Tropical Tilapia

Heidi found this recipes in one of those Aprons reecipe cards (Publix). The salsa ingredients sound (to me weird) for a fish entree, but what the heck.  It turns out to be really deliscious and does not last to long on the plate, at leats not ours. I used a spice named  (Cooter Rub) from a company named Gator Hammock, which is a local brand, but I think they sell it  nation wide if not you can always buy it online. The spice has a tiny bite from smoked Cayenne but it's not bad Heidi even likes it and she is not a hot flavor in her food type of person. Hope you enjoy and if you have any suggestions or comments please fell free to add to the blog.

• 2 fillets of Tilapia
• cooter rub
• 4 turns of the pepper mill or 1/4 tsp
• 1 container fruit salad (Kiwi,Strawberry,Pineapple)
• 4 strawberries chopped
• 4 pineapple chopped
• 2 kiwis chopped

• 1/4 tomato chopped
• Handful Cilantro finely chopped
•  1 Tbsp Balsamic Vinegar

Heat a non-stick pan on med-high heat and drizzle olive oil into pan.  Sprinkle cooter rub and pepper over Tilapia and place into hot pan.  In a bowl mix together fruit, tomato,cilantro and Balsamic vinegar till well blended. Cook fillets for about five minutes on first side and turn over then cook for two minutes more. Place on plate and top with fruit salsa. .

Stir Fry

This Oriental dish is one of Heidi's favorites. She also, helped out with cutting up the pork. This dish only takes about 30 minutes. I used fresh pasta which will make the dish better so if you want to make it your self feel free or just go buy the local Italian market and get some spaghetti noodles, but if there is a local Orient shop, buy from them for authentic noodles. I hope you enjoy
















1 lb pork chunk ed
1 Zucchini chopped
1 tsp ginger
4 1 in slices of orange peel chopped
2 tbsp chili sesame oil
1 tbsp olive oil
1/4 oz Chinese five spice
1 tbsp soy sauce
1 handful chopped water chestnuts
1/2 lb spaghetti noodles cooked and cooled

In a hot non stick pan heat oils and place pork in oils for about five to seven minutes or till no pink is showing on the outside. Now that no pink is showing remove and set aside. Mix zucchini, orange peel,chopped water chestnuts and ginger in pan and cook for about three minutes. Now place pork, soy and noodles back into pan and cook for about another five to seven minutes. Be careful not to let noodles burn but if they crisp that's not bad either. The subtle taste of orange and heat are just the key for this dish