Saturday, June 25, 2011

Saving the Best for Last

 
I totally saved the best for last today. Today I am hosting the last giveaway to celebrate my 2 year blog anniversary and it is a good one (If you are a Rachael Ray fan check it out)!


Today is also the last day (at least for a little while) that I will be participating in Saturday's with Rachael Ray. And the last recipe as far as my Everyday with RR magazine review.

I also think today's recipe is the best RR that I have featured this month.

Flaky tilapia with a slightly spicy, slightly smoky sauce brightened with lime juice and plump corn. I served this Chili Lime Tilapia with Cilantro Lime Rice (recipe coming soon) which was fresh and flavorful. This was a killer meal that will totally be a regular around here for many years to come.

One Year Ago: Tex-Mex Spice Rubbed Chicken
Two Years Ago: Texas Fruit Cooler


Chili Lime Tilapia with Roasted Corn
Printable Version
Prep Time: 10 minutes Cook Time: 10 minutes Serves 4

1/3 cup mayonnaise
zest and juice from 1 large lime
1 teaspoons chili powder
1 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
4 tilapia fillets (1 pound total)
1 1/2 cups frozen corn, thawed
lime wedges for serving

Preheat the broiler. In a small bowl, combine the mayonnaise, lime zest, lime juice, chili powder, seafood seasoning, salt and black pepper. Grease a 9-inch square baking dish with 1 teaspoon of the mayonnaise mixture.

Place the tilapia fillets in the baking dish and coat with the remaining mayonnaise mixture. Top with the corn.

Broil until the corn is lightly browned and the fish is cooked through, about 10 minutes. Serve with additional lime wedges.

adapted from Everyday with Rachael Ray Magazine, February 2009

This recipe is being linked over at Taste and Tell Blog as part of Saturday's with Rachael Ray

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