Part of that whole growing up thing is coming to terms with the fact that I am a horrifyingly picky eater. It’s one of my darkest secrets, as it always leads to confused questions:Â What do you mean you don’t like tomatoes? Aren’t you like into food or something? Weirdo.
While I accept the fact that there are certain things I just don’t like, I’m really working on my bad habit of not trying things before rejecting them. Case in point: fish. I used to like fish a lot as a small child, but after one bad experience, I swore it off completely, for over a decade. Whether it was Bengali-style fish curries, broiled salmon, sauteed flounder fillets — I wouldn’t even try a nibble, telling others “I don’t eat fish. Any of it.”
Only in the past few years have I begun to try some here and there, in part because when I was living with my aunt, she made fish all the time and I felt bad rejecting it night after night. (My mom long ago gave up trying to make me eat fish, and now only serves it to me in the form of fried fillets. I’m totally on board with this.) My trip to Mexico was also a big step forward, since I challenged myself to eat everything served to me there (can’t say no in front of fellow food bloggers!) and man, do they eat a lot of seafood in Los Cabos.
As I’ve eaten it more and more, I’ve discovered that a sauteed or broiled fish fillet makes an easy, healthy dinner on warm days. And when paired with a rainbow of fresh summer vegetables, olives, herbs and a hefty squeeze of citrus, it’s even something approaching delicious.
These tilapia and summer vegetable packets take “easy” even further, as all you have to do is stick some vegetables and fish in a packet of tin foil and bake it until the fish is meltingly tender and the vegetables are soft yet crisp. Served with a side of brown rice or quinoa, it’s a wholesome dinner that feels light but filling — a dinner you can pat yourself on the back for, whether you like fish or not.
Note: My biggest qualm with fish has to do with that weird “fishy” odor that it often has. The only way to get around this — buy Fresh with a capital F. Ask your fish(-monger? -person? the guy behind the fish counter?) when the catch was from, and cook it the night you buy it. Also, rinse it thoroughly and pat it dry when you bring it home, before seasoning it with anything. Squeezing it with a good amount of lemon or lime juice also really helps cut any potential fishiness. I have yet to enter the realm of leftover fish — don’t think I’m ready for that step yet.
Tilapia and Summer Vegetable Packets
Adapted from Eating Well
– 1 cup cherry tomatoes
– 1 summer squash, diced
– 1/2 pound green beans, trimmed and cut into 1-inch pieces
– 1 bell pepper, cut into 1-inch strips
– 1 carrot, scrubbed and cut into 1/2-inch coins
– 1/4 cup pitted olives
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1 tablespoon extra-virgin olive oil
– 2 teaspoons capers, rinsed
– 1/2 teaspoon salt, divided
– 1/2 teaspoon freshly ground pepper, divided
– 1 pound tilapia fillets, rinsed, patted dry and cut into 4 equal portions
1) Preheat the oven to 425F. In a large bowl, toss the tomatoes, squash, green beans, bell pepper, carrot, olives, lemon juice, dried herbs, olive oil, capers, salt and pepper.
2) Lay out a large sheet of heavy-duty aluminum foil. Place the tilapia on the sheet and season with salt and pepper. Top with a cup of the vegetable mixture. Pinch the ends of the foil packet together, leaving some room to allow the vegetables and fish to steam. Seal the packet tightly, making sure there are no holes or gaps through which the steam could escape.
3) Place the packets in the oven (it helps to place them on a baking sheet) and bake for 20 minutes. Remove the packets from the oven and open them slightly, releasing the steam. Then transfer the packets to a plate and serve immediately.
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