUS!ReplyCancel
Photography by Lara - I love the new blog! It looks fantastic!ReplyCancel
McKenzie - New Orleans Seafood!!! This takes me back big time. 🙂 Your version looks delicious!ReplyCancel
Kimberly - I made this Sunday evening and it was excellent! Semi-healthy, easy, fast, G-licious!! This recipe will now be a regular on our kitchen's menu. Thanks, Darbi!!ReplyCancel