I recently set out to reclaim tilapia. The first time I made tilapia it was actually pretty good. I marinated the two filets in a orange-ginger glaze from the grocery store, and I pan-fried them in a skillet on the stove. For a side, I made rice with chopped red peppers and onions. Okay. Since this was a quick and easy night, I decided that the meal would be a reliable go-to. And so the next time I made it, I was too confident. First of all I thought I'd try a more ambitious side. So I made a zucchini gratin from an Ina Garten book. It seems so obvious now, but creamy, cheesy zucchini really does NOT go with an orange and ginger glazed fish. Ugh, I shudder just thinking about it. Really disgusting. To top things off, I left the tilapia on too long, and had my first overcooked fish. And, as it turns out, overdone fish is significantly worst than overdone steak or chicken.
So, in a Charlie Brown football move, I thought I'd make a good tilapia, canceling out the bad one, and reclaiming it for the future. No such luck. This time I got a plain rice pilaf in a box at the store for a quick side. The whole meal was just...beige. It needed just a little bit of vegetable so badly. Marinating longer probably would have also helped the overall flavor. Plus, it was the third tilapia in a matter of months; I'm sick of it. Yuck, yuck, yuck. This really may have been the last supper.
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