Tilapia fillets with green sauce, crispy red potatoes, roasted tomatoes.
Day Two of the Everyday Food experiment. I was so skeptical of this one. First, the recipe called for salmon or striped bass. Collectively we dislike salmon, and striped bass? Really? When there are college funds to pay into and shoes to buy? So instead, I went with tilapia, because we (a) like it and (b) already owned some.
Second, fish. Ooh, fish. Making fish, for me, is fraught with doubt and anxiety. I am a Great Plains flatlander. I like and trust and know how to prepare meat. I grew up just absolutely hating fish and dreading the nights when my mom decided we needed more fish in our diets. So I always expect my children to react with alarm and resistance when I cook fish. (Proof of my point: Tonight, I surreptitously heated and stowed backup chicken nuggets in the oven.)
I needn't have worried! The tilapia fillets, seasoned with salt and pepper and seared in olive oil, were a huge hit. They cleaned their plates and wanted seconds. And this sauce was great: Parsley, basil, mint, capers, garlic, lemon juice, and olive oil whirred in the food processor until smooth.
You know what it would be even better on? A nice steak.