Like tilapia? Try this!

I’m always looking for a different way to cook tilapia, a very mild white fish. At first blush, the ingredients may seem strange but they actually work, so have no fear and try!
I also tried a new side, Quinoa with Lime, and it’s a keeper for sure. Will use leftovers tomorrow for lunch as a side with a sandwich. Very tasty!

Tilapia Fillets with Mustard-Pecan Topping

1/3-cup mayo
1/3-cup brown mustard (I used a brown mustard with horseradish)
¼ cup chopped pecans
1 lb tilapia fillets thawed and dried well with paper towel

Preheat 350

Lightly spray a jelly pan. In a small bowl combine mustard with mayo.

Put fillets on pan and spread mayo mixture over each fillet. Sprinkle with pecans, press down gently.

Bake at 350 for 15-20 minutes.


Quinoa (KEEN-wah) with Lime

Juice of three limes
1 T olive oil
1 T plus one cup of vegetable broth
1 T, seeded, finely chopped jalapeño
3 T chopped cilantro
½ t sugar
½ t salt
½ t pepper
½ cup quinoa
1 t cumin
1 cup black beans, rinsed and drained
1 cup chopped red pepper
1 cup chopped orange pepper
3 T chopped scallions

In medium bowl, whisk together the lime juice, 1 T broth, jalapeño, cilantro,
sugar, salt and pepper, set aside.

Bring one cup vegetable broth to a boil; add cumin and quinoa, simmer, covered, 10 minutes.

Combine black beans, peppers, scallions, and quinoa in bowl and pour dressing over and mix well. Chill an hour.