I made this up for dinner at Ben and Molly's when Reagan was born because they had a ripe papaya to use up, and everyone raved, so I decided I would pass it on!
Put 4-6 (costco talapia fillets, just what I used) in a 9X13 pan. Lightly sprinkle with olive oil and squeeze the juice of 1 lemon on them and a 2 inch piece of fresh ginger finely chopped. Sprinkle with salt and pepper. Set aside.
Saute, until tender, in a large skillet in a little olive oil:
1/2 c large onion chopped
6 sliced mushrooms
4 medium tomatoes chopped
1/3 c chopped cilantro
1/4 c chopped green pepper
Mix together 1 cup chicken broth and 1 juice box full of apple juice, (sorry, they had juice boxes handy) add 1 scant TB of flour and whisk till mixed.
Slice papaya in half and deseed - slice half of it in thin slices and lay on talapia with 1 cup chopped pea pods to about 1/2 inch, clipping the pointy ends. With a braun blender or hand blender or just your regular blender, smoosh up the other half papaya with the broth and apple juice and add to sauteed mixture. Pour over fish and bake at 350 just until fish is opaque, about 20 min.
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2 comments:
I used to be a big fan of tilapia until I learned it's as bad as donuts, hamburgers, or bacon for you. So, I'd use a different fish. If you're interested you can learn more http://www.newrinkles.com/index.php/archive/tilapia-something-fishy. Papayas, however, they're super nutritious, and they're great for your eyes, lungs, heart. They're also great for beauty http://www.newrinkles.com/index.php/archive/fyi-beauty-secrets-papayas/
Sorry, but that is not true. One ounce serving of tilapia has 36 calories, 1 gram of fat, and 0 carbs. Look it up! It also has 67.2mg omega-3 fatty acids and 84mg omega-6 fatty acids, which are great for you! The only downfall to this fish is it is slightly high in cholesterol with 16 mg.
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