Рецепт Garlic Herb Tilapia
Choose
garlic heads that are firm to the touch, with no nicks or soft cloves. If you
notice dark, powdery patches under the skin, don’t buy it because this is an
indication of a common mold which will eventually spoil the flesh.
Store
unpeeled heads of garlic in an open container in a cool, dry place away from
other foods. Do not refrigerate or freeze unpeeled garlic. Stored garlic
properly and it can keep up to three months.
As
garlic ages, it will start to produce green sprouts in the center of each
clove. These infant green sprouts can be bitter, so discard them before
chopping the garlic for your recipe.
Garlic
can also be purchased as peeled whole cloves or minced, both stored in olive or
vegetable oil. It is imperative that garlic in oil be stored under refrigeration
to avoid potentially deadly botulism bacteria growth. If you use a lot of
garlic and wish to cut your preparation time down, you can pre-peel and store
your own in olive oil in the
refrigerator, but the best flavor will come from freshly peeled cloves.
One
bite and you’re hooked. Try this Garlic Herb Tilapia.
Garlic
Herb Tilapia
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
4
- teaspoons butter, softened
- 1
- teaspoon garlic powder
- 1
- teaspoon Italian seasoning
- 4
- tilapia fillets
- salt
- and pepper, to taste
- 1
- teaspoon lemon juice
Directions:
Preheat
oven to 375 degrees. Line a sheet pan with tin foil, and lightly spray sheet
pan with non-stick cooking spray.
Combine
first 3 ingredients.
Sprinkle
fish with salt and pepper. Spread garlic herb mixture on fish. Bake 8 to 10
minutes, until fish is cooked and easily flakes with a fork.
Drizzle
lemon juice on fish just before serving. Serve immediately. Enjoy!