Cajun Lemon Tilapia with Dill Sauce

Cajun lemon tilapia

As a practicing Catholic, my observance of Lent began yesterday on Ash Wednesday. Like most Catholics, I have a love-hate relationship with Lent. No one likes sacrifice, which is exactly what this pre-Easter season is all about, but despite our sometimes begrudging feelings about it, we all can benefit from setting aside some of our own desires for awhile. As I like to remind myself, the hard things are usually the things worth doing.

For my Lenten sacrifice this year, I decided not to go with anything to do with my eating or drinking habits. (After last year’s “giving up” wine turned into a total failure.) This time I’m limiting my screen time, including not watching any TV or movies and not using my phone for any purpose while driving. It may sound like a small “sacrifice”–and really, it is–but even a day and a half in, I’m pleased with this choice because it has to do with my use of time, an area in which I’m constantly striving for balance. My former priest used to say “fast so you can pray,” meaning “give something up that will move you to pray.” And certainly giving up TV and movies and cutting back on my attachment to my phone will give me extra time in my day–time I can spend on other, more important priorities like prayer, studying for my upcoming nutrition licensure exam, or reading.

However, is it just me, or is the first week of Lent the absolute hardest? I can’t tell you how many times in just the last 36 hours my brain has tapped me on the shoulder and whispered, “Hey, you know what’s a great movie? Hey, you know what show I really want to watch?”

GET OUT OF MY HEAD, BRAIN!

Fridays, as all Catholics know, are the same way when it comes to the whole don’t-eat-meat issue. Saturday through Thursday you could be like those “women laughing alone with salad.” (Have you heard of this? It’s a whole thing on the Internet about how often you see pictures of women laughing alone with salad in marketing photos.) But come Friday it’s like…

betty white hot dog

Yes, I did make this Betty White Eating a Hot Dog meme myself. You’re welcome. 

But I have good news! Fridays during Lent (if you do Lent) don’t have to be meatless misery. This Cajun Lemon Tilapia with Dill Sauce is an easy, healthy, super flavorful fish entree to help curb those Friday cravings. And if you don’t do Lent, it’s still an easy, healthy, super flavorful fish entree for any day of the week! Cajun-seasoned tilapia topped with zesty lemon slices and paired with a creamy dill sauce make for an irresistible combination. I especially love to serve it over couscous with a side of steamed broccoli.

So…do you observe Lent? Or if you don’t, have you ever had and experience where self-sacrifice provided personal growth? I’d love to hear your encouragement, because I really want to watch some Netflix right now.

Cajun lemon tilapia

Print Recipe
Cajun Lemon Tilapia with Dill Sauce
Spicy Cajun-seasoned tilapia combines with a cool and creamy dill sauce in this easy fish recipe.
Course Main Dish, seafood
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish, seafood
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees. Grease a 9 x 13 inch baking dish.
  2. Sprinkle both sides of tilapia fillets with Cajun seasoning and salt and pepper. Place in prepared baking dish and top with lemon slices. Bake 12-16 minutes, depending on size and thickness of fillets, until tilapia flakes easily with a fork.
  3. Meanwhile, prepare the sauce by combining all ingredients in a small bowl. Serve alongside the fish.
Recipe Notes

Adapted from Allrecipes.com.

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Creamy Red Pepper Cauliflower Soup

Roasted Red Pepper Cauliflower Soup

This recipe is one of those with a name too long for my blog’s title box parameters. If I had my way, I would call it “Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese,” but that’s, like, more characters than you can even fit in a Twitter post. When you’re a food lover and recipe developer, though, it’s kind of like being in love–when you find a great recipe, you want to shout from the rooftops about all its wonderful qualities (and the various ingredients that give it its complex flavor profile). You don’t want to leave anything out. With this soup, I want to tell the world that it manages to be both creamy and chunky, that it beautifully blends the boldness of roasted red peppers with the subtler flavor of cauliflower, and that it’s a perfect bowl of healthy vegetarian comfort on a cold winter’s night. But my title box on the blog can only take so many words, so let’s just call it by the abbreviated name “Creamy Red Pepper Cauliflower Soup.” Think of it like that Fiona Apple album that everyone just calls When the Pawn, when the real title is:

When the Pawn Hits the Conflicts He Thinks like a King What He Knows Throws the Blows When He Goes to the Fight and He’ll Win the Whole Thing ‘fore He Enters the Ring There’s No Body to Batter When Your Mind Is Your Might so When You Go Solo, You Hold Your Own Hand and Remember That Depth Is the Greatest of Heights and If You Know Where You Stand, Then You Know Where to Land and If You Fall It Won’t Matter, Cuz You’ll Know That You’re Right.”

You’re welcome for that.

Roasted Red Pepper Cauliflower Soup

At any rate, this soup is a whole food recipe you can feel good about in the midst of this season of indulgence. Make it a meal by serving with a side of crusty bread. And when you taste the mix of roasted red pepper, cauliflower, onion, garlic, spices, and goat cheese, you’ll understand what I mean about acknowledging every ingredient. Feel free to shout from your rooftop!

Print Recipe
Creamy Red Pepper Cauliflower Soup
This vegetarian soup is both healthy and hearty!
Instructions
  1. Heat broiler to high and place red peppers, cut side down, on a baking sheet about 4 inches from the broiler. Broil until skins are mostly blackened, checking frequently, about 5-7 minutes. Place in a sealed container and let steam for 20 minutes. Peel off skins and dice peppers.
  2. Meanwhile, heat oven to 400 degrees. Toss cauliflower in 1 Tbsp. olive oil and spread evenly on a baking sheet. Roast 20-30 minutes, stirring once halfway through.
  3. Heat the other 1 Tbsp. in a stock pot over medium heat and saute the onion until tender, about 5-7 minutes. Add the garlic, thyme, and red pepper flakes and cook about 1 minute. Add diced red peppers, roasted cauliflower, broth, paprika, and goat cheese and simmer 10 minutes.
  4. Puree to desired consistency with an immersion blender, stir in lemon juice, season with salt and pepper, and serve.
Recipe Notes

Adapted from Closet Cooking.

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