Two-Way Tilapia

Plain Tilapia w/ Garlic

Sometimes, even if you're the BEST cook, a household is divided.  That's us.  We're divided during March Maddness (the hubbs is cheering on some school named Richmond, while I'm following an ACTUAL school from Kansas) and we're divided on fish.

I think it's fun to add stuff, seasoning, sauce to fish, while my food-purest husband prefers his fish lame-o, bland and baked.  I swear, if I fed him baked fish, plain potatoes and salad without dressing every night, he'd be happy as can be.  But, we all know that's not me to people-please---and that'd be boring.

So tonight, armed with two tilapia filets and a plan for two meals, I created Tilapia, two-ways, to appeal to a diverse family.

With that said, let me arm you with this: the "Dill Way" is the BEST WAY.  Seriously, I'm not a big fish fan, and I'd eat this every night.  I think its a good introduction for those who aren't big fish eaters or kids. (although,  I haven't tested the kid-theory.)

Dill Tilapia

Two-Way Tilapia

Ingredients:
2 Tilapia filets (we use fresh, never frozen)
1 Tbs. miracle whip (or you could use mayonnaise)
2 tsp fresh dill, chopped finely. (or 1 tsp dry as it's stronger)
1/2 lemon, cut into 4 wedges
Pinch of garlic salt
salt/pepper to taste

Directions:

Preheat oven to 375.  On a large, rimmed baking sheet, coat with cooking spray and lay filets down.  On one filet (plain) sprinkle with salt, pepper and garlic salt.  On the other filet, spread miracle whip evenly over filet, sprinkle dill, garlic salt, salt, pepper on top.

Bake until opaque throughout--about 10 minutes, depending on size of fish.


Serve with lemon wedges!