Asian Inspired Baked Tilapia – “Oh My This is So Good”!

I was planning on having a salad for dinner from my garden and maybe adding some chicken and vegetables.  How quickly plans can change.  I went to the supermarket on my lunch break and just happened to pass by the fish case … fresh tilapia was calling my name.  I also picked up a huge ripe mango and was thinking maybe grilled tilapia with mango salsa, but I’ve had that before and I wanted something different.  I searched the internet for tilapia and came up with 3 recipes that sounded good; with ingredients I had at home.  I finally decided on this recipe.  I usually grill my fish, and rarely, if ever bake fish.  That is about to change after making this recipe!  Oh my … I was totally unprepared for this taste sensation!!  I knew that I liked the ingredients, but I just didn’t imagine it would be this good.  For a recipe so simple, and so quick I was quite simply amazed that it was this incredibly good!  My original idea of a salad came together, but with a wonderful surprising twist and a recipe that I will be making over and over again.  An added bonus is that this is very light and healthy and high in flavor!  I hope you enjoy it as much as I did!

Asian Inspired Baked Tilapia (serves 2)

  • 2-3 tilapia fillets – about 3/4 pound
  •  1 jalapeno pepper
  •  3 green onions
  • 2 -3 tablespoons finely chopped ginger
  • 1/3 cup chopped cilantro
  • Juice of 1/2 lime
  •  2 tablespoons soy sauce
  • 1/4 cup white wine
  • 1 teaspoon sesame oil
  • Red Pepper, chopped for garnish
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish
  • 1 package/bag Mixed Baby Salad Greens

Heat the oven to 475F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish. Add jalapeno pepper, green onion, chopped ginger, and cilantro into small food processor and pulse until combined.  Add the mixture to a small bowl with the fresh lime juice, soy sauce, white wine, and sesame oil. Mix until blended. Pour the sauce over the fish, pressing the solid ingredients down into the fish a bit. Bake for about 10 minutes, or until the fish flakes easily and is cooked through. Divide the salad greens between two plates.  Remove the tilapia with a spatula and place half on top of the greens on each plate.  Drizzle the fish with the marinade left in the pan.  Garnish with chopped red pepper, cilantro and green onion.  Serve with warm, crusty bread.

Adapted from:

Cheesy Potato Salad – Mix it up with a non-traditional potato salad

Why not mix it up by trying another potato salad recipe instead of a “traditional” potato salad recipe.  While I still enjoy my traditional potato salad, this has become one of my favorites, it reminds me of a baked potato with cheese and bacon and sour cream goodness.  Enjoy!


  • 2 1/2 pounds red potatoes, cubed
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 bunch green onions, chopped
  • 1 cup shredded Cheddar cheese
  • 5 slices of bacon, crumbled
  • 2 stalks celery, diced


  1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  2. In a large bowl, mix together the sour cream, mayonnaise, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Asian Sesame Noodle Salad

I started making this salad a couple of summers ago and it was love at first taste.  It combines all the wonderful asian cuisine flavors I have come to love such as tamari, fresh ginger root, and peanut; culminating into one fantastic salad!


      • 1/2 cup smooth peanut butter
      • 1/4 cup tamari ( or use soy sauce)
      • 1/3 cup warm water
      • 2 tablespoons peeled fresh ginger, chopped
      • 1 teaspoon fresh minced garlic
      • 2 tablespoons rice wine vinegar
      • 1 1/2 tablespoons sesame oil
      • 3 teaspoons honey
      • 1/2 teaspoon crushed chili pepper flakes ( or to taste)


    • 3/4 lb linguine ( or use vermicelli or thin spaghetti)
    • 2 tablespoons vegetable oil
    • 4 green onions, thinly sliced
    • 1 red bell pepper and 1 yellow pepper, seeded and cut into thin strips
    • 1 cup of sliced carrots
    • 2-3 tablespoons toasted sesame seeds


  1. Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
  2. Using a food processor or blender puree all the dressing ingredients until smooth (about 2 minutes).
  3. Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.

Source:  Adapted from

Orange, Walnut, Gorgonzala and Mixed Greens Salad with Grilled Chicken

The pairing of chicken, oranges and blue cheese along with a homemade orange dressing is magical.  I have made this with and without the grilled chicken.  Feta is also good in this salad in place of the gorgonzola.


  •   3/4 cup walnut halves
  •  10 ounces mixed salad greens with arugula
  •  1 can mandarin oranges or 2 cutie pie oranges
  •  1/2 cup sliced red onion
  •  1/4 cup olive oil
  •  1/4 cup vegetable oil
  •  2/3 cup orange juice
  •  1/4 cup white sugar
  •  2 tablespoons balsamic vinegar
  •  2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/4 cup dried cranberries


Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.

In a large bowl, toss the toasted walnuts, salad greens, oranges, cranberries and red onion.

In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.

Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.


Grilled Chicken Caesar Salad

Simple and understated, this Caesar salad is delicious!


  • 6 Tablespoons Olive Oil
  • Fresh Garlic, chopped
  • 1 Teaspoon Dry mustard
  • 1 Teaspoon lemon juice
  • 1 Teaspoon Worcestershire Sauce
  • Dash of Tabasco
  • 1 egg
  • Freshly grated parmesan cheese
  • Croutons
  • Anchovies – chopped (Optional)
  • Romaine Lettuce, torn into pieces


Mix the first 7 ingredients until blended.

To coddle the egg, bring 2 inches of water to a boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Remove and set aside to cool. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg to the rest of the dressing and mix well.

Toss dressing with romaine lettuce, freshly grated parmesan cheese, and croutons.  Top with chopped anchovies if desired. (Or NOT!)

Guacamole Salad

This is a recipe I’ve made several times and find myself craving it if I haven’t made it for a while.  It has just the right amount of heat.  Combine all the ingredients and add the avocado, taking this salad over the top to creamy deliciousness.  Enjoy!


  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, seeded and 1/2-inch diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup small diced red onion
  • 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
  • 1/2 teaspoon freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice (2 limes)
  • 1/4 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cayenne pepper
  • 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced


Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Source:  Ina Garten

Mixed Green Salad with Quinoa, Cranberries and Toasted Almonds

This is a wonderful salad with a homemade dressing.  Homemade dressings are so very good and they take only minutes.   Why buy store-bought dressing when you can have homemade in minutes and it tastes so much better!

Quinoa, Pomegranate, Almond and Feta Salad

(makes about 4 servings)

  • ¼ cup white, black or red quinoa, rinsed thoroughly and drained in a sieve
  • ½ cup water
  • pinch of salt
  • 4 cups greens – either all spinach, a mix of spring baby greens, or a combination of the two (I used combo)
  • ¾ cup crumbled feta cheese
  • ½ cup sliced almonds
  • ¼ cup thinly sliced red onion (optional)
  • 1 pomegranate, seeded (about 1 cup) (I could not find pomegranate and substituted dried cranberries)

The vinaigrette:

  • 3 Tablespoons sherry vinegar
  • 3 Tablespoons extra-virgin olive oil (I chose a lemon-infused olive oil)
  • 1 extra-full Tablespoon honey
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste

Rinse quinoa in several bowls of fresh water, using a fine sieve to contain the little seeds. Bring ½ cup lightly-salted water to a boil, add quinoa, reduce heat and simmer with the lid on for 12 minutes. Allow pot to sit, undisturbed for another 4 minutes. Remove lid and fluff the quinoa. Allow to cool.

In the meantime, toast almonds on a baking sheet in a pre-heated 350°F oven until fragrant and lightly browned, about 5 to 8 minutes.  *Almonds can also be toasted stove top for approximately 5 minutes – watch closely and stir until nicely browned.

Whisk up the vinaigrette’s ingredients and allow the flavors to blend.

To a large bowl, add the greens, feta, onion (if using), quinoa, cranberries and toasted almonds. Toss with the dressing and serve immediately