Fishay fishay

After going a wee bit overboard making three kinds of salsa for my brother's and his fiancee's wedding shower, we realized we needed some recipes this week to help us use up the leftovers. One of the salsas we had leftover was mango salsa, and what goes better with mango salsa than fish?

It's been a Monday (oh, it's been a Monday), so B found this easy, quick recipe online at Shape. It was delicious and a perfect contrast to the spicy fruitiness of the salsa. We served it with basmati rice and mixed roasted veggies (broccoli, cauliflower, green beans and cherry tomatoes). It was a colorful, flavorful, filling meal, and I really can't ask for any more than that.

How do you create balanced, interesting meals on a Monday night?

Honey-nut tilapia

Ingredients:
Cooking spray
1 cup nuts (we just used mixed nuts)
1 teaspoon crushed garlic
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
tilapia filets
2 teaspoons honey

Directions:
Preheat oven to 375 and spray a baking pan with cooking spray.
Grind nuts, garlic, Italian seasoning, and pepper in a small food processor and spread mixture on a plate.
Rinse tilapia filets and pat dry with a paper towel. Coat the top side of each filet with one teaspoon of honey.
Press honey-coated side into nut mixture, then place on the pan, nut side up.
Bake 15-17 minutes until fish is tender and flakes with a fork.