Sunday, January 4, 2009

Tilapia Filet Baked in Yogurt

I found a similar recipe on the Internet and adapted it to use ingredients that are growing in the garden today. Recipe is for one person.

Cut a tilapia filet into bite-sized bits and put it into a baking dish.
Pour on enough un-flavored yogurt to pretty much cover the fish, preferably whole milk yogurt that has not had anything done to it to make it "smooth and creamy."

Cut some lemon grass, parsley and dill from the garden and, using scissors, cut the herbs into bits directly onto the yogurt-covered fish.

Cover and put into a pre-heated 350 degree oven or dutch oven on top of wood stove in which the fire has burned down to red-hot coals.

Cook until the fish is done (you can tell it's done when it flakes apart when you stick a fork into it).

Sprinkle on some chopped shallot or chives or green onion and some freshly ground black pepper just before serving.

Time to prepare: 10 minutes, including cutting herbs from garden. 15 or 20 minutes or so to cook. Cost: $2.50 for the fish; $0.50 for the yogurt. A cent or two for the olive oil and vinegar for the salad and the black pepper. Total is half or less what one would pay for a toxic meal from a fast food joint.

Serve with fresh mixed greens from the garden and fresh tomato. I do not have tomatoes growing in the garden now, as the tomato plants were all killed by a freeze back in late November. The day before the freeze, I picked all the green tomatoes off the vines and stored them in closed paper bags to ripen. Next year, I plan to try growing Long Keeper tomatoes.
Southern Exposure Seed Exchange blurb claims that they can last in storage up to six months. I'd be happy if they could last through February.

I don't mind going a couple of months (Mar - Apr) without fresh tomatoes. It makes them seem that much better when you finally have them again in the garden in May.


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