Talapia with Ginger-Sauteed Peppers, Spinach and Mashed Potatoes

cooking
Written By Judy Doherty, MPS, PCII

fishdinner1I had no idea I was going to take a picture of this dinner last night - but it ended up looking good and being really easy to make so I thought I would share!! It all started with a 1.5 hour hard bike ride and I came in starved. I guess a starved chef makes a good cook, eh?!Tilapia - First off was a nice fillet of tilapia fish bought at Walmart in their freezer section. The fillets are sealed in cryovac inside zip lock bags so are very high quality. No need to defrost - this puppy went into the microwave and I used the "fish" setting to have a delicious piece of cooked fish in just 3 minutes. I am always surprised at how fast and perfect it cooks. (I do remove the fillet from the bag and I put it in a glass dish and cover it.)The fish was topped with sliced red peppers and ginger sauteed with just a spray of olive oil. See the tube of chopped ginger that we keep handy as well as the spray bottle that has the olive oil. Skinny mashed potatoes - baking potatoes were rinsed well to remove the dirt and then cut in chunks - skin and all - because that is faster and it makes a delicious home-style mashed potato that has more nutrients and fiber. They were covered in water and cooked for 20 minutes until tender and then mashed with low-cal margarine and skim milk. Seasonings included granulated garlic with parsley mix and black pepper.Spinach - Finally, I sauteed garlic and olive oil and then added a bag of fresh spinach leaves. That was the base for the fish.Voila - dinner is ready in 20 minutes!We do have a section on microwave cookery in our new MyPyramid Cooking Demo Kit, which is great for cooking demonstrations.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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