Fish Week Extended

Due to the positive response from last week’s trial “Fish Week” I’ve decided to share another week’s worth of recipes from my own kitchen and from around the web. Let’s kick off the second week with a healthy, filling recipe for tilapia and quinoa with feta and cucumber. This recipe serves four and takes 30 minutes to prepare, including prep.  You will need: 1 cup quinoa, coarse salt and ground black pepper, 2 ½ teaspoons extra virgin olive oil, 1 pound boneless, skinless tilapia fillets cut into 8 pieces, ¾ teaspoon paprika, 1 cup diced cucumber, 1/3 cup chopped dill, 1/3 cup crumbled feta, and 2 teaspoons lemon juice.

Bring to a boil the quinoa, 2 cups of water, and 1 teaspoon of salt in a small sauce pan. Reduce the heat and allow the quinoa to simmer on medium until all the water has evaporated. Once that is complete, transfer the quinoa into a bowl to cool. In a skillet, heat the oil over medium-high, and then add in the fish fillets that have been seasoned with salt, pepper, and paprika. Cook each fillet for four minutes, flipping them halfway through. Meanwhile, mix the cucumber, dill, feta, oil, and lemon juice into the quinoa. Once the fish is done cooking, serve the tilapia over the bed of quinoa. Fresh tilapia is always best, so make sure your boat for lake fishing is in shape with the proper boat motor oil.