Lemon Thyme Tilapia

[civilsmoker]

OK I’ve been out of town for a couple of days and my wife apologized for taking so long but she was painting my shop!!!! Yes awesome!

So my wife made the lemon thyme dressing tonight so she could write it down so here it is!

1/2C Extra Light Olive....NOT extra virgin.
3 Tbs each white wine vinegar, lemon juice, honey
1 tsp each lemon zest, fresh thyme
1 Tbs Dijon
1 garlic clove
2 Tbs minced shallots
1/2 tsp kosher salt

all this is blended in a mini blender or the bullet cup on the ninja.

also she may adjust each a bit to dial in the flavor profile due to individual shallot and garlic flavors.

 

[civilsmoker]

chef jimmyj Steve H chopsaw SmokinVOLfan

The requested recipe is above!

 

[chef jimmyj]

That sounds Fabulous! I would not half thought to add the Shallots. Nice! Big Hug and a Thank You to the Mrs. A half teaspoon of Oregano would make a killer Greek Dressing/Marinade...JJ

BTW...Stealing this to add to my recipes. Mrs. Civilsmoker's Lemon Dressing.

 

[MJB05615]

OK I’ve been out of town for a couple of days and my wife apologized for taking so long but she was painting my shop!!!! Yes awesome!

So my wife made the lemon thyme dressing tonight so she could write it down so here it is!

1/2C Extra Light Olive....NOT extra virgin.
3 Tbs each white wine vinegar, lemon juice, honey
1 tsp each lemon zest, fresh thyme
1 Tbs Dijon
1 garlic clove
2 Tbs minced shallots
1/2 tsp kosher salt

all this is blended in a mini blender or the bullet cup on the ninja.

also she may adjust each a bit to dial in the flavor profile due to individual shallot and garlic flavors.

Thanks Civil, copied it and gonna try next week. Thank the Mrs. it is really appreciated.

 

[civilsmoker]

chef jimmyj here is another one for ya.....

Red Wine Pomegranate Dressing

1/8c red wine vinegar
1/4c light olive
1/2 tsp Dijon
1tsp fresh chopped rosemary
3tbs pomegranate molasses
1tbs honey
1tbs minced shallots
S&P to taste.....

ps she is going to try it with oregano!

 

[civilsmoker]

Thanks Civil, copied it and gonna try next week. Thank the Mrs. it is really appreciated.

Thanks MJB! I passed along the thanks to the Mrs! She is all blushed cause of the complements!!!!

 

[chef jimmyj]

chef jimmyj here is another one for ya.....

Red Wine Pomegranate Dressing

1/8c red wine vinegar
1/4c light olive
1/2 tsp Dijon
1tsp fresh chopped rosemary
3tbs pomegranate molasses
1tbs honey
1tbs minced shallots
S&P to taste.....

ps she is going to try it with oregano!

Sounds tasty. Now I have to track down Pomegranate Molasses.
I was looking over the Lemon Dressing when it occurred to me...Add a couple Anchovy Filets or a dash of Worcestershire and a couple Tablespoons Parm Reggiano Cheese, for a nice Caesar Salad Dressing.
Your Mrs. Is going to reduce Wishbone Profits with these getting out!☺...JJ

 

[Gonna Smoke]

I've bookmarked the recipes, thanks....

 

[civilsmoker]

Sounds tasty. Now I have to track down Pomegranate Molasses.
I was looking over the Lemon Dressing when it occurred to me...Add a couple Anchovy Filets or a dash of Worcestershire and a couple Tablespoons Parm Reggiano Cheese, for a nice Caesar Salad Dressing.
Your Mrs. Is going to reduce Wishbone Profits with these getting out!☺...JJ

Hey what can I say but sorry Wishbone.......

I see similar stuff going into my wife's Caesar as well. These days she seems to use anchovy paste more than filets because it tends to be consistent flavor wise though (we also don't have local access to the good filets she use to use). Tonight she is going to put tarragon (vs thyme) and then sliced fenny in the cream sauce for the tilapia..... :-)

 

[civilsmoker]

Ok here is version II: the thyme is replaced with tarragon in the marinade.....

fingers crossed.....it sure was tasty before I put it on....

the change up this time was my wife made up some chicken veloute, which is a creamy white sauce base that is crazy good by its self! The recipe is out of the professional chef cookbook. It is made with chicken stock, leeks, parsnip, onion, celery, garlic and fresh herbs, flour is added with more stock and then it is simmered and then screened out to just leave the velvety base.

Next some garlic, fennel, and sweet onions were sweated in butter and white wine,

Once translucent the veloute is added then it is smoothed out with creme fraiche, heavy cream and lemon zest.

the fish was broiled the same way....I wish I could add the smell to the post!

So round two was completed with some imported hand made linguini and a lemon thyme salad

same money just a different president.

Same texture but completely different flavor profile!

just a bomb salad!!!!

The tarragon, fennel and linguini really added a refined but refreshing flavor. Doing a proper veloute also took the cream sauce to the next level good as well!

 

[MJB05615]

Wow, that looks every bit as good as the first one! Nice work all around. You changed just a few things and it's a different flavoring. How long do you broil the Tilapia?

 

[civilsmoker]

Wow, that looks every bit as good as the first one! Nice work all around. You changed just a few things and it's a different flavoring. How long do you broil the Tilapia?

thanks MJB!

It is broiled for 10-11 min on high. I turn it and brush a little extra marinade at 7 min. So I set my timer for 12 min cause the brush takes them out from the heat for a min and cools them down. Then rest for 8 to 10 min.

 

[MJB05615]

Thanks Civil. I'm trying this in the next week. I'll post some pics if it comes out good.

 

[Brokenhandle]

That looks delicious as well! And yes, please add aromavision as well!

Ryan

 

[civilsmoker]

Thanks Civil. I'm trying this in the next week. I'll post some pics if it comes out good.

Awesome, good luck and just word of advice, don't walk away from the oven when its broiling. IE from the 6 min mark on be johny on the spot watching cause it can go from perfect to burnt toast in a few seconds.....

That looks delicious as well! And yes, please add aromavision as well!

Ryan

Thanks Ryan, once I get my patent for aromavision I will be a professional smell sharer!....lol...

 

[MJB05615]

Awesome, good luck and just word of advice, don't walk away from the oven when its broiling. IE from the 6 min mark on be johny on the spot watching cause it can go from perfect to burnt toast in a few seconds.....

Thanks for the advice. I generally do walk away sometimes, but now I won't. Burnt toast not a fav around here, lol. Am I better of in a toaster oven broiler, or the full sized oven broiler? New toaster oven broiler has specific broiler setting but much smaller than the house oven.

 

[civilsmoker]

Thanks for the advice. I generally do walk away sometimes, but now I won't. Burnt toast not a fav around here, lol. Am I better of in a toaster oven broiler, or the full sized oven broiler? New toaster oven broiler has specific broiler setting but much smaller than the house oven.

I would say it depends on how many you are doing. If just a couple and its a really good toaster oven then it should work. The only issue is that it may not get as hot and you want hot or as fast as you want. I start my broiler on high for 1 min then put the fish in. You want a cold oven because you don't want the fish to cook fast or sear to fast. Oh and put a timer on because 11 -12 mins is impossible to judge without..... :-)

 

[MJB05615]

Good plan. I'm doing 4 pieces, about a pound total weight. Starting out small first time, Wife is very picky, and we have to see if she's gonna like it after the first few bites, lol. Or I may have it all. I already know I'm gonna like it. I think the big oven is a better plan, and will get a higher temp faster. Thanks.

 

[civilsmoker]

Good plan. I'm doing 4 pieces, about a pound total weight. Starting out small first time, Wife is very picky, and we have to see if she's gonna like it after the first few bites, lol. Or I may have it all. I already know I'm gonna like it. I think the big oven is a better plan, and will get a higher temp faster. Thanks.

Just wondering if you have tried this yet and to see how it turned out?

 

[MJB05615]

Just wondering if you have tried this yet and to see how it turned out?

What a coincedence, I just did it last night. I was gonna write to you eatlier, but had to work in the office today. Came out delicious! I used the big oven, and you were right about the final 3 minutes coming up on you fast, lol. But I was very happy, and the flavor was unique and delicious. The only thing from recipe I didn't have was the Lemon Zest, I forgot to get a lemon! I had everything else. Definitely going into my regular rotation, and thank your Wife for the recipe. I thought about trying it with Flounder next, but the tilapia was so tasty, why mess with excellence?