Saturday, 10 March 2012

Tilapia with Tomato Quinoa and Guacamole

Ready in: 35 minutes
Multitasking level: Medium
Feeds: 4

Price (approx.)
2 fillets of Tilapia
I’ve never had Tilapia before. It’s a really soft fish- more like a bottom feeder than something muscular like Cod
1 lemon
2 avocados
Often in Reduce To Clear because they’re ripe for about a day
We’re using about 40ps worth here
It’s harder to find (Waitrose only). However, it is more delicious than couscous, with the highest protein percentage of all the grains, and contains no wheat (for all you coeliacs)
1 can value chopped tomatoes
Sainsbury’s basics ones are actually the best. Nice red colour, come in a carton not a jar. Edit: They now sell versions with herbs in them. Cool story, Sainsbury’s.
Splash of red wine
Don’t bother with fancy wine here, it’s really just to give it some depth
1 tomato
4 handfuls baby spinach leaves
Bag costs about 75p, we’re using about 30ps worth
Delicious go-to salad because it doesn’t have a disappointingly airy texture like other salad bits
1 onion

2 cloves garlic

2 handfuls tortilla chips

2 handfuls mushrooms
Mushrooms are delicious and underrated. Buy the ugly buggers from Tesco Market Value- they’re getting chopped up anyway…
Chopped parsley
Growing herbs (of the culinary kind) in your student digs will make it look prettier and disguise generic student smells. Also you can eat them
                                           Or about £2.08 each
·       Small saucepan for couscous
·       Grill pan (or roasting dish with a cooling rack inside)
·       Chopping board and knife
·       Small bowl and spoon for baste
·       Spatula
·       Possibly a pastry brush, if you have one (NB: Buy a silicone pastry brush. You can get them from supermarkets. Ones with actual hairs will leave actual hairs on your food and your friends will question your personal hygiene)


Different bowl shows we mean
      1.  Guacamole (slightly non-traditional due to allergies of those being fed)
        a.        Finely chop 1 onion, 2 avocados, 1 tomato and 1 clove of garlic and shove in a bowl
        b.       Add the juice of half a lemon and a tablespoon of chopped parsley, and a pinch of salt
        c.       Mix together, then transfer to a fancier bowl to make it look like hard work
        d.       Shove in fridge until you’re ready to serve

        2 .  Tomato Quinoa
a.        Put a third as much quinoa as you want to eat in a saucepan
b.       Add 1 ½ times as much liquid as there is quinoa in with it. In this recipe, put a tin of chopped tomatoes on it, a splash of red wine, a squeeze of lemon juice, and 2 teaspoons of sugar (otherwise it will just dissolve your face when you try to eat it) – and some chopped parsley to continue our parsley theme here
c.        Put on the hob on a high heat and stir frequently with a wooden spoon. Just make sure it’s not sticking to the bottom. Sort the tilapia out now
                                                                       i.       Cooking the quinoa will require some attention. Things with tomato based sauces love to ‘catch’ (burn) and ruin your meal, so keep stirring. It ought to look a bit frogspawny after about 5 minutes- if it starts sticking to the bottom at that time, put a splash more water in it
                                                                     ii.       After 10-14 minutes it should be done

        3.  Tilapia
a.        Turn the grill on high
b.        Make a baste
                                       i.       Put a squeeze of lemon juice, a tablespoon of olive oil, a tablespoon of chopped parsley and 1 tsp salt
                                       ii.       Mix together to emulsify (stop the water and oil separating and make it thicker)
c.       Paint the baste onto the fish with either a pastry brush (if you’re cool) or your fingers (if you don’t bake enough pies and therefore have no pastry brush)
e.        Pop the tilapia under the grill for 4 minutes, then flip until it’s all white with no visible rawness remaining

       4.  Garlic-y mushrooms 
        a.        Put a handful of quartered mushrooms into a small saucepan with 1 tbp of olive oil, on high heat
        b.       Once they have ungratefully sucked up all the moisture and are making “we might just be burning” noises, add 2 tsp butter or margarine to the pan (don’t ask me why they won’t absorb this one), a pinch of salt, and 1 clove chopped garlic
        c.       Keep stirring for about 3 more minutes until it smells excellent

       5.  Plate up
a.        Flop the quinoa into a sieve if there’s any water lurking about still, then back in the pan, then a bit on your plate
b.       Arrange spinach leaves and garlic-y mushrooms artfully
c.     Slice the Tilapia fillets down the middle and put half on the plate
d.       Slop a little guacamole on the side, add ready salted Doritos for classiness
e.        Chow down

Tortilla chips: Model's own


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