After a weekend of eating nothing remotely healthy… I needed a fresh, home-cooked Sunday dinner. I spent the day at my favorite spot on Sullivan’s Island reading and getting some much need sun.
Dolphin Cove is my spot on Sullivan’s. I usually swing by The CO-OP for my favorite beachy drinks and snacks. They always have freshly boiled peanuts, the best tuna fish salad with dill, Stacy’s pita chips and every single cold drink you could every want.
Looking at recipes on Food52.com I decided to try seared tuna in a lime-soy-ginger marinade. YUM! Unfortunately, the Harris Teeter did not have tuna steaks! In a pinch I decided to improvise and go with tilapia filets. Big risk as I am still a novice in the kitchen!!
Lime Soy Ginger Marinade:
~2 limes, juiced
~2 TBS olive oil
~2 TBS soy sauce (I used low sodium)
~1 tbs ginger, shredded
~1 clove of garlic, diced **I love the Christopher Ranch fresh garlic cloves-in the refrigerated part of the produce section. You don’t have to peel it!!
~sea salt & pepper to taste
Combine the above into a mixing bowl and add tilapia filets. **Refrigerate for 45 minutes.
Heat 2 tablespoons of olive oil in a saute pan, once the pan is hot add tilapia filets. Pour 1/2 of the remaining marinade into the saute pan. Heat on each side for 4 minutes adding other half of marinade as needed. Once filets break apart easily with a fork, done! I served it with my favorite summer salad…bibb lettuce, cherry tomatoes, hard boiled egg & heart of palm.
Wine of choice…chardonnay for fish/all seafood is pretty standard. I had Chateau St. Michelle 2012 on hand. Delish! Perfect way to end the weekend!
Happy Monday friends! Have a great week!