The other night, I found myself debating whether I should eat out or make something for mi misma. Eating out is sometimes more of a hassle than just conjuring up a meal from a variety of foods in my fridge. Having different types of ingredients lends itself to playing around with the various flavors and ending up with a great fusion dish. If your fridge looks anything like mine (I believe in wasting nada!) you, too, can play around and come up with a simple, yet great dinner.
I found some fresh tilapia, red potatoes and some fresh tarragon that had actually dried up nicely in its original package. I knew the tarragon would add great flavor to a fish that I would normally just season with a simple marinade of garlic, onion and lemon juice. And the potatoes make a filling side. Think of it as a Latin seasoned dish with a splash of French influence.
In just 30 minutes, mi comida was ready! Potatoes in the pressure cooker, 15 minutes, done! Fish, seasoned for 20 minutes, grilled for 8-10, done. I was quite pleased at the result considering that when I’m hungry to the point of devouring even the most of sinful foods, as I was that night, the last thing I want to do is be creative. I usually go for what I know: Cuban food. Latin food.
But I’m bookmarking this recipe for the next time I’m bored with the standard dishes and looking for an interesting mix of food. I urge you to try when you’re having one of those fantastic lazy nights. Most times you can find what you need right to make that perfect Latin fusion meal right in your fridge.
TARRAGON & GARLIC INFUSED TILAPIA
- 1 lb. fresh tilapia
- 1 garlic head, finely smashed
- 4 tbsp. fresh tarragon (or 5 sprigs), finely chopped, or 3 tbsp. dried
- 1 lemon
- 2-3 tbsp. extra virgin olive oil
- salt/fresh black pepper to taste
Season fish with salt, pepper, lemon and garlic. Rub tarragon onto fish. Wrap in parchment paper and refrigerate for 20 minutes (45 if you have time). Make your potatoes while the fish is marinating. Add olive oil to stove top grill pan and bring to medium heat. Grill tilapia for 5 minutes on each side. Add all remaining marinade juice to pan.
Serve on top of creamy mashed potatoes. Have a really good glass of white wine. Make it a Latin-y meal by serving some platanitos frito.
For more cooking advice from Bren Herrera, visit Flanboyanteats.com