Steve and I are going on a cruise in about ten days and I am hitting the panic button. I want to lose 10 pounds before the trip. Unless I starve myself, I seriously doubt I will pull off losing a pound a day. I am realizing that I can't eat burgers and country fried steak every single day, cruise coming up or not. Not giving up what I love, I need to mix it up a little with some healthy meals along the way.
Steve and I are both picky eaters so finding something healthy to make is a challenge. In fact, all day yesterday I was lamenting over what healthy meal I was going to make for dinner. I decided on Tilapia topped with Mango Salsa. I had a feeling Steve would push the mango salsa off the fish, going to bed hungry. I wasn't even sold on whether I was going to like it. But, I made up my own version of mango salsa, tailored to our tastes and it sure did look and smell good, so I was hopeful. When we sat down for dinner I was starring at Steve as he took his first bite, anxiously waiting for his reaction. He raised his eyebrows, smiled and said 'Wow'. I took my first bite next and actually moaned it tasted so good.
So maybe we can get the hang of this healthy eating stuff..... but don't expect me to give up completely on my comfort food!
Tilapia topped with Mango Salsa, served with Cilantro Lime Salad
1 large mango ripe and cut into small chunks
1 poblano pepper, minced
5 cloves of garlic, minced
1 teaspoon cilantro, minced
juice from one lime
pinch of sea salt
Mix all ingredients, cover and chill for at least one hour before serving to allow flavors to mingle. Will last one week in refrigerator.
For the tilapia, we bought 1 pound with was 3 filets. I took them out 30 minutes before cooking them and seasoned the fish with a little garlic salt, sea salt, cracked pepper, sugar and cumin. When ready to cook, heat 1 tablespoon of vegetable oil and 2 tablespoons of butter in a large frying pan. Saute tilapia for about 4 minutes per side on medium high heat.
Cilantro Lime Salad
1/4 cup white wine vinegar
2/3 cup light extra virgin olive oil
juice from half a lime
1 tablespoon honey
1 tablespoon or more if desired, fresh cilantro, finely chopped
2 cloves garlic, minced
pinch of sea salt
pinch of crushed red pepper flakes
few turns of fresh cracked pepper
Mixed greens, spinach, alfalfa sprouts
Place all ingredients, except salad greens, in small tupperware that has a lid. Place lid on and shake to mix and emulsify the dressing. Refrigerate for at least an hour to allow the flavors to mingle and to chill the dressing.
In a large bowl put desired salad greens and lightly toss salad with dressing.
Putting your meal together....
Lay a bed of salad on your plate, placing the tilapia next. Generously top with mango salsa, garnish with a lime wedge and fresh cilantro. Enjoy!