it was a monday in every since of what a monday can be; hectic, long and i am so glad it is over. to help combat my case of the mondays, i went on a long run when i got home. properly worn out and hungry i was ready to make husband and my dinner.
i had some defrosted tilapia waiting for me to make into tasty tilapia tostadas (3Ts!). i’m a big fan of using tilapia in mexican food; it is such a mild fish that takes so well to bold flavors.
today i tried something different to prep the fish. normally, i just season it and start cooking it. but today, i gave it a bath by combining a tablespoon of white wine vinegar, about a teaspoon of sea salt and enough water to cover two fillets in a large bowl and letting it sit for about 15min.
as the fish soaked, i preheated my oven (550°F), sauteed some cabbage, heated the black beans i made yesterday afternoon (husband and i generally make a huge pot of beans on sundays to eat off of for lunch during the week) and toasted fresh corn tortillas.
when the fish was done soaking, i transferred the fillets to a lightly oiled cookie sheet and gave it a generous sprinkling of light chili powder (low salt), black pepper and a light dusting of cayenne pepper and placed on the lowest rack of the oven for about 6min. after the 6min, i placed the fish under the broiler for about 3-4min.
the fish done, tortillas toasted, cabbage sauteed, the cilantro chopped, avocado mashed and the beans heated, it was tasty tilapia tostada time. i topped mine with avocado, fish, cabbage, cilantro and cherry tomatoes. husband opted for beans, fish and cabbage. either way you chose, those 3Ts won’t last long on your plate.ttt, faith