Have you seen the Seinfeld episode where Jerry and Elaine are flying and Jerry gets first class while Elaine has to ride coach? Well, if you have, that could really sum up the 5 hour flight home last week from Ft. Lauderdale to Phoenix. I flew first class, while my husband was stuck back in coach. I dined on salmon with lemon butter, wine in hand, while he scrummaged through his carry-on for a bag of chips. While I was being offered chocolate cake and Baileys, he was trying to get a sip of water, that had pressurized in the bottle and exploded on himself and passengers seated next to him. It was really quite comical...at least from my perspective.
What does that have to do with an easy weeknight dinner? Well, in all honesty, I would have rather sat with him in coach. We couldn't get the person next to him to switch with me, so we ended up flying separately. Thus, I had a lot of time for reading. I read 2 magazines and the majority of one book in between dining and sipping wine. While reading Shape, I noticed fellow blogger, Julie O'Hara of A Mingling of Tastes, had done a story with recipes on citrus fruits. Not only have I adored many of Julie's recipes off her blog in the past, but we happen to have a lot of citrus fruit around these days. So, I tore out of few recipes and stuck them in my bag for future possibilities.
That future possibility came about the next evening. After doing lot's of laundry and all of those post vacation chores, it was dinner time, and we still didn't have a lot of groceries in the fridge. I thought of Julie's recipe, and thawed out a couple of frozen tilapia fillets. We had everything on hand, except the red bell pepper, but nothing a quick trip to the corner store didn't fix.
The Roasted Fennel and Orange Tilapia came out perfect. I cooked it a little less than the recipe suggested as I had very thin tilapia fillets. Very light, and refreshing, this was the perfect "post vacation" aka overindulging, meal. Cooking up some rice as a side, this whole meal was done in less than 45 minutes.
Check out this month's issue of Shape magazine for the recipe.