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I know some of you have been waiting for the recipe. So without further a do, here it is as promised. 🙂
Prepare the ingredients.
- 2-3 Tilapia fillets, seasoned with salt and pepper
- 1 cup cocktail shrimps
- mini bell peppers
- 1 can (8 oz.) pineapple tidbits
- 1/2 cup of orange pineapple juice
- sweet chili sauce
- orange zest of 1 orange
- 2-3 tablespoons all-purpose flour
- olive oil
- salt and pepper to taste
Roast the bell peppers by placing them on the burner stove with low heat. You will hear a cracking sound while roasting. Don’t panic. It’s just the peppers’ skin popping. I roasted the peppers only until they are somewhat soft. Place them on a platter. Set aside.
Coat a heated skillet with olive oil and add the seasoned tilapia. Cover and cook until brown. Turn over to the other side and cook until brown. Remove from the pan and put them on the plate with the roasted bell peppers.
Cook the sauce. On the same skillet, add about 1 tablespoon of olive oil or butter. Add the shrimp and cook for 1-2 minutes. Add in the flour and stir until a paste is formed. Using a whisk, add the pineapple orange juice and whisk constantly until you create a smooth roux. Add the orange zest and sweet chili sauce and pineapple tidbits. Season with salt and pepper to your taste. Remove from heat and pour over the cooked Tilapia fillets.
Serve warm with your favorite starch. Bon Appetit! 🙂
My husband took me out to dinner to celebrate our wedding anniversary. I wanted to go to Bone Fish Grill because their snapper was excellent. I didn’t want to go someplace else because the food might not be as good and I didn’t want to be disappointed, especially on a special day. Well, my husband told me that someone recommended this place in Tyson’s Corner. He convinced me that their food was great and that they were highly recommended by many, so I said okay. Well, I was very disappointed to say the least. Let me just say, I will never go back there again. I conclude good food is not define by how “upscale” a restaurant is. It really depends.
When I couldn’t eat what I want, I can’t sleep. I know I’m weird that way. So, the following night, I made my husband and I skillet grilled shrimp on skewers with tropical couscous for dinner. I also added some toasted garlic on top of the couscous and shrimp. It was very delicious and so satisfying.
Ingredients for the shrimp:
- 16 pieces large shrimp, peeled and deveined, tail on
- Weber N’ Orleans Cajun Seasoning
- Weber Gourmet Burger Seasoning
- Weber Roasted Garlic and Herb Seasoning
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup diced garlic
- 4- size 8 Bamboo skewers
- Skewer the shrimp.
- Sprinkle the shrimp with these three seasonings. Set aside.
- Heat a flat, square skillet (pancake skillet) over medium heat.
- Coat with olive oil and butter.
- Add the garlic and saute until lightly brown. Set aside on the edge of the skillet to prevent it from burning.
- Turn the heat to medium-low at this point and grill the shrimp until opaque, about 5 minutes each side.
- Meanwhile cook the couscous.
Ingredients for the couscous:
- 1 box(5.08 oz.) Near East Couscous with roasted garlic and olive oil plus the ingredients written on the box
- 1/2 cup of diced mango
- 1/2 cup pineapple tidbits
- 1/2 cup of finely chopped cilantro
- 1/4 cup plum tomatoes; seeded and diced
- 1/4 cup of diced red onions
- black pepper to taste
- juice of 1 lime plus more for garnish
- Toasted garlic (from above recipe)
- Follow the cooking directions on the box to cook the couscous.
- Combine the mango, pineapple, cilantro, tomatoes, red onions, lime, and black pepper in a bowl.
- Add the tropical fruit mixture to the cooked couscous.
- Mix until all ingredients are well combined.
- Arrange shrimp and couscous on a plate. Garnish with lime and toasted garlic.
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