Let’s talk about my obsession for a minute. Some say I spend too much time in front of my laptop, namely my boyfriend Derek. Yes, I should be applying for scholarships to ensure a slightly more stress-free return to higher education. But it’s not like I’m watching cute kitten videos on YouTube for hours and hours! No sir, I’m spending that precious time scouring the internet for yummy and delicious recipes. This is for YOU! Okay, maybe not just for you. I have this undeniable hunger for good food… and to have the skills to whip up dinners without breaking a sweat. And sometimes the recipes are a bust, and sometimes they become staples, gracing our dinner table several times a month. It’s these staples that make me look like a pro, when I’m actually just a food blog/food site obsessed novice, trying to get better with every new and old recipe.
Parsley-Thyme Tilapia with Skillet Carrots (Tilapia adapted from foodnetwork.com, carrots directly from Orangette: She got out a skillet)
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 4 6-ounce tilapia fillets
- 4 tablespoons unsalted butter
- Olive oil
- 1 yellow onion, halved and sliced
- 2 large garlic cloves, thinly sliced
- 2 lb. carrots, sliced into ¼-inch-thick rounds
- 4 to 5 fresh thyme sprigs
- ½ tsp. red wine vinegar, or to taste
- s&p
For the tilapia:
Combine the flour, thyme and parsley in a shallow dish. Season with salt and pepper. Place a large skillet over medium-high heat. Season fish with s&p and then dredge in the flour mixture, shaking off the excess. Melt 1-2 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.
For the carrots:
Warm a large skillet over medium-high heat. When it’s hot, add a good amount of olive oil, enough to film the bottom of the pan. Add the onions – they should sizzle – stir to coat with oil. Salt lightly. Cook, stirring frequently, until the onions are softened but not browned. Add the garlic, reduce the heat to medium, and cook for a few more minutes, until the garlic is fragrant. Add the carrots, thyme, and a couple of generous pinches of salt, and stir to mix. If the carrots look dry, add a little more oil to lightly coat them; this dish needs more oil than you might think. Cover the pan and continue to cook over medium heat, stirring occasionally, until the carrots are tender and the onions are very soft. Remove the pan from the heat, and discard the thyme sprigs. Sprinkle the vinegar over the carrots. Stir gently to incorporate: the vinegar should subtly brighten the flavor of the carrots without being discernible itself. Add more vinegar, if needed, and salt to taste.
Serves 4
