Wednesday, June 1, 2011

Broiled Tilapia with Carrot and Yam Puree

It was another beautiful afternoon so Jason and I were able to go for a run around the neighborhood after work. This has turned into something I look forward to doing with him and just catching up on our days. Doesn’t hurt as our pre-wedding exercise ;) After getting home I was able to finally use our new Le Creuset dutch oven. I have wanted one for years and we got one as an engagement gift and have now have a recipe to use it!

I like my family love the Food Network. It has gotten to the point where a lot of my DVR has cooking or food related shows on it. When we got home from our trip I had an episode of Giada at Home and saw these recipes for broiled Tilapa (with a cream sauce I omitted) and a carrot and yam puree. 

Broiled Tilapia

This was a really simple and fresh fish recipe. We just threw it in the oven while making the puree and was ready by the time the puree was finished. The only thing I would add is some lemon for citrus.


Vegetable oil cooking spray
4 (5 to 6-ounce) tilapia fillets (1 fillet per person)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

1.     Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

2.     Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

Carrot and Yam Puree
The puree is a healthier alternative to mashed potatoes and was savory yet sweet and creamy without any actual cream. In the future I would use vegetable broth to keep this a vegetarian dish, but I only had chicken broth in the pantry and didn’t matter to us.
4 to 6 servings


1/3 cup extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
2 pounds carrots, peeled and thinly sliced
2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
4 cups low-sodium chicken broth
1/2 cup water


1.     In a saucepan or Dutch oven, heat the oil over medium-high heat.

2.     Add the onion and cook until tender, about 5 minutes.

3.     Add the garlic and cook for 1 minute until aromatic.

4.     Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened.

5.     Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes.

6.     Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. (I don’t have an immersion blender so I drained the mixture in a colander and put in my blender instead) Season with salt and pepper, to taste.

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