Good morning, luvs! How was your weekend?
I was thrilled to pieces to actually experience a bit of SUMMER on Saturday!!! It was glorious, I tell you! Blazing sunshine, clear blue skies, the scent of newly mown grass and budding trees filling the air. My dear friend Jenny came to visit me and we went for a beautiful walk in the country.
It was a wonderful amble through woods and beside flower-filled meadows. We stopped often to rest, smell flowers, and take pictures of anything that took our fancy.
By the time I waved farewell to Jenny I was wondrously roastingly hot. Gone were my winter boots, scarves and sweaters and out came sandals and a favorite sundress.
For dinner that night I couldn’t think of eating heavy warming foods, I wanted cool, refreshing and bright. So I made a Chilled Tilapia Stew with fresh lemon. Mmm, mmm! Tender chunks of tilapia simmered with fire-roasted tomatoes, sweet onions, cilantro, and parsley, it was absolutely delicious, especially eaten barefoot in the sunshine.
What is your favorite memory from this weekend?
Chilled Tilapia Stew
1 can fire-roasted diced tomatoes
1 cup chicken stock
1 large onion, chopped fine
1/2 cup fresh cilantro, chopped
1/3 cup fresh parsley, chopped
1.5 Tbsp garlic, minced
1/4 tsp each of ginger, curry, cumin and turmeric
3 cardamom pods
3 lemons, juiced
4-5 tilapia fillets, cut into 1″-2″ pieces
salt and pepper to taste
- Combine all ingredients except tilapia and juice of one lemon.
- Bring to boil and simmer 5 minutes.
- Add fish, return to boil, and simmer 10 minutes.
- Remove from heat and chill 15-20 minutes.
- Just before serving stir in remaining lemon juice and garnish with fresh parsley or cilantro.