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Show 18.10
Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Lemon-Oregano Roasted Tilapia, Pan Braised Garlic Green Beans & Heirloom Tomatoes and Lemon Sorbet w/ Fresh Blueberries
Guest Chef Jeff Lavia

Lemon-Oregano Roasted Tilapia with Pan Braised Garlic Green Beans and Heirloom Tomatoes

. 1/2 cup fresh oregano rough chopped
. Juice of two meyer lemons (about 1/4 cup)
. Kosher Salt and Pepper to taste, use a good couple of pinches of salt and one pinch of pepper
. 1/2 cup EVOO
. 8 Tilapia fillets
. 2 Tbsp butter
. 1 Tbsp chopped garlic
. 1 lb hericot verts or french green beans, washed and trimmed
. 1 lb heirloom cherry tomatoes
. 1/2 cup water
. The juice of a meyer lemon

1) Preheat the oven to 350.
2) Combine the oregano, lemon juice and salt and pepper in a food processor. Slowly
drizzle in the EVOO and process until the oregano is finely chopped.
2) Arrange the tilapia on a baking sheet. And with a pastry brush, brush the tilapia with
the lemon-oregano mixture.
3) Put the tilapia in the oven and bake for 13-15 minutes.
4) While the tilapia bakes, melt the butter in a large non-stick skillet over medium hight
heat. Add the garlic and green beans and saute for about 3-4 minutes. Add the tomatoes
and the water. Cover and cook for about 4 minutes. Remove the lid and add the
juice of a lemon.
5) Plate the green beans and tomatoes on to four plates. Then top with the tilapia
slightly off center of the beans. Drizzle some of the juice from the pan the tilapia baked
in over each plate. Serve immediately.

Lemon Sorbet with Fresh Blueberries

. 2 pints fresh blueberries
. 1/2 cup water
. 1/4 cup to 1/2 cup sugar (depending on how sweet the blueberries are)
. 1 pint lemon sorbet

1) Add the blueberries, water and sugar to a medium sauce pot and bring to a boil for a
minute over medium high heat. Reduce to a simmer for a couple more minutes until
you have a sauce consistency. Remove from the heat and let cool.
2) Divide the pint of lemon sorbet between four bowls.
3) Top the lemon sorbet with the blueberry sauce.
4) Serve immediately.