Do you ever have one of those weeks? One of those weeks where, for absolutely no reason at all, you seem to dwell more in your head than in your heart? I try to do everything I can to keep those weeks to a minimum, but last week….last week was one of those weeks. The thing I’ve learned about those weeks is you’re the only person on the planet who can bring yourself back into balance. So you have to dig deep into your arsenal of those things that make you feel like you even if it means reaching for every single tool you have. Eventually one will do the trick.
See that dinner above? That’s the one that did the trick. Although it was totally delicious that was just a bonus. A side effect of my pleasure. What truly did the trick was cutting the pineapple into tiny pieces, squeezing the last bit of juice from the perfect little limes, experimenting with simmering brown jasmine rice in coconut milk (a creamy, tropical-tasting success!), and getting lost in the stories of country crooners pouring from the speakers throughout our apartment.
I don’t know why and I don’t know how it worked. I just know that by the time I sat down to dinner it just did. My heart felt a little lighter. The room seemed a little brighter. And everything tasted a little sweeter.
I’m absolutely certain that this meal will bring you whatever you need. For some that may be dinner and for others it may be something more. I can also guarantee that even if the Sugarland Pandora station isn’t your thing it will still taste just as good : )
Spiced Tilapia with Pineapple Salsa
1 pineapple, skin removed and flesh cut into small bite-sized chunks
1 red bell pepper, ribs and seeds removed, chopped
1 jalapeno, ribs removed, chopped, and keep as many seeds as you want for heat
1/2 cup cilantro, minced
1/2 red onion, chopped
Juice of 2 limes
Sprinkle of salt to taste
4 tilapia filets
Caribbean seasoning (my favorite is 365 Caribbean Barbecue Seasoning from Whole Foods)
To make the pineapple salsa, combine ingredients pineapple through salt in a bowl. Mix with a spoon. Set aside.
For the fish, heat a pan on medium heat. Pat tilapia filets dry with a paper towel, brush one side of each filet with olive oil, sprinkle with seasoning. When pan is hot, place fish in pan seasoned side down. Brush the other side with olive oil and sprinkle with seasoning. Cook two to three minutes, flip, and cook two to three minutes on the other side until fish is cooked through and flakes easily. Serve with pineapple salsa.
Brown Jasmine Coconut rice
1 cup brown jasmine rice
1 cup light coconut milk
1 cup water
Combine rice, coconut milk, and water in a pot. Bring to a boil. Stir, cover, and simmer for about 40 minutes until liquid is absorbed.