February hasn't included the healthiest of foods here on Meats and Sweets so here's a dinner idea to lighten things up.
I used tilapia for this recipe but have decided that tilapia isn't my favorite fish. Use any thin, white fish filets, like red snapper, bass, sole, founder... it's really up to you.
To help ensure you're making ocean friendly choices in your seafood shopping take a peak at the Monteray Bay Seafood Watch Guide. There is also a free app.
2 fish filets
2 tablespoons butter, melted
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch fennel powder
Lemon wedges, for serving
Combine all ingredients except fish, butter and lemon to make seasoning.
Dredge fish filets in melted butter and sprinkle over both sides of each with seasoning. Cook in a skillet at high heat about 5 minutes on each side until blackened.
Serve on sandwiches or with a side of vegetables. I needed something fresh tasting so I served the fillets with vegetables packets. It was carrots, yellow squash and zucchini folded into parchment paper with olive oil, thyme sprigs, lemon slices, salt and pepper. Then it was baked in the oven at 400 degrees for 10 -12 minutes.